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Tingting Xu,Xiaoya Chen,Xiuming Cui,Chengxiao Wang,Lisha Qiu 한국원예학회 2023 원예과학기술지 Vol.41 No.4
Maca, Lepidium meyenii Walpers (Brassicaceae), has been the subject of much research due to its unique biological activity. Maca is widely distributed in Yunnan Province, China, but is not well recognized in the market. In this study, through a chemical analysis, high-performance liquid chromatography (HPLC), and principal component analysis (PCA), the nutritional and bioactive components of different varieties, processing methods, harvesting times, and storage periods of maca were determined and analyzed. The results indicated that whole maca when dried at 35°C, harvested around the winter solstice and planted at an altitude of about 3,000 meters was favorable for the production of nutrients and bioactive components. Compared to black maca, yellow maca had higher levels of glucosinolates, flavonoids, alkaloids and macamides. In addition, a shorter storage period (less than one year) of maca leads to a higher content of bioactive components. The findings here provide a scientific basis for the cultivation and origin processing of maca
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Laidong Yang,Quanan Li,Xiaoya Chen,Wanwan Mei,Nana Zhang 대한금속·재료학회 2023 METALS AND MATERIALS International Vol.29 No.11
The influence of Ce microalloying (0.6 wt%) on the microstructure and strengthening mechanism of the extruded Mg–10Gd–0.5Zr alloy were comprehensively researched and analyzed. The experimental results revealed that the addition of 0.6 wt% Ceexcellently reduced the grain size of the as-cast alloy and increased the amount of Mg5Gdeutectic phase. The Ce microalloyingpromoted the dynamic recrystallization level of the extruded alloy, reduced the number and grain size of deformed grains,increased the number of dynamically recrystallized grains, and transformed the basal plane < 10 1 0 > fiber texture graduallyinto < 0001 > texture. Ce microalloying promoted the dynamic precipitation of a small amount of β-Mg5Gd and α-Mg12Ceparticles. After peak aging, the Ce microalloying improved the aging response, increased the aging hardness of the alloy,promoted the aging precipitation of phase, and enhanced the quantity and aspect ratio of phase. The incremental tensileyield and ultimate tensile strength of the extruded alloy resulting from Ce microalloying are 14 MPa and 11 MPa separately,and those of the peak-aged alloy are 53 MPa and 34 MPa respectively. The increase in yield strength of the extruded andpeak-aged alloy is ascribed to the enhanced grain boundary strengthening and the promotion of the phase precipitationstrengthening by Ce microalloying, respectively.
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Hao Pang,Quanan Li,Xiaoya Chen,Peijun Chen,Xiangyu Li,Jinfeng Tan 대한금속·재료학회 2023 METALS AND MATERIALS International Vol.29 No.2
The effects of temperature and strain on dynamic recrystallization (DRX) and dynamic precipitation of Mg-6Gd-3Y-3Sm-0.5Zr alloy were studied through uniaxial compression. The main conclusions were as follows: the increase of strain ortemperature can promote DRX. The texture strength decreases with the increase of DRX fraction. The pyramidal <a> slipand pyramidal <c + a> slip were activated to coordinate strain when deformed at high-temperature. Under the deformationcondition of T = 400 °C, ̇ = 0.002 s−1 and ε = 0.35, the mechanism of DRX was mainly discontinuous dynamic recrystallization. The rotation continuous dynamic recrystallization gradually becomes the main mechanism with the increase ofstrain and temperature. At the same time, the particle stimulated nucleation (PSN) caused by a single large-sized Mg5(Gd,Y, Sm) or the aggregation of multiple Mg5(Gd, Y, Sm) phases was also found. The dynamic precipitation can stimulate thenucleation of DRX, and the boundary of DRXed grains can become an effective nucleation site for dynamic precipitation. DRX and dynamic precipitation can promote nucleation mutually.
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중국 프랜차이즈 레스토랑의 서비스품질 및 브랜드이미지가 고객 만족과 구전의도에 미치는 영향
차오하오위 ( Cao Haoyu ),곽춘려 ( Guo Chunli ),천샤오야 ( Chen Xiaoya ) 한국관광산업학회 2021 Tourism Research Vol.46 No.2
본 연구는 중국 국내 프랜차이즈 외식업체를 이용한 중국 소비자들을 대상으로 레스토랑의 서비스 품질(유형성, 신뢰성, 쾌적성, 친절성) 및 브랜드이미지(감성적 이미지와 사회적 이미지)를 고객만족과 구전의도간의 관계를 분석함으로써 중국 프랜차이즈 레스토랑의 서비스품질 및 브랜드이미지의 향상을 위한 구체적인 의견과 마케팅 방안을 제시하고자 한다. 첫째, 서비스품질(유형성, 신뢰성, 쾌적성, 친절성)이 고객만족에 미치는 영향을 살펴보기 위해 다중 회귀분석을 실시한 결과, 서비스품질의 쾌적성, 친절성 요인은 고객만족에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 브랜드이미지(감성적 이미지, 사회적 이미지)가 고객만족에 미치는 영향을 살펴보기 위해 다중회귀분석을 실시한 결과, 브랜드이미지 감성적 이미지, 사회적 이미지 요인은 고객만족에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 고객만족이 구전의도에 미치는 영향을 살펴보기 위해 다중 회귀분석을 실시한 결과, 고객만족은 구전의도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 따라서 고객만족과 구전의도를 유도하기 위해서는 고객들에게 좋은 음식, 인적서비스, 시설의 분위기, 계절에 따른 메뉴 프로모션과 다양한 메뉴의 구성으로 여러 가지의 제반 사항을 고려해 고객을 위한 세심한 배려를 해야 할 것으로 판단된다. 외식 프랜차이즈 기업은 신규고객을 창출하기 위한 노력보다는 기존 이용고객의 만족도 향상으로 소비자들의 적극적인 구전의도를 유도하는 마케팅 전략이 필요하다. The purpose of this study is to investigate the relationship between the service quality (tangibility, trustworthiness, comfort, kindness) and brand image (emotional image and social image) of restaurant in Chinese consumers using Chinese franchise restaurants We will present specific opinions and marketing plans for improving the service quality and brand image of Chinese franchise restaurants by analyzing the relationship. The summary of the research results can be summarized as follows. First, multiple regression analysis was conducted to examine the effect of service quality (tangibility, reliability, comfort, kindness) on customer satisfaction. As a result, the service quality comfort factor, +), Respectively. Second, as a result of multiple regression analysis to examine the effect of brand image (emotional image, social image) on customer satisfaction, brand image emotional image and social image factor have positive influence on customer satisfaction Respectively. Third, multiple regression analysis was conducted to examine the effect of customer satisfaction on word - of - mouth intention. As a result, customer satisfaction showed a positive (+) influence on word - of - mouth intention. Therefore, in order to induce customer satisfaction and oral intentions, it is necessary to give careful consideration to customers by considering various factors such as good food, human service, atmosphere of facilities, seasonal menu promotion, and various menu composition. Rather than trying to create new customers, restaurant franchise companies should be a marketing strategies that induce consumers' active oral intentions by improving the satisfaction of existing customers.
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