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Articles by Youyou Yang
Do Fiscal Incentives Contribute to Pollution Control? Empirical Evidence from China
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Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content
2. Materials and Methods 2.1. Sample Collection Eighty healthy male Dezhou donkeys (carcass weight: 136.94 ± 2.08 kg) approximately 2.5 years of age were obtained from the same farm and slaughtered at a donkey slaughterhouse (Dong’a Tianlong Food Company, Liaocheng, China) according to international standards (CAC/RCP 41-1993 and ISO/TS 34700: 2016).
Metabolome‐Based Genome‐Wide Association Study of Duck Meat Leads to Novel Genetic and Biochemical Insights (Adv. Sci. 18/2023)
Graphical Abstract Genetic Code of Delicious Duck The meat aroma and taste is determined by specific molecules. The critical genetic variants that affect delicious substances are identified, making the world-famous Pekin duck more delicious. More details can be found in article number 2300148 by Zhengkui Zhou, Shuisheng Hou, and co-workers.
Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Pressure induced polymerization of acetylide anions in CaC2 and 10^7 folds enhancement of electrical conductivity
Transformation between different types of carbon-carbon bonding in carbides often results in dramatical change of physical and chemical properties. Under external pressure, unsaturated carbon atoms form new covalent bonds regardless of the electrostatic repulsion. It was predicted that calcium acetylide (also known as calcium carbide, CaC2) polymerizes to form calcium polyacetylide, calcium polyacenide and calcium graphenide under high pressure.
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