Search research articles
Contact Us
Filters
Showing results (21-30 of 56) with videos related to
Page
of 6
Sort By:
Food Chemistry
|
October 15, 2024
Systematic preparation of animal-derived glycosaminoglycans: Research progress and industrial significance
Sinong Liu, Yanpeng Xiang, Chang Xu, et al.
Water Research
|
March 31, 2023
"Water-Carbon" redistribution caused by China's interprovincial grain transportation
Jingxin Sun, Shikun Sun, Yali Yin, et al.
Food Chemistry: X
|
January 23, 2025
Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity
Hailei Sun, Jia Wang, Jina Han, et al.
Pharmaceuticals (Basel, Switzerland)
|
February 27, 2026
Development and Systematic Evaluation of a Low-Irritation PFD-AIS Formulation for Pulmonary-Targeted Therapy
Xinze Li, Chengcheng Li, Jingxin Sun, et al.
Molecular Pharmaceutics
|
March 4, 2026
Nebulized Inhalation of ROS-Responsive Dexamethasone-Loaded Liposomes Enhances Therapeutic Efficacy against Pulmonary Fibrosis
Jingxin Sun, Yuxin Jiao, Yong Jin, et al.
International Journal of Biological Macromolecules
|
October 14, 2023
Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate
Mengman Wang, Yan Li, Qing Liu, et al.
Poultry Science
|
May 8, 2026
Ferroptosis induction and its impact on meat quality attributes in broiler muscle during refrigerated storage
Guanghui Li, Jinxue Hou, Yu Hua, et al.
Advances in Nutrition (Bethesda, Md.)
|
March 7, 2022
Water-Food-Carbon Nexus Related to the Producer-Consumer Link: A Review
Jiahui Wang, Shikun Sun, Yali Yin, et al.
Frontiers in Nutrition
|
November 7, 2022
Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating
Xiaoqi Yang, Yan Li, Peng Wang, et al.
Journal of Invertebrate Pathology
|
March 8, 2024
The Bbotf1 Zn(Ⅱ)<sub>2</sub>Cys<sub>6</sub> transcription factor contributes to antioxidant response, fatty acid assimilation, peroxisome proliferation and infection cycles in insect pathogenic fungus Beauveria bassiana
Chenhua Zhu, Jingxin Sun, Fangfang Tian, et al.
Page
of 6
Search research articles
Search
Showing results (21-30 of 56) with videos related to
Sort By:
Page
of 6
Food Chemistry
|
October 15, 2024
Systematic preparation of animal-derived glycosaminoglycans: Research progress and industrial significance
Sinong Liu, Yanpeng Xiang, Chang Xu, et al.
Water Research
|
March 31, 2023
"Water-Carbon" redistribution caused by China's interprovincial grain transportation
Jingxin Sun, Shikun Sun, Yali Yin, et al.
Food Chemistry: X
|
January 23, 2025
Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity
Hailei Sun, Jia Wang, Jina Han, et al.
Pharmaceuticals (Basel, Switzerland)
|
February 27, 2026
Development and Systematic Evaluation of a Low-Irritation PFD-AIS Formulation for Pulmonary-Targeted Therapy
Xinze Li, Chengcheng Li, Jingxin Sun, et al.
Molecular Pharmaceutics
|
March 4, 2026
Nebulized Inhalation of ROS-Responsive Dexamethasone-Loaded Liposomes Enhances Therapeutic Efficacy against Pulmonary Fibrosis
Jingxin Sun, Yuxin Jiao, Yong Jin, et al.
International Journal of Biological Macromolecules
|
October 14, 2023
Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate
Mengman Wang, Yan Li, Qing Liu, et al.
Poultry Science
|
May 8, 2026
Ferroptosis induction and its impact on meat quality attributes in broiler muscle during refrigerated storage
Guanghui Li, Jinxue Hou, Yu Hua, et al.
Advances in Nutrition (Bethesda, Md.)
|
March 7, 2022
Water-Food-Carbon Nexus Related to the Producer-Consumer Link: A Review
Jiahui Wang, Shikun Sun, Yali Yin, et al.
Frontiers in Nutrition
|
November 7, 2022
Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating
Xiaoqi Yang, Yan Li, Peng Wang, et al.
Journal of Invertebrate Pathology
|
March 8, 2024
The Bbotf1 Zn(Ⅱ)<sub>2</sub>Cys<sub>6</sub> transcription factor contributes to antioxidant response, fatty acid assimilation, peroxisome proliferation and infection cycles in insect pathogenic fungus Beauveria bassiana
Chenhua Zhu, Jingxin Sun, Fangfang Tian, et al.
Page
of 6