Showing results (31-40 of 46) with videos related to

Sort By:
Pageof 5
Food Chemistry|September 4, 2025
A review on the chemical composition, biological activity, and potential health benefits applications of Longan (Dimocarpus longan Lour.)Yan Hu, Xiaoying Zhang, Daotong Li, et al.
Nutrients|May 4, 2026
Young Human-Derived Microbiota Ameliorates Cognitive Decline and Reproductive Senescence in Aged MiceXiaoying Zhang, Fang Chen, Yinghua Luo, et al.
Research (Washington, D.C.)|May 1, 2025
The Discovery of Phages in the Substantia Nigra and Its Implication for Parkinson's DiseaseYun Zhao, Changxian Xiong, Bingwei Wang, et al.
Environmental Toxicology and Pharmacology|June 22, 2014
Deoxynivalenol induces apoptosis in mouse thymic epithelial cells through mitochondria-mediated pathwayDaotong Li, Haoran Ma, Yaqiong Ye, et al.
Nutrients|May 4, 2026
Dietary Yam (Dioscorea opposita Thunb.) Ameliorates Parkinson's Disease in Mice via Gut Microbiota-Driven Mitochondrial Improvement and Neuroinflammation InhibitionShuqing Zhang, Wenjia Pan, Chen Ma, et al.
Environmental Toxicology and Pharmacology|December 11, 2013
Evaluation of deoxynivalenol-induced toxic effects on DF-1 cells in vitro: cell-cycle arrest, oxidative stress, and apoptosisDaotong Li, Yaqiong Ye, Shaoqing Lin, et al.
Environmental Toxicology and Pharmacology|July 6, 2013
Gene expression profiling analysis of deoxynivalenol-induced inhibition of mouse thymic epithelial cell proliferationDaotong Li, Yaqiong Ye, Li Deng, et al.
Critical Reviews in Food Science and Nutrition|August 25, 2022
Chemical features and biological functions of water-insoluble dietary fiber in plant-based foodsMeiling Tian, SolJu Pak, Chen Ma, et al.
Phytomedicine : International Journal of Phytotherapy and Phytopharmacology|September 25, 2025
Research progress on the pharmacological properties of active ingredients from Salvia miltiorrhiza: A reviewLiu Yang, Xiaolin Huang, Zihan Wang, et al.
Foods (Basel, Switzerland)|November 13, 2025
Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid BacteriaLiu Yang, Yifan Zhao, Yingzhuo Zhou, et al.
Pageof 5