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Frontiers in Microbiology|January 30, 2023
Enzyme catalyzes ester bond synthesis and hydrolysis: The key step for sustainable usage of plasticsJinghui Lai, Huiqin Huang, Mengwei Lin, et al.Journal of Agricultural and Food Chemistry|November 14, 2022
The Potential Functions and Mechanisms of Oat on Cancer Prevention: A ReviewXinping Li, Linyue Zhou, Yonghui Yu, et al.Journal of Agricultural and Food Chemistry|August 22, 2025
Characterization of Ginger Polysaccharide and Amelioration of High-Fat-Induced Obesity by Regulating the Energy Intake and ExpenditureLi Liang, Jiaqi Chen, Jianwei Zhu, et al.Foods (Basel, Switzerland)|July 29, 2025
Analysis of Protein Degradation and Umami Peptide Release Patterns in Stewed Chicken Based on Proteomics Combined with Peptidomics ApproachLei Cai, Qiuyu Zhu, Lili Zhang, et al.Food Chemistry|July 20, 2025
Identification of saltiness-enhancing compounds in Zanthoxylum bungeanum essential oil chicken soup and molecular docking with transmembrane channel-like protein 4 (TMC4)Shujing Liu, Yuxiang Gu, Ruiyi Zheng, et al.Food Chemistry|August 23, 2024
Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanismRuiyi Zheng, Lili Zhang, Xingming Sun, et al.Food Chemistry: X|December 25, 2023
Effects of cooking methods on aroma formation in pork: A comprehensive reviewShuwei Wang, Haitao Chen, Jie Sun, et al.Nutrients|February 10, 2024
The Effects of Yeast Protein on Gut Microbiota in Mice When Compared with Soybean Protein and Whey Protein IsolatesXuewei Zhou, Li Liang, Baoguo Sun, et al.Food Research International (Ottawa, Ont.)|February 11, 2024
Unraveling volatilomics profiles of milk products from diverse regions in ChinaYun Huang, Hongfang Cao, Minghui Pan, et al.Foods (Basel, Switzerland)|December 17, 2024
Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-Aroma <i>Baijiu</i>Liqiang Zhang, Yue Qiu, Yongqing Zhang, et al.Pageof 57