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Biotechnology and Applied Biochemistry
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February 4, 2015
Purification and characterization of a new neutral metalloprotease from marine Exiguobacterium sp. SWJS2
Fenfen Lei, Chun Cui, Haifeng Zhao, et al.
Frontiers in Aging Neuroscience
|
April 3, 2023
Examination of brain area volumes based on voxel-based morphometry and multidomain cognitive impairment in asymptomatic unilateral carotid artery stenosis
Wei Duan, Li Lu, Chun Cui, et al.
Food Chemistry
|
May 31, 2024
Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS
Junwei Feng, Zikun Huang, Chun Cui, et al.
Food Chemistry
|
June 25, 2024
Integrated virtual screening coupled with sensory evaluation identifies N-succinyl-L-tryptophan as a novel compound with multiple taste enhancement properties
Pimiao Huang, Zhirong Wang, Yuqing Cheng, et al.
Meat Science
|
June 1, 2010
Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages
Weizheng Sun, Mouming Zhao, Chun Cui, et al.
Journal of the Science of Food and Agriculture
|
June 16, 2011
Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system
Guowan Su, Chun Cui, Jiaoyan Ren, et al.
Food Chemistry
|
January 13, 2019
Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility
Weizheng Sun, Feibai Zhou, Mouming Zhao, et al.
Plos One
|
September 18, 2025
Reward network mechanism in anhedonia and depression
Xiaoxiao Sun, Chenxuan Jin, Chun Cui, et al.
Meat Science
|
January 1, 2013
Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing
Chaoying Qiu, Mouming Zhao, Weizheng Sun, et al.
Frontiers in Nutrition
|
January 23, 2023
Preparation of <i>β</i>-lactoglobulin-derived tryptophan peptide and its effect on anxiety-like behaviors in <i>Zebrafish</i>
Xiping Zhu, Dan Xie, Qiong Zhu, et al.
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of 24
Search research articles
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Showing results (41-50 of 234) with videos related to
Sort By:
Page
of 24
Biotechnology and Applied Biochemistry
|
February 4, 2015
Purification and characterization of a new neutral metalloprotease from marine Exiguobacterium sp. SWJS2
Fenfen Lei, Chun Cui, Haifeng Zhao, et al.
Frontiers in Aging Neuroscience
|
April 3, 2023
Examination of brain area volumes based on voxel-based morphometry and multidomain cognitive impairment in asymptomatic unilateral carotid artery stenosis
Wei Duan, Li Lu, Chun Cui, et al.
Food Chemistry
|
May 31, 2024
Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS
Junwei Feng, Zikun Huang, Chun Cui, et al.
Food Chemistry
|
June 25, 2024
Integrated virtual screening coupled with sensory evaluation identifies N-succinyl-L-tryptophan as a novel compound with multiple taste enhancement properties
Pimiao Huang, Zhirong Wang, Yuqing Cheng, et al.
Meat Science
|
June 1, 2010
Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages
Weizheng Sun, Mouming Zhao, Chun Cui, et al.
Journal of the Science of Food and Agriculture
|
June 16, 2011
Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system
Guowan Su, Chun Cui, Jiaoyan Ren, et al.
Food Chemistry
|
January 13, 2019
Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility
Weizheng Sun, Feibai Zhou, Mouming Zhao, et al.
Plos One
|
September 18, 2025
Reward network mechanism in anhedonia and depression
Xiaoxiao Sun, Chenxuan Jin, Chun Cui, et al.
Meat Science
|
January 1, 2013
Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing
Chaoying Qiu, Mouming Zhao, Weizheng Sun, et al.
Frontiers in Nutrition
|
January 23, 2023
Preparation of <i>β</i>-lactoglobulin-derived tryptophan peptide and its effect on anxiety-like behaviors in <i>Zebrafish</i>
Xiping Zhu, Dan Xie, Qiong Zhu, et al.
Page
of 24