Results 241 to 250 of about 18,001 (307)

Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid.

Meat Science, 2020
The effects of rutin, quercetin, and caffeic acid on protein oxidation in Cantonese sausage during 60 days of storage at room temperature (25 ± 1 °C) were investigated.
Jingrong Cheng, R. Xiang, D. Tang, Ming-jun Zhu, Xueming Liu   +4 more
semanticscholar   +1 more source

WenetSpeech-Yue: A Large-scale Cantonese Speech Corpus with Multi-dimensional Annotation

AAAI Conference on Artificial Intelligence
The development of speech understanding and generation has been significantly accelerated by the availability of large-scale, high-quality speech datasets. Among these, ASR and TTS are regarded as the most established and fundamental tasks.
Longhao Li, Zhao Guo, Hongjie Chen, Yuhang Dai, Ziyu Zhang, Hongfei Xue, Tianlun Zuo, Chengyou Wang, Shuiyuan Wang, Jie Li, Jian Kang, Xin Xu, Hui Bu, Binbin Zhang, Ruibin Yuan, Ziya Zhou, Wei Xue, Lei Xie   +17 more
semanticscholar   +1 more source

The roles of Cantonese speakers’ L1 and L2 phonological features in L3 pronunciation acquisition

International Journal of Multilingualism, 2021
Most speakers’ first language (L1) in Hong Kong and Guangdong China is Cantonese. Even though the L1 of both Guangdong Cantonese speakers and Hong Kong Cantonese speakers is the same, their second languages (L2) belong to different language families ...
H. Chen, Jingxuan Tian
semanticscholar   +1 more source

CANTONESE VOWEL SHIFT

Cahiers de Linguistique Asie Orientale, 1983
L'observation d'une inversion en cantonais moderne de valeurs vocaliques reconstruites du chinois ancien amene a formuler, discuter et finalement rejeter l'hypothese d'une intervention simultanee des valeurs phonetiques. II propose une interpretation des memes faits et termes d'une chaine propulsive de changements vocaliques.
openaire   +2 more sources

Cantonese pinjam

2022
Yu, A.C.L., Li, V.G. & Mok, P. (2025) Contextual and paradigmatic effects on suspended contrast across generations: The case of Cantonese pinjam revisited. Journal of Phonetics, v110, Article 101412.
Yu, Alan, Mok, Peggy
openaire   +1 more source

Tonal Distinctions in Cantonese

Phonetica, 1977
Abstract The experiment reported here is a perceptual study of the six contrastive tones of Cantonese. The monosyllable [jλu] was synthesized, and a large number of closely spaced Fo contours were applied to it. Listeners were asked to identify each synthetic stimulus as one of six Cantonese words which all have the segmental shape [jλu]
openaire   +2 more sources

Cantonese learning, investments, and identities: Mainland Chinese university students' experiences during cross-border studies in Hong Kong

, 2020
This paper investigates a group of mainland Chinese university students' experiences of learning Cantonese during their cross-border studies in Hong Kong, with respect to their investments in Cantonese-mediated practices and their identity negotiations ...
C. Sung
semanticscholar   +1 more source

The Cutoff Point and Diagnostic Accuracy of the Voice Handicap Index in Cantonese-Speaking Population.

Journal of Voice, 2020
BACKGROUND Voice Handicap Index (VHI) has been used extensively in research and clinical settings. It has been suggested to be used as a diagnostic tool in the literature.
Eugenie Ng, T. Law, E. C. Tang, F. Ho, M. Tong, K. Lee   +5 more
semanticscholar   +1 more source

Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages.

Meat Science, 2019
The effects of fresh and dried Flammulina velutipes (FFV and DFV) on quality and sensory characteristics of Cantonese sausages were investigated. Sausage samples were prepared by adding 0% (control), 2.5% FFV, 2.5% and 5.0% DFV, respectively, and their ...
Xuping Wang, Mingying Xu, Jingrong Cheng, Wei Zhang, Xueming Liu, Pengfei Zhou   +5 more
semanticscholar   +1 more source

Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages

, 2019
Mulberry polyphenol (MP), enriched with antioxidant ingredients, presents enormous potential as a natural antioxidant in meat products. This study investigated the effect of MP on physicochemical properties, antioxidant activity and bio-safety of ...
R. Xiang, Jingrong Cheng, Ming-jun Zhu, Xueming Liu   +3 more
semanticscholar   +1 more source