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Journal of Materials Chemistry. B|December 20, 2024
New thermoplastic poly(ester-ether) elastomers with enhanced mechanical properties derived from long-chain dicarboxylic acid for medical device applicationsXiangwei Wu, Tao Yang, Xiaoqin Jiang, et al.
Food Chemistry: X|February 19, 2025
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compoundsXiaomin Liu, Yingchun Mu, Xiangxiang Lv, et al.
Advanced Healthcare Materials|November 18, 2024
Multifunctional Polysaccharide Self-Healing Wound Dressing: NIR-Responsive Carboxymethyl Chitosan / Quercetin HydrogelQiuting Xu, Wei Su, Cuilan Huang, et al.
Journal of Cancer|November 8, 2024
A Long-term Survival Risk Prediction Model for Patients with Superficial Esophageal Squamous Cell CarcinomaRuoyun Yang, Min Wei, Xin Yu, et al.
Therapeutic Advances in Hematology|August 16, 2024
Successful treatment of hemophagocytic intravascular large B-cell lymphoma with CNS involvement with BTK inhibitor combined with rituximab and high-dose methotrexateFangfei Shao, Wei Su, Xiujie Zhao, et al.
Applied Optics|December 1, 2023
Compact dual-parameter sensor design based on a photonic crystal nanobeam cavity with chirped slotted annular holesXiang Hu, Yanchao Hu, Wenhao Zhang, et al.
Environmental Research|February 24, 2024
Spatial distributions, behaviors, and sources of PCDD/Fs in surface water and sediment from the Yangtze River DeltaRongrong Lei, Wenbin Liu, Yunchen He, et al.
Food Chemistry|May 14, 2024
Investigation on the exopolysaccharide production from blueberry juice fermented with lactic acid bacteria: Optimization, fermentation characteristics and Vis-NIR spectral modelSuqun Yang, Yang Tao, Xiayidan Maimaiti, et al.
Frontiers in Plant Science|April 13, 2026
Research on the grading method of Panax notoginseng slices based on machine visionChi Hu, Yongjie Wang, Qinghui Lai, et al.
Food Chemistry: X|July 1, 2026
Effects of ginger on microbial succession and flavor formation during Zao Chili fermentationXuexue Fu, Yingchun Mu, Wei Su, et al.
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