Showing results (1-10 of 38) with videos related to
Sort By:
Pageof 4
Food Chemistry|October 25, 2024
Micro‑oxygenation in red wines: Current status and future perspectiveDongsheng Cui, Mengqi Ling, Yongce Huang, et al.Scientific Reports|January 4, 2025
Microstructure and properties of joint of Al/Cu welded by resistance element welding with an auxiliary gasket of NiDongsheng Cui, Jing Wang, Ranfeng Qiu, et al.Food Research International (Ottawa, Ont.)|February 4, 2023
An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red winesMengqi Ling, Xiaoxuan Bai, Dongsheng Cui, et al.Neural Regeneration Research|February 28, 2015
Intracerebroventricular transplanted bone marrow stem cells survive and migrate into the brain of rats with Parkinson's diseasePing Gu, Zhongxia Zhang, Dongsheng Cui, et al.Neural Regeneration Research|January 28, 2015
An enriched environment improves cognitive performance in mice from the senescence-accelerated prone mouse 8 strain: Role of upregulated neurotrophic factor expression in the hippocampusZhenyun Yuan, Mingwei Wang, Baoyong Yan, et al.Journal of Endovascular Therapy : an Official Journal of the International Society of Endovascular Specialists|March 15, 2026
Risk Factor Analysis of Post-TEVAR Distal Aortic Expansion: A Systematic Review and Meta-AnalysisDongsheng Cui, Xiang Li, Yonghui Chen, et al.International Journal of Molecular Sciences|March 13, 2012
Neuroprotective effects of pre-treatment with l-carnitine and acetyl-L-carnitine on ischemic injury in vivo and in vitroRui Zhang, Hong Zhang, Zhongxia Zhang, et al.Vascular|August 14, 2024
Predictors for thoracic aortic growth in patients with type B aortic dissection after thoracic endovascular aortic repairYonghui Chen, Jianli Ren, Zongwei Liu, et al.Foods (Basel, Switzerland)|January 17, 2024
Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and CharringMin Luo, Dongsheng Cui, Jin Li, et al.Current Research in Food Science|June 3, 2026
Intermittent oxygenation during peak fermentation: Effect on fermentation kinetics, volatile composition, and sensory propertiesDongsheng Cui, Yupeng Cao, Yongce Huang, et al.Pageof 4