Qiuhua Li
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View article: Ecological niche characteristics analysis of phytoplankton functional groups in the urban section of Tongzi River
Ecological niche characteristics analysis of phytoplankton functional groups in the urban section of Tongzi River Open
From July 2023 to June 2024, samples were collected from the urban section of the Tongzi River in Tongzi County. The objective of this study was to analyze the niche characteristics of phytoplankton in this river section. The ecological ni…
View article: Short-Term Solar Photovoltaic Power Prediction Utilizing the VMD-BKA-BP Neural Network
Short-Term Solar Photovoltaic Power Prediction Utilizing the VMD-BKA-BP Neural Network Open
Photovoltaic (PV) power generation is characterized by high stochasticity, symmetry in daily power generation and low predictive accuracy. Enhancing the precision of power forecasting is crucial for improving symmetrical economic operation…
View article: From River to Reservoir: The Impact of Environmental Variables on Zooplankton Assemblages in Karst Ecosystems
From River to Reservoir: The Impact of Environmental Variables on Zooplankton Assemblages in Karst Ecosystems Open
Zooplankton are ubiquitous in aquatic ecosystems and play crucial roles in material cycling and energy flow. However, the mechanisms governing zooplankton community assembly, particularly habitat-specific differences, remain poorly underst…
View article: Spatiotemporal Distribution of Phytoplankton Functional Groups in Baihua Reservoir: Implications for Ecosystem Management
Spatiotemporal Distribution of Phytoplankton Functional Groups in Baihua Reservoir: Implications for Ecosystem Management Open
Functional groups are an effective method for assessing water quality. From January 2020 to December 2023, the phytoplankton and environmental variables at five sites in Baihua Reservoir (BHR) were collected once a month. The succession ra…
View article: Metabolomics and Sensory Analysis to Investigate Mechanism of Floral-Fruity Flavor Enhancement in Black Tea Via Mechanical Injury During Processing
Metabolomics and Sensory Analysis to Investigate Mechanism of Floral-Fruity Flavor Enhancement in Black Tea Via Mechanical Injury During Processing Open
View article: GC-MS and GC-O reveal the differences in aroma quality of three typical varieties of Fenghuang Dancong tea
GC-MS and GC-O reveal the differences in aroma quality of three typical varieties of Fenghuang Dancong tea Open
View article: Exploration of the Sweetness and Sweet Aroma of Large-Leaf Tea: Comprehensive Analysis Using Widely Targeted Metabolomics and Sensory Evaluation
Exploration of the Sweetness and Sweet Aroma of Large-Leaf Tea: Comprehensive Analysis Using Widely Targeted Metabolomics and Sensory Evaluation Open
View article: Driving Mechanisms of Fish Community Structure and Stability Mediated by Differential Responses of Functional Groups Under Multiple Environmental Stressors in a Typical Karst Region: Implications for Fish Diversity Conservation and Management
Driving Mechanisms of Fish Community Structure and Stability Mediated by Differential Responses of Functional Groups Under Multiple Environmental Stressors in a Typical Karst Region: Implications for Fish Diversity Conservation and Management Open
View article: Preliminary Tossing Post-Harvest: Unraveling its Role in Aroma Enhancement of Large-Leaf Oolong Tea
Preliminary Tossing Post-Harvest: Unraveling its Role in Aroma Enhancement of Large-Leaf Oolong Tea Open
View article: Gut-derived IL-13 contributes to growth via promoting hepatic IGF-1 production
Gut-derived IL-13 contributes to growth via promoting hepatic IGF-1 production Open
View article: Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis
Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis Open
The sensory quality of black tea (BT) influenced by various factors, among which tree age is particularly significant. People prefer BT produced by fresh leaves from old tea trees, yet the correlation between tree age and tea quality has n…
View article: Perfect confinement of crown ethers in MOF membrane for complete dehydration and fast transport of monovalent ions
Perfect confinement of crown ethers in MOF membrane for complete dehydration and fast transport of monovalent ions Open
Fast transport of monovalent ions is imperative in selective monovalent ion separation based on membranes. Here, we report the in situ growth of crown ether@UiO-66 membranes at a mild condition, where dibenzo-18-crown-6 (DB18C6) or dibenzo…
View article: ZmNAC17 Regulates Mesocotyl Elongation by Mediating Auxin and ROS Biosynthetic Pathways in Maize
ZmNAC17 Regulates Mesocotyl Elongation by Mediating Auxin and ROS Biosynthetic Pathways in Maize Open
The mesocotyl is of great significance in seedling emergence and in responding to biotic and abiotic stress in maize. The NAM, ATAF, and CUC2 (NAC) transcription factor family plays an important role in maize growth and development; howeve…
View article: Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach
Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach Open
Yellow tea (YT) has an additional process of yellowing before or after rolling than green tea (GT), making YT sweeter. We analyzed the variations of composition and taste throughout the withering, fixing and rolling steps using UPLC-MS/MS …
View article: Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes
Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes Open
Black tea (BT), the most consumed tea worldwide, can alleviate hyperlipidemia which is a serious threat to human health. However, the quality of summer BT is poor. It was improved by microbial fermentation in a previous study, but whether …
View article: Differential Responses of Soil Phosphorus Fractions to Varied Nitrogen Compound Additions in a Meadow Steppe
Differential Responses of Soil Phosphorus Fractions to Varied Nitrogen Compound Additions in a Meadow Steppe Open
View article: Mechanisms and Quality Differences of Non-Volatile and Volatile Metabolites in Black Tea from Different Ages of Tea Trees Based on Metabolomics Analysis
Mechanisms and Quality Differences of Non-Volatile and Volatile Metabolites in Black Tea from Different Ages of Tea Trees Based on Metabolomics Analysis Open
View article: Widely Targeted Metabolomic Analysis Reveals Metabolite Changes Induced by Incorporating Black Tea Fermentation Techniques in Oolong Tea Processing for Quality Improvement
Widely Targeted Metabolomic Analysis Reveals Metabolite Changes Induced by Incorporating Black Tea Fermentation Techniques in Oolong Tea Processing for Quality Improvement Open
View article: Study on Flavor Quality Formation in Green and Yellow Tea Processing by Means of Uplc-Ms Approach
Study on Flavor Quality Formation in Green and Yellow Tea Processing by Means of Uplc-Ms Approach Open
View article: Analysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC–MS
Analysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC–MS Open
The reasons for the change in volatile metabolites and aroma of black tea during storage remain unclear. Therefore, we used HS-SPME and GC-MS methods to analyze the aroma compounds of new tea (2021) versus aged tea groups (2015, 2017, and …
View article: Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation
Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation Open
Tea is the most popular and widely consumed beverage worldwide, especially black tea. Summer tea has a bitter and astringent taste and low aroma compared to spring tea due to the higher content of polyphenols and lower content of amino aci…
View article: Metabolomics analysis reveals the patterns and mechanisms of volatile metabolite in oolong tea during storage
Metabolomics analysis reveals the patterns and mechanisms of volatile metabolite in oolong tea during storage Open
Oolong tea is famous for its rich floral and fruity aroma which further develops into a distinct aged aroma over time. Storage plays an important role in the quality of the aroma. However, the precise aroma characteristics and profile comp…
View article: ZmCOP1 Regulates Maize Mesocotyl Length and Plant Height through the Phytohormone Pathways
ZmCOP1 Regulates Maize Mesocotyl Length and Plant Height through the Phytohormone Pathways Open
The morphogenesis of crops is critical to their yield performance. COP1 (constitutively photomorphogenic1) is one of the core regulators in plant morphogenesis and has been deeply studied in Arabidopsis thaliana. However, the function of C…
View article: Mercury Biogeochemical Cycle in Yanwuping Hg Mine and Source Apportionment by Hg Isotopes
Mercury Biogeochemical Cycle in Yanwuping Hg Mine and Source Apportionment by Hg Isotopes Open
Although mercury (Hg) mining activities in the Wanshan area have ceased, mine wastes remain the primary source of Hg pollution in the local environment. To prevent and control Hg pollution, it is crucial to estimate the contribution of Hg …
View article: Analysis of Aroma Quality Changes of Black Tea in Different Storage Years Based on Hs-Spme and Gc-Ms
Analysis of Aroma Quality Changes of Black Tea in Different Storage Years Based on Hs-Spme and Gc-Ms Open
View article: Metabolomics Reveals the Effects of Different Storage Years on Acidity Quality and Metabolites of Black Tea
Metabolomics Reveals the Effects of Different Storage Years on Acidity Quality and Metabolites of Black Tea Open
View article: Study on the Formation Mechanism of Taste Quality During the Processing of Green and Yellow Teas Based on Uplc-Ms Approach
Study on the Formation Mechanism of Taste Quality During the Processing of Green and Yellow Teas Based on Uplc-Ms Approach Open
View article: Ecological Consequences of Damming: From Phytoplankton Perspective
Ecological Consequences of Damming: From Phytoplankton Perspective Open
View article: Tea and its components reduce the production of uric acid by inhibiting xanthine oxidase
Tea and its components reduce the production of uric acid by inhibiting xanthine oxidase Open
In this article, we first compared the effects of six traditional Chinese tea made from a single variety in stabilizing the synthesis of uric acid and found that the lighter the fermentation, the greater the potential for inhibiting the pr…
View article: Photo(electro)catalyst of Flower-Like Cobalt Oxide Co-Doped g-C3N4: Degradation of Methylene Blue under Visible Light Illumination
Photo(electro)catalyst of Flower-Like Cobalt Oxide Co-Doped g-C3N4: Degradation of Methylene Blue under Visible Light Illumination Open
This work reported on the solid state synthesis of the flower-like Co(OH)2/g-C3N4 nanocomposite, using a modified hydrothermal method, for the degradation of MB, an organic pollutant. These nanomaterials were characterized for structure, s…