Showing results (41-50 of 57) with videos related to

Sort By:
Pageof 6
Critical Reviews in Food Science and Nutrition|August 11, 2025
Gut microbiota as a metabolic mediator to prevent or attenuate MASLDJing Luo, Yijiang Wei, Zhexin Fan, et al.
International Journal of Molecular Sciences|April 17, 2025
Genome-Wide Association Study and Candidate Gene Mining of Husk Number Trait in MaizeYancui Wang, Shukai Wang, Dusheng Lu, et al.
Journal of Gastrointestinal Oncology|November 12, 2025
Clinical application of indocyanine green fluorescence imaging technology in laparoscopic rectal cancer surgeryBaokun Li, Chaoxi Zhou, Jiaxu Han, et al.
Frontiers in Oncology|December 13, 2021
Periplocymarin Induced Colorectal Cancer Cells Apoptosis Via Impairing PI3K/AKT PathwayYi Cheng, Guiying Wang, Lianmei Zhao, et al.
Frontiers in Immunology|May 7, 2025
Pathological complete response after monotherapy with immune checkpoint inhibitors for bifocal colon cancer in a patient with lynch syndrome and situs inversus totalis: a case reportJun Feng, Wenbo Niu, Juan Zhang, et al.
Heliyon|February 23, 2023
Heterogeneity of PD-L1 expression and CD8 lymphocyte infiltration in metastatic colorectal cancer and their prognostic significanceHaisong Xin, Chaoxi Zhou, Guanglin Wang, et al.
Food Chemistry|March 8, 2026
Probiotic combinations affect characteristics of chickpea yogurt: an investigation on physicochemical, rheological, and organoleptic properties and SCFAs fermentationHaiyang Shi, Jing Luo, Zhexin Fan, et al.
Frontiers in Microbiology|June 5, 2026
Probiotic potential of Lactiplantibacillus plantarum LBK from Koumiss in reducing hyperuricemia through gut microbiota modulationPanpan Zhao, Yibo Lu, Jianchun Xu, et al.
International Journal of Food Microbiology|September 15, 2022
The prevalence and characteristics of extended-spectrum β-lactamase Escherichia coli in raw milk and dairy farms in Northern Xinjiang, ChinaShudi Huang, Peng Tian, Xiaomeng Kou, et al.
Frontiers in Microbiology|July 11, 2022
The Effect of the Ratio of Gamma Aminobutyric Acid-Producing Saccharomyces cerevisiae DL6-20 and Kluyveromyces marxianus B13-5 Addition on Cheese QualityShan Li, Yan Zhang, Xu Li, et al.
Pageof 6