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Molecular Medicine Reports|January 28, 2015
Quercetin attenuates the effects of H2O2 on endoplasmic reticulum morphology and tyrosinase export from the endoplasmic reticulum in melanocytesCuiping Guan, Wen Xu, Weisong Hong, et al.
International Journal of Molecular Medicine|December 8, 2021
[Corrigendum] The role of VIT1/FBXO11 in the regulation of apoptosis and tyrosinase export from endoplasmic reticulum in cultured melanocytesCuiping Guan, Fuquan Lin, Miaoni Zhou, et al.
Foods (Basel, Switzerland)|August 28, 2025
Organic Fusion of Molecular Simulation and Wet-Lab Validation: A Promising High-Throughput Strategy for Screening Bioactive Food PeptidesDongyin Liu, Yuan Xu, Xin Zhang, et al.
Food Chemistry: X|April 14, 2025
Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storageMingzhu Zhou, Dongyin Liu, Hongyuan Tan, et al.
International Journal of Molecular Medicine|June 2, 2010
The role of VIT1/FBXO11 in the regulation of apoptosis and tyrosinase export from endoplasmic reticulum in cultured melanocytesCuiping Guan, Fuquan Lin, Miaoni Zhou, et al.
Food Chemistry|May 19, 2024
Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnusDongyin Liu, Mingzhu Zhou, Hongyuan Tan, et al.
Comprehensive Reviews in Food Science and Food Safety|October 1, 2025
Functionalized Gelatin-Based Materials: Advancing Bio-Fabrication Applications for Cell-Cultured MeatYuan Xu, Dongyin Liu, Xin Zhang, et al.
Ultrasonics Sonochemistry|January 26, 2021
High-efficient liquid exfoliation of 2D metal-organic framework using deep-eutectic solventsXinxin Sang, Dongyin Liu, Junling Song, et al.
Food Chemistry|May 21, 2026
Regulation of amylose content in dialdehyde starches for crosslinking with gelatin Schiff base hydrogels: tunable network architecture for strength-toughness balanced hydrogelsYuan Xu, Dongyin Liu, Zeyu Li, et al.
Food Chemistry: X|May 31, 2024
Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fishLingwei Shen, Fangxue Chen, Qi Huang, et al.
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