Search Results - "ZHANG, Suyi"

Computational and neural mechanisms of statistical pain learning by Mancini, Flavia, Zhang, Suyi, Seymour, Ben

“…Pain invariably changes over time. These fluctuations contain statistical regularities which, in theory, could be learned by the brain to generate expectations…”
Get full text

Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics by Mu, Yu, Huang, Jun, Zhou, Rongqing, Zhang, Suyi, Qin, Hui, Dong, Yi, Wang, Chao, Wang, Xiaojun, Pan, Qianglin, Tang, Huifang

“…[Display omitted] •Microbiota can be regulated by bioturbation under controlled process parameters.•Both bioturbation patterns improved the enzymatic…”
Get full text

Dissociable Learning Processes Underlie Human Pain Conditioning by Zhang, Suyi, Mano, Hiroaki, Ganesh, Gowrishankar, Robbins, Trevor, Seymour, Ben

“…Pavlovian conditioning underlies many aspects of pain behavior, including fear and threat detection [1], escape and avoidance learning [2], and endogenous…”
Get full text

End-to-End Bubble Size Distribution Detection Technique in Dense Bubbly Flows Based on You Only Look Once Architecture by Chen, Mengchi, Zhang, Cheng, Yang, Wen, Zhang, Suyi, Huang, Wenjun

“…Accurate measurements of the bubble size distribution (BSD) are crucial for investigating gas-liquid mass transfer mechanisms and describing the…”
Get full text

Aflatoxin B1 degradation by salt tolerant Tetragenococcus halophilus CGMCC 3792 by Li, Jianlong, Huang, Jun, Jin, Yao, Wu, Chongde, Shen, Dazhan, Zhang, Suyi, Zhou, Rongqing

“…This study explores aflatoxin B1 (AFB1) degradation by salt tolerant Tetragenococcus halophilus CGMCC 3792 (T. halophilus CGMCC 3792). Six non-toxic…”
Get full text

Pain Control by Co-adaptive Learning in a Brain-Machine Interface by Zhang, Suyi, Yoshida, Wako, Mano, Hiroaki, Yanagisawa, Takufumi, Mancini, Flavia, Shibata, Kazuhisa, Kawato, Mitsuo, Seymour, Ben

“…Innovation in the field of brain-machine interfacing offers a new approach to managing human pain. In principle, it should be possible to use brain activity to…”
Get full text

Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem by Mao, Fengjiao, Huang, Jun, Zhou, Rongqing, Qin, Hui, Zhang, Suyi, Cai, Xiaobo, Qiu, Chuanfeng

“…The quality and yield of the fresh Baijiu mainly depend on the activity of pit mud (PM) and the quality of Daqu . However, the cultivation of PM is a long-term…”
Get full text

Environmental factors drive microbial community succession in biofortified wheat Qu and its improvement on the quality of Chinese huangjiu by Ma, Donglin, Liu, Shuangping, Liu, Haipo, Zhang, Suyi, Xu, Yuezheng, Mao, Jian

“…Wheat Qu plays the role of saccharification fermentation, providing microorganisms and flavor in the fermentation of huangjiu, and the use of functional…”
Get full text

Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu by Li, Yilun, Liu, Shuangping, Zhang, Suyi, Liu, Tiantian, Qin, Hui, Shen, Caihong, Liu, Haipo, Yang, Feng, Yang, Chen, Yin, Qianqian, Mao, Jian

“…[Display omitted] •The microbial community of SFB workshops microecology were identified.•Enrich the microbial profiles information by high-throughput…”
Get full text

Succession of microbial community of the pit mud under the impact of Daqu of Nongxiang Baijiu by Mao, Fengjiao, Huang, Jun, Zhou, Rongqing, Qin, Hui, Zhang, Suyi, Cai, Xiaobo, Qiu, Chuanfeng

“…Complex microbiomes of pit mud (PM) play significant roles in imbuing flavors and qualities of Nongxiang Baijiu (NXBJ) during fermentation. However, PM…”
Get full text

Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii by Liu, Jian, Liu, Miao, Ye, Pian, Lin, Feng, Huang, Jun, Wang, Hongbo, Zhou, Rongqing, Zhang, Suyi, Zhou, Jun, Cai, Liang

“…The effect of different yeast strains on the quality of kiwi wine was investigated by polyphase determine approaches in the present research. The influence of…”
Get full text

Colorimetric sensor arrays for the differentiation of baijiu based on amino-acid-modified gold nanoparticles by Jia, Junjie, Zhang, Suyi, Ma, Long, Zheng, Lei, Yu, Songbai, Shen, Caihong, Fu, Haiyan, Wang, Songtao, She, Yuanbin

“…It is of great significance for quality control to realize the discrimination for baijiu from different brands and origins. Strong-aroma-type baijiu (SAB), one…”
Get full text

The control of tonic pain by active relief learning by Zhang, Suyi, Mano, Hiroaki, Lee, Michael, Yoshida, Wako, Kawato, Mitsuo, Robbins, Trevor W, Seymour, Ben

“…Tonic pain after injury characterises a behavioural state that prioritises recovery. Although generally suppressing cognition and attention, tonic pain needs…”
Get full text

Characterizing the interaction relationship of the microbial communities between Zaopei and pit mud disturbing by Daqu by Chen, Suqi, Huang, Jun, Qin, Hui, Zhou, Rongqing, Yang, Yan, Qiu, Chuanfeng, Zhang, Suyi

“…The differences of interaction between interphase microbial communities were evaluated caused by two kinds of Daqu , including conventional Daqu (CDQ) and…”
Get full text

Increasing CRISPR/Cas9-mediated gene editing efficiency in T7 phage by reducing the escape rate based on insight into the survival mechanism by Sun, Mingjun, Gao, Jie, Tang, Hongjie, Wu, Ting, Ma, Qinqin, Zhang, Suyi, Zuo, Yong, Li, Qi

“…Bacteriophages have been used across various fields, and the utilization of CRISPR/Cas-based genome editing technology can accelerate the research and…”
Get full text

Response of microbiota to exogenous inoculation improved the enzymatic activities of medium-temperature Daqu by Pan, Qianglin, Huang, Jun, Zhang, Suyi, Qin, Hui, Wang, Xiaojun, Mu, Yu, Tang, Huifang, Zhou, Rongqing

“…To explore the potential mechanism of improving enzymatic activities in medium-temperature Daqu (MTD) by inoculation functional isolates, we inoculated a…”
Get full text

Effect of Different Drying Techniques on the Bioactive Compounds, Antioxidant Ability, Sensory and Volatile Flavor Compounds of Mulberry by Zhang, Jing, Chen, Jing, Lan, Jingsha, Liu, Bingliang, Wang, Xinhui, Zhang, Suyi, Zuo, Yong

“…Mulberry perishes easily due to its high water content and thin skin. It is important to extend the shelf life of mulberry by proper processing methods. In the…”
Get full text

Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter by Zhang, Chunlin, Ao, Zonghua, Chui, WeiQiang, Shen, Caihong, Tao, Wenyi, Zhang, Suyi

“…Daqu is a fermentation starter and substrate complex that is used to initiate the solid fermentations for the production of Chinese liquor. The aroma of Daqu…”
Get full text

Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor by Wu, Hechuan, Zhang, Suyi, Ma, Yingying, Zhou, Jian, Luo, Huibo, Yang, Jiangang

“…To reveal the brewing mechanism of Sichuan Xiaoqu liquor, microbial communities in Xiaoqu, a saccharification and fermentation agent, were characterized using…”
Get full text

Colorimetric artificial nose for identification of Chinese liquor with different geographic origins by Qin, Hui, Huo, Danqun, Zhang, Liang, Yang, Limin, Zhang, Suyi, Yang, Mei, Shen, Caihong, Hou, Changjun

“…Colorimetric artificial nose was used to characterize and identify Chinese liquors from six different geographic origins. Using chemical dyes as the sensing…”
Get full text