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Critical Reviews in Food Science and Nutrition|June 5, 2026
Orthosilicic acid in functional foods: bioavailability, metabolism, and potential in degenerative disease preventionRongzeng Pan, Jia Zeng, Xiaojun Wang, et al.
Journal of Agricultural and Food Chemistry|January 22, 2025
Research Progress in Saltiness Perception and Salty SubstitutesXiaojun Wang, Biyan Cui, Huiqi Lin, et al.
Scientific Reports|January 24, 2026
Development and preliminary evaluation of real-time PCR assays for six lactic acid bacteriaShao-Ji Li, Biyan Cui, Wenhua Li, et al.
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