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  • 1
    Online Resource
    Online Resource
    Electrochemical activity of 3d transition metal ions in polyanionic compounds for sodium‐ion batteries
    Wiley ; 2024
    In:  Battery Energy
    Details
    In: Battery Energy, Wiley
    Abstract: Sodium‐ion batteries are expected to replace lithium‐ion batteries in large‐scale energy storage systems due to their low cost, wide availability, and high abundance. Polyanionic materials are considered to be the most promising cathode materials for sodium‐ion batteries because of their cycling stability and structural stability. However, limited by its poor electronic conductivity, the electrochemical performance needs to be further improved. This paper reviews the characterization and development of 3d transition metal ions polyanionic compounds, along with the summarized effect of structure and particle size on the performance and improvement of electrochemical properties. Meanwhile, crystal structure modulation, transition metal ion choice, and transition metal ion doping can improve the electrochemical performance and energy density of polyanionic compounds. Finally, this review points out the challenges of polyanionic compounds and puts forward some particular standpoints, contributing to the promising development of polyanionic compounds in the large‐scale energy storage market.
    Type of Medium: Online Resource
    ISSN: 2768-1688 , 2768-1696
    URL: Article
    DOI: 10.1002/bte2.20230071
    Language: English
    Publisher: Wiley
    Publication Date: 2024
    detail.hit.zdb_id: 3119221-X
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  • 2
    Online Resource
    Online Resource
    Metabolic reprogramming‐driven homologous recombination and TCA cycle dysregulation contribute to poor prognoses in lung adenocarcinoma
    Wiley ; 2024
    In:  Journal of Cellular and Molecular Medicine Vol. 28, No. 11 ( 2024-06)
    Details
    In: Journal of Cellular and Molecular Medicine, Wiley, Vol. 28, No. 11 ( 2024-06)
    Abstract: Increasing evidence has shown that homologous recombination (HR) and metabolic reprogramming are essential for cellular homeostasis. These two processes are independent as well as closely intertwined. Nevertheless, they have rarely been reported in lung adenocarcinoma (LUAD). We analysed the genomic, immune microenvironment and metabolic microenvironment features under different HR activity states. Using cell cycle, EDU and cell invasion assays, we determined the impacts of si‐SHFM1 on the LUAD cell cycle, proliferation and invasion. The levels of isocitrate dehydrogenase (IDH) and α‐ketoglutarate dehydrogenase (α‐KGDH) were determined by ELISA in the NC and si‐SHFM1 groups of A549 cells. Finally, cell samples were used to extract metabolites for HPIC‐MS/MS to analyse central carbon metabolism. We found that high HR activity was associated with a poor prognosis in LUAD, and HR was an independent prognostic factor for TCGA‐LUAD patients. Moreover, LUAD samples with a high HR activity presented low immune infiltration levels, a high degree of genomic instability, a good response status to immune checkpoint blockade therapy and a high degree of drug sensitivity. The si‐SHFM1 group presented a significantly higher proportion of cells in the G0/G1 phase, lower levels of DNA replication, and significantly lower levels of cell migration and both TCA enzymes. Our current results indicated that there is a strong correlation between HR and the TCA cycle in LUAD. The TCA cycle can promote SHFM1‐mediated HR in LUAD, raising their activities, which can finally result in a poor prognosis and impair immunotherapeutic efficacy.
    Type of Medium: Online Resource
    ISSN: 1582-1838 , 1582-4934
    URL: Issue
    URL: Article
    DOI: 10.1111/jcmm.v28.11
    DOI: 10.1111/jcmm.18406
    Language: English
    Publisher: Wiley
    Publication Date: 2024
    detail.hit.zdb_id: 2076114-4
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  • 3
    Online Resource
    Online Resource
    Effect of catechins on the quality properties of wheat flour and bread
    Wiley ; 2022
    In:  International Journal of Food Science & Technology Vol. 57, No. 1 ( 2022-01), p. 290-300
    Details
    In: International Journal of Food Science & Technology, Wiley, Vol. 57, No. 1 ( 2022-01), p. 290-300
    Abstract: Catechin monomers and their combinations were incorporated into dough and bread to investigate their effects on the properties of dough and quality of bread. Rheological analysis showed that catechins generally increased dough stability time, dough tenacity ( P ), elastic modulus and viscous modulus and decreased dough development time, dough extensibility ( L ), swelling index ( G ) and deformation energy. Gallated catechin‐supplemented samples presented lower dough development time, L and G values, higher P and P / L values than non‐gallated ones. The addition of catechins altered specific volume and colour of bread but had no effects on moisture content. Bread with EGCG monomer or its combinations had lower specific volume. Bread hardness increased and springiness decreased with catechin addition. Incorporating catechins enhanced the tea polyphenol and catechin content in bread, especially in the bread crumb. Catechins increased the antioxidant activity of bread. Therefore, catechins changed the rheological properties of dough and the quality of bread.
    Type of Medium: Online Resource
    ISSN: 0950-5423 , 1365-2621
    URL: Issue
    URL: Article
    DOI: 10.1111/ijfs.v57.1
    DOI: 10.1111/ijfs.15381
    Language: English
    Publisher: Wiley
    Publication Date: 2022
    detail.hit.zdb_id: 2016518-3
    detail.hit.zdb_id: 2401430-8
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  • 4
    Online Resource
    Online Resource
    Influence of brewing conditions on taste components in Fuding white tea infusions
    Wiley ; 2017
    In:  Journal of the Science of Food and Agriculture Vol. 97, No. 9 ( 2017-07), p. 2826-2833
    Details
    In: Journal of the Science of Food and Agriculture, Wiley, Vol. 97, No. 9 ( 2017-07), p. 2826-2833
    Abstract: White tea has received increasing attention of late as a result of its sweet taste and health benefits. During the brewing of white tea, many factors may affect the nutritional and sensory quality of the resulting infusions. The present study aimed to investigate the effect of various infusion conditions on the taste components of Fuding white tea, including infusion time, ratio of tea and water, number of brewing steps, and temperature. RESULTS Brewing conditions had a strong effect on the taste compound profile and sensory characteristics. The catechin, caffeine, theanine and free amino acid contents generally increased with increasing infusion time and temperature. Conditions comprising an infusion time of 7 min, a brewing temperature of 100 °C, a tea and water ratio of 1:30 or 1:40, and a second brewing step, respectively, were shown to obtain the highest contents of most compounds. Regarding tea sensory evaluation, conditions comprising an infusion time of 3 min, a brewing temperature of 100 °C, a tea and water ratio of 1:50, and a first brewing step, resulted in the highest sensory score for comprehensive behavior of color, aroma and taste. CONCLUSION The results of the present study reveal differences in the contents of various taste compounds, including catechins, caffeine, theanine and free amino acids, with respect to different brewing conditions, and sensory scores also varied with brewing conditions. © 2016 Society of Chemical Industry
    Type of Medium: Online Resource
    ISSN: 0022-5142 , 1097-0010
    URL: Issue
    URL: Article
    DOI: 10.1002/jsfa.2017.97.issue-9
    DOI: 10.1002/jsfa.8111
    Language: English
    Publisher: Wiley
    Publication Date: 2017
    detail.hit.zdb_id: 2001807-1
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  • 5
    Online Resource
    Online Resource
    A novel visible light photo-induced acid-generation system
    Wiley ; 2002
    In:  Journal of Applied Polymer Science Vol. 84, No. 5 ( 2002-05-02), p. 909-915
    Details
    In: Journal of Applied Polymer Science, Wiley, Vol. 84, No. 5 ( 2002-05-02), p. 909-915
    Type of Medium: Online Resource
    ISSN: 0021-8995 , 1097-4628
    URL: Issue
    URL: Journal
    URL: Article
    DOI: 10.1002/app.v84:5
    DOI: 10.1002/(ISSN)1097-4628
    DOI: 10.1002/app.10103
    Language: English
    Publisher: Wiley
    Publication Date: 2002
    detail.hit.zdb_id: 1491105-X
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  • 6
    Online Resource
    Online Resource
    A study on the preparation of polymer/montmorillonite nano‐composite materials by photo‐polymerization
    Wiley ; 2002
    In:  Polymer International Vol. 51, No. 1 ( 2002-01), p. 7-11
    Details
    In: Polymer International, Wiley, Vol. 51, No. 1 ( 2002-01), p. 7-11
    Abstract: The preparation of polymer/montmorillonite intercalation composite materials was studied by two kinds of photo‐polymerization reaction (photo‐acid generation and photo‐radical generation). Small‐angle X‐ray diffraction was used for the structural characterization of montmorillonite contained in the products. Results indicated that, after chemical modification of montmorillonite, the monomer (methyl methacrylate) and the prepolymer ( m ‐cresol/HMMM) were able to intercalate into the layers of clay and to polymerize ‘in situ’, thus producing photo‐polymerized composite materials. The advantages and shortcomings of the method of photo‐polymerization for the preparation of these composite materials are discussed. © 2001 Society of Chemical Industry
    Type of Medium: Online Resource
    ISSN: 0959-8103 , 1097-0126
    URL: Issue
    URL: Article
    DOI: 10.1002/pi.v51:1
    DOI: 10.1002/pi.757
    Language: English
    Publisher: Wiley
    Publication Date: 2002
    detail.hit.zdb_id: 2004753-8
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