Results 1 to 10 of about 42,825 (306)

Epidemiological investigation of goose diseases in CHINA Epidemiological investigation of infectious diseases in geese on mainland China during 2018-2021.

Transboundary and Emerging Diseases, 2022
Geese play an important role in agricultural economics, with China producing the vast majority of goose meat consumed worldwide annually. The variations in the avian viruses and co-infections, resulting in substantial economic losses to the goose ...
Dalin He, Fangfang Wang, Liming Zhao, Xiaoning Jiang, Shuai Zhang, Feng Wei, Bingrong Wu, Yan Wang, Y. Diao, Yi Tang   +9 more
semanticscholar   +1 more source

The slaughter performance of the main goose breeds raised commercially in China and nutritional value of the meats of the goose breeds: A systematic review.

The Journal of the Science of Food and Agriculture, 2022
BACKGROUND A number of goose breeds are raised commercially in China. However, the data on the slaughter performance of the goose breeds and nutritional value of the meats of the goose breeds lack a thorough comparative analysis.
Xinxin Yan, Yaguang Xu, Z. Zhen, Jingjun Li, Haibo Zheng, Shenghe Li, Qianqian Hu, Pengfei Ye   +7 more
semanticscholar   +1 more source

RWKV-7 "Goose" with Expressive Dynamic State Evolution

arXiv.org
We present RWKV-7"Goose", a new sequence modeling architecture with constant memory usage and constant inference time per token. Despite being trained on dramatically fewer tokens than other top models, our 2.9 billion parameter language model achieves a
Bo Peng, Ruichong Zhang, Daniel Goldstein, Eric Alcaide, Xingjian Du, Haowen Hou, Jiaju Lin, Jiaxin Liu, Janna Lu, William Merrill, Guangyu Song, Kaifeng Tan, Saiteja Utpala, Nathan Wilce, J. S. Wind, Tianyi Wu, D. Wuttke, Christian Zhou-Zheng   +17 more
semanticscholar   +1 more source

Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS.

Food Chemistry
This study explored the flavor evolution of pre-cooked goose meat during storage, focusing on lipid oxidation's impact on warmed-over flavor (WOF). Using electronic nose, GC-IMS, and SPME-GC-MS to characterize volatile organic compounds (VOCs), 60 VOCs ...
Kangling Yan, Jiaxin Kong, Limei Yu, Juan Yang, Xiaofang Zeng, Weidong Bai, Min Qian, Hao Dong   +7 more
semanticscholar   +1 more source

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3.

Food Chemistry
Umami peptides are valuable taste substances due to their exceptional taste and beneficial properties. In this study, purification of fermented goose bone broth was performed using continuous chromatography and sensory analysis, and after identification ...
Xinrui Feng, Ran Wang, Jingnan Lu, Qingfei Du, Kezhou Cai, Bao Zhang, Baocai Xu   +6 more
semanticscholar   +1 more source

Isolation, identification, and pathogenicity of a goose astrovirus causing fatal gout in goslings.

Veterinary Microbiology, 2022
Since November 2016, severe infectious diseases characterized by gout and kidney swelling and caused by goose astrovirus (GoAstV) have affected goslings in major goose-producing areas in China.
Qinghe Zhu, Y. Miao, Jun Wang, Wenfei Bai, Xu Yang, Shiping Yu, D. Guo, Dongbo Sun   +7 more
semanticscholar   +1 more source

Propagation of goose primordial germ cells in vitro relies on FGF and BMP signalling pathways

Communications Biology
Mitotically active embryonic reproductive cells, the primordial germ cells (PGCs), are an ideal cell type for cryopreserving functional reproductive cells for avian species.
Dadakhalandar Doddamani, Bence Lázár, Kennosuke Ichikawa, Tuanjun Hu, L. Taylor, E. Gócza, E. Várkonyi, Mike Mcgrew   +7 more
semanticscholar   +1 more source

Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein.

Food Chemistry, 2021
The aim of this study was to elucidate the effect of ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein (GLP), and GLP underwent different treatments (native (GLP-N), only ultrasound (UGLP), only ...
Yangyang Hu, Zhen Wu, Yangying Sun, Jinxuan Cao, Jun He, Ya-li Dang, D. Pan, Changyu Zhou   +7 more
semanticscholar   +1 more source

Key Aroma Compounds in Roasted White Kołuda Goose.

Journal of Agricultural and Food Chemistry, 2021
Aroma-active compounds in the roasted leg meat of White Kołuda goose were assayed by gas chromatography-olfactometry, using aroma extract dilution analysis and solvent-assisted flavor evaporation.
R. Gąsior, Krzysztof Wojtycza, M. Majcher, H. Bielińska, A. Odrzywolska, M. Bączkowicz, W. Migdał   +6 more
semanticscholar   +1 more source

Excavating in the Wild: The GOOSE-Ex Dataset for Semantic Segmentation

IEEE International Conference on Robotics and Automation
The successful deployment of deep learning-based techniques for autonomous systems is highly dependent on the data availability for the respective system in its deployment environment.
Raphael Hagmanns, Peter Mortimer, Miguel Granero, Thorsten Luettel, J. Petereit   +4 more
semanticscholar   +1 more source