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Journal of Leukocyte Biology
|
January 19, 2018
Macrophage instructs neutrophil death
Hong-Hua Mu, Jingyi Wang
Molecules (Basel, Switzerland)
|
March 14, 2017
High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities
Rizwan Elahi, Tai-Hua Mu
Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics
|
January 15, 2011
Tests of nonuniversality of the stock return distributions in an emerging market
Guo-Hua Mu, Wei-Xing Zhou
Ultrasonics Sonochemistry
|
September 13, 2016
Ultrasonic degradation of sweet potato pectin and its antioxidant activity
Fredrick Onyango Ogutu, Tai-Hua Mu
Zhongguo Zhong Yao Za Zhi = Zhongguo Zhongyao Zazhi = China Journal of Chinese Materia Medica
|
January 31, 2007
[Studies on chemical constituents of Cercis chinensis]
Li-Hua Mu, Dong-Ming Zhang
Food Chemistry
|
October 17, 2015
Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin
Meng-Mei Ma, Tai-Hua Mu
Food Chemistry
|
July 10, 2014
Influence of oxidative browning inhibitors and isolation techniques on sweet potato protein recovery and composition
Lawrence A Arogundade, Tai-Hua Mu
Heliyon
|
February 22, 2024
Effects of aerobic combined with resistance exercise on cardiorespiratory fitness and cardiometabolic health in breast cancer survivors: A Systematic Review, meta-analysis and meta-regression
Linjie Cheng, Wenxiang Tian, Hua Mu
Food Chemistry
|
May 23, 2021
Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments
Ildephonse Habinshuti, Tai-Hua Mu, Miao Zhang
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|
December 25, 2019
Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour
Muhammad Azeem, Tai-Hua Mu, Miao Zhang
Page
of 17
Search research articles
Search
Showing results (1-10 of 169) with videos related to
Sort By:
Page
of 17
Journal of Leukocyte Biology
|
January 19, 2018
Macrophage instructs neutrophil death
Hong-Hua Mu, Jingyi Wang
Molecules (Basel, Switzerland)
|
March 14, 2017
High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities
Rizwan Elahi, Tai-Hua Mu
Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics
|
January 15, 2011
Tests of nonuniversality of the stock return distributions in an emerging market
Guo-Hua Mu, Wei-Xing Zhou
Ultrasonics Sonochemistry
|
September 13, 2016
Ultrasonic degradation of sweet potato pectin and its antioxidant activity
Fredrick Onyango Ogutu, Tai-Hua Mu
Zhongguo Zhong Yao Za Zhi = Zhongguo Zhongyao Zazhi = China Journal of Chinese Materia Medica
|
January 31, 2007
[Studies on chemical constituents of Cercis chinensis]
Li-Hua Mu, Dong-Ming Zhang
Food Chemistry
|
October 17, 2015
Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin
Meng-Mei Ma, Tai-Hua Mu
Food Chemistry
|
July 10, 2014
Influence of oxidative browning inhibitors and isolation techniques on sweet potato protein recovery and composition
Lawrence A Arogundade, Tai-Hua Mu
Heliyon
|
February 22, 2024
Effects of aerobic combined with resistance exercise on cardiorespiratory fitness and cardiometabolic health in breast cancer survivors: A Systematic Review, meta-analysis and meta-regression
Linjie Cheng, Wenxiang Tian, Hua Mu
Food Chemistry
|
May 23, 2021
Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments
Ildephonse Habinshuti, Tai-Hua Mu, Miao Zhang
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|
December 25, 2019
Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour
Muhammad Azeem, Tai-Hua Mu, Miao Zhang
Page
of 17