http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
UNIVERSAL DISPERSION EQUATION FOR MAGNETOSTATIC WAVES (MSW)
Hu Wenzhong 한국자기학회 1995 韓國磁氣學會誌 Vol.5 No.5
A universal dispersion equation for magnetostatic waves(MSW) propagating in the film with arbitrary-multiple magnetic layers magnetized in an arbitrary direction was derived with a matching boundary condition method. The computing result curves of delay time were shown.
Yu Zou,Wenzhong Hu,Kun Ma,Mixia Tian 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.1
Fractions I and II from Auricularia auricula fruiting body (AAFB) melanin were separated using Sephadex G-100 column chromatography and their physicochemical properties and antioxidant activities were investigated. Molecular mass values of the fractions were 384 and 47 kDa, respectively. Fraction I exhibited lower L*, a*, and b* values than AAFB melanin and fraction II. AAFB melanin and fractions possessed the same solubility and spectroscopic properties, which were similar to the properties of other melanin. Elemental composition analysis revealed that the main component of AAFB melanin and fractions was pheomelanin. AAFB melanin and fractions, particularly fraction II, exhibited strong antioxidant activities based on Fe2+-chelating, DPPH radical scavenging, and superoxide radical scavenging activities.
Chen Chen,Wenzhong Hu,Ruidong Zhang,Aili Jiang,Yu Zou 한국원예학회 2016 Horticulture, Environment, and Biotechnology Vol.57 No.3
Nisin and citric acid are generally recognized as safe (GRAS) for using as a food ingredient and often used to control the microbial contamination of fresh-cut fruits and vegetables. However, their effects on phenolics and antioxidants remain unclear. Here we used 50 μg·mL-1 nisin combination with 1% (w/v) citric acid (N+C) to wash fresh-cut onions and the phenolic compounds, antioxidant capacity, microbial load, slice color were evaluated during the storage period. N+C treatment decreased the total polyphenols (TP) and quercetin contents (p < 0.05), as compared to the control at day 0, but did not affect phenolic acids and antioxidant capacity (ABTS, DPPH, and FRAP assays). During storage, antioxidant capacity, TP, and flavonoid contents increased. Storage had mixed effects on the phenolic acids (caffeic acid, vanillic acid, and ferulic acid increased, chlorogenic acid remained fairly stable). N+C treatment reduced the microbial counts and total viable counts (TVC) of fresh-cut onions below the detection limit until 5 days of storage. After 15 days storage, TVC of N+C treated samples remained significantly (p < 0.05) lower than controls. In addition, N+C treatment led to better color retention during storage. Therefore, N+C might be used as a safe preservative for fresh-cut onions.