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Food Chemistry|September 26, 2025
Decoding bitter peptides in soy sauce: From identification to mechanism in bitter taste formationYongzhao Bi, Xingming Sun, Yan Huang, et al.
Luminescence : the Journal of Biological and Chemical Luminescence|November 10, 2023
Determination of carboxylesterase by fluorescence probe to guide detection of carbamate pesticideJingyi Feng, Yue Gong, Shaoxiang Yang, et al.
Molecules (Basel, Switzerland)|December 11, 2019
Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic OilJie Sun, Baoguo Sun, Fazheng Ren, et al.
Food Chemistry|February 13, 2019
A novel coumarin-based fluorescent probe for sensitive detection of copper(II) in wineXiaoming Wu, Hao Wang, Shaoxiang Yang, et al.
Nutrients|August 4, 2019
Whole Grain Consumption for the Prevention and Treatment of Breast CancerMingsi Xie, Jie Liu, Rong Tsao, et al.
International Journal of Food Microbiology|October 6, 2022
Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentationHuiyi Hao, Ruyu Yan, Zijian Miao, et al.
Materials Today. Bio|September 30, 2022
Ignored role of polyphenol in boosting reactive oxygen species generation for polyphenol/chemodynamic combination therapyHuijia Mao, Yangyang Wen, Yonghui Yu, et al.
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