中国科学院机构知识库网格
Chinese Academy of Sciences Institutional Repositories Grid
首页 机构 成果 学者
  
  1. CAS IR Grid
机构
采集方式
内容类型
发表日期
学科主题
筛选

浏览/检索结果: 共7条，第1-7条 帮助

条数/页： 排序方式：
The Second-generation of Highly Potent Hepatitis C Virus (HCV) NS3/4A Protease Inhibitors: Evolutionary Design Based on Tailor-made Amino Acids, Synthesis and Major Features of Bio-activity 期刊论文  OAI收割
CURRENT PHARMACEUTICAL DESIGN, 2017, 卷号: 23, 期号: 30, 页码: 4493-4554
作者:  Wang, Shuni;  Wang, Yibing;  Wang, Jiang;  Sato, Tatsunori;  Izawa, Kunisuke
  |  收藏  |  浏览/下载：49/0  |  提交时间：2019/01/08
Copper-Catalyzed Addition of Alkylboranes to Iminoacetates: Access to alpha-Alkyl Branched alpha-Amino Acids 期刊论文  OAI收割
ADVANCED SYNTHESIS & CATALYSIS, 2016, 卷号: 358, 期号: 15, 页码: 2497-2509
作者:  Jiang, HF;  Zeng, W;  Xiao, XS;  Zhang, W;  Lu, XX
  |  收藏  |  浏览/下载：24/0  |  提交时间：2017/11/09
The determination of amino acids composition of the traditional food Potentilla anserina L. root by high-performance liquid chromatography via fluorescent detection and mass spectrometry 期刊论文  OAI收割
international journal of food science and technology, 2011, 卷号: 46, 期号: 6, 页码: 1164-1170
作者:  Xia, Lian;  You, Jinmao
收藏  |  浏览/下载：32/0  |  提交时间：2011/12/13
Application of 2-[2-(7H-Dibenzo[a,g]-carbazol-7-yl)-ethoxyl] ethyl Chloroformate as A Pre-column Derivatization Reagent for Determination of Amino Acids from Hydrolyzed Cicada by High Performance Liquid Chromatography with Fluorescence Detection and Mass Spectrometric Identification 期刊论文  OAI收割
chinese journal of analytical chemistry, 2010, 卷号: 38, 期号: 7, 页码: 917-923
作者:  Li Xiao-Yan;  You Jin-Mao;  Sun Zhi-Wei;  Fu Yan-Yan;  Qin Xue-Qin
收藏  |  浏览/下载：32/0  |  提交时间：2011/12/13
The study on the near infrared spectrum technology of sauce component analysis (EI CONFERENCE) 会议论文  OAI收割
ICO20: Optical Information Processing, August 21, 2005 - August 26, 2005, Changchun, China
作者:  Li S.;  Wang C.;  Chen X.;  Chen X.;  Chen X.
收藏  |  浏览/下载：34/0  |  提交时间：2013/03/25
The author  Shangyu Li  engages in supervising and inspecting the quality of products. In soy sauce manufacturing  quality control of intermediate and final products by many components such as total nitrogen  saltless soluble solids  nitrogen of amino acids and total acid is demanded. Wet chemistry analytical methods need much labor and time for these analyses. In order to compensate for this problem  we used near infrared spectroscopy technology to measure the chemical-composition of soy sauce. In the course of the work  a certain amount of soy sauce was collected and was analyzed by wet chemistry analytical methods. The soy sauce was scanned by two kinds of the spectrometer  the Fourier Transform near infrared spectrometer (FT-NIR spectrometer) and the filter near infrared spectroscopy analyzer. The near infrared spectroscopy of soy sauce was calibrated with the components of wet chemistry methods by partial least squares regression and stepwise multiple linear regression. The contents of saltless soluble solids  total nitrogen  total acid and nitrogen of amino acids were predicted by cross validation. The results are compared with the wet chemistry analytical methods. The correlation coefficient and root-mean-square error of prediction (RMSEP) in the better prediction run were found to be 0.961 and 0.206 for total nitrogen  0.913 and 1.215 for saltless soluble solids  0.855 and 0.199 nitrogen of amino acids  0.966 and 0.231 for total acid  respectively. The results presented here demonstrate that the NIR spectroscopy technology is promising for fast and reliable determination of major components of soy sauce.  
Taurine acts as a glycine receptor agonist in slices of rat inferior colliculus 期刊论文  OAI收割
HEARING RESEARCH, 2006, 卷号: 220, 期号: 40910, 页码: 95-105
作者:  Wang, Wei
收藏  |  浏览/下载：24/0  |  提交时间：2012/07/23
Taurine activates strychnine-sensitive glycine receptors in neurons of the rat inferior colliculus 期刊论文  OAI收割
BRAIN RESEARCH, 2004, 卷号: 1021, 期号: 2, 页码: 232-240
Xu, H; Zhou, KQ; Huang, YN; Chen, L; Xu, TL(徐天乐）
收藏  |  浏览/下载：22/0  |  提交时间：2012/07/23