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NPJ Science of Food
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October 31, 2025
A universal strategy for real-time discrimination and evaluation of food freshness using natural colorants as indicators: from detection to antioxidant and antibacterial properties
Zhiyue Chen, Jiaxin Zheng, Liyi Zhou
Nanoscale
|
October 11, 2016
Sign-tunable Poisson's ratio in semi-fluorinated graphene
Rui Qin, Jiaxin Zheng, Wenjun Zhu
Biomedical Chromatography : BMC
|
October 4, 2025
LC-MS/MS-Based Serum Lipidomic Profile to Reveal Cancer-Specific Biomarkers for Renal Cell Carcinoma
Lin Lin, Jiaxin Zheng, Sixia Hu
Food Microbiology
|
May 29, 2026
Effect of calcium ascorbate and maltitol on calcium signaling and genes of cell wall and membrane synthesis in yeast under freeze-thaw cycle
Dongdong Xie, Jiaxin Zheng, Liang Zhao
Journal of the Science of Food and Agriculture
|
May 12, 2026
Comparative study on the physicochemical and fermentation properties of dough with three fermentation modes under freeze-thaw cycles
Dongdong Xie, Xing Li, Jiaxin Zheng
National Science Review
|
October 25, 2021
'Structure units' as material genes in cathode materials for lithium-ion batteries
Jiaxin Zheng, Yaokun Ye, Feng Pan
Polymers
|
June 27, 2024
Phosphorus/Bromine Synergism Improved the Flame Retardancy of Polyethylene Terephthalate Foams
Jia Du, Jiaxin Zheng, Chunling Xin, et al.
RSC Advances
|
May 6, 2022
Electron polarons in the subsurface layer of Mo/W-doped BiVO<sub>4</sub> surfaces
Jianhang Cen, Shunning Li, Jiaxin Zheng, et al.
Neurology and Therapy
|
May 2, 2022
White Matter and Alzheimer's Disease: A Bidirectional Mendelian Randomization Study
Yaqing Li, Jiaxin Zheng, Tian Li, et al.
Food Chemistry: X
|
October 6, 2025
Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles
Jiaxin Zheng, Dongdong Xie, Xing Li, et al.
Page
of 21
Search research articles
Search
Showing results (1-10 of 201) with videos related to
Sort By:
Page
of 21
NPJ Science of Food
|
October 31, 2025
A universal strategy for real-time discrimination and evaluation of food freshness using natural colorants as indicators: from detection to antioxidant and antibacterial properties
Zhiyue Chen, Jiaxin Zheng, Liyi Zhou
Nanoscale
|
October 11, 2016
Sign-tunable Poisson's ratio in semi-fluorinated graphene
Rui Qin, Jiaxin Zheng, Wenjun Zhu
Biomedical Chromatography : BMC
|
October 4, 2025
LC-MS/MS-Based Serum Lipidomic Profile to Reveal Cancer-Specific Biomarkers for Renal Cell Carcinoma
Lin Lin, Jiaxin Zheng, Sixia Hu
Food Microbiology
|
May 29, 2026
Effect of calcium ascorbate and maltitol on calcium signaling and genes of cell wall and membrane synthesis in yeast under freeze-thaw cycle
Dongdong Xie, Jiaxin Zheng, Liang Zhao
Journal of the Science of Food and Agriculture
|
May 12, 2026
Comparative study on the physicochemical and fermentation properties of dough with three fermentation modes under freeze-thaw cycles
Dongdong Xie, Xing Li, Jiaxin Zheng
National Science Review
|
October 25, 2021
'Structure units' as material genes in cathode materials for lithium-ion batteries
Jiaxin Zheng, Yaokun Ye, Feng Pan
Polymers
|
June 27, 2024
Phosphorus/Bromine Synergism Improved the Flame Retardancy of Polyethylene Terephthalate Foams
Jia Du, Jiaxin Zheng, Chunling Xin, et al.
RSC Advances
|
May 6, 2022
Electron polarons in the subsurface layer of Mo/W-doped BiVO<sub>4</sub> surfaces
Jianhang Cen, Shunning Li, Jiaxin Zheng, et al.
Neurology and Therapy
|
May 2, 2022
White Matter and Alzheimer's Disease: A Bidirectional Mendelian Randomization Study
Yaqing Li, Jiaxin Zheng, Tian Li, et al.
Food Chemistry: X
|
October 6, 2025
Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles
Jiaxin Zheng, Dongdong Xie, Xing Li, et al.
Page
of 21