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Foods (Basel, Switzerland)
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July 12, 2025
The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality
Xiang Tan, Mengfan Ding, Chen Wang, et al.
International Journal of Biological Macromolecules
|
May 4, 2025
Comparison of in vitro fermentation characteristics of carob gum and guar gum
Li Wei, Junying Bai, Yuyan Zhang, et al.
Food Chemistry: X
|
October 2, 2023
Regulatory effect of lactulose on intestinal flora and serum metabolites in colitis mice: <i>In vitro</i> and <i>in vivo</i> evaluation
Junying Bai, Botao Wang, Xiang Tan, et al.
Food Chemistry
|
January 8, 2026
The extraction, purification, and application of capsaicin in alleviating obesity: A comprehensive review
Chunmei Liu, Li Wei, Hengyuan Zhang, et al.
Food & Function
|
June 26, 2024
<i>In vitro</i> fermentation reveals an interplay relationship between oat β-glucan and human gut <i>Bacteroides</i> and their potential role in regulating gut cytokines
Junying Bai, Jing Wang, Mingcong Fan, et al.
Food Chemistry: X
|
July 29, 2024
Fecal fermentation behaviors of Konjac glucomannan and its impacts on human gut microbiota
Xiang Tan, Botao Wang, Xu Zhou, et al.
Nutrients
|
November 13, 2025
In Vivo and In Vitro Mechanisms of Equol Synthesis and Key Influencing Factors: A Critical Review
Tianmeng Zhang, Botao Wang, Chen Wang, et al.
Frontiers in Nutrition
|
January 2, 2026
Role of oral hyaluronic acid for joint health: insights from rat models and clinical trials
Botao Wang, Fengli Wang, Tianmeng Zhang, et al.
Food Chemistry
|
August 20, 2024
The source, extraction, purification, physiological function, and application of stachyose in the food industry
Xitao Ta, Botao Wang, Junying Bai, et al.
NPJ Science of Food
|
February 26, 2025
The physiological characteristics and applications of sialic acid
Botao Wang, Tianmeng Zhang, Sheng Tang, et al.
Page
of 4
Search research articles
Search
Showing results (1-10 of 31) with videos related to
Sort By:
Page
of 4
Foods (Basel, Switzerland)
|
July 12, 2025
The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality
Xiang Tan, Mengfan Ding, Chen Wang, et al.
International Journal of Biological Macromolecules
|
May 4, 2025
Comparison of in vitro fermentation characteristics of carob gum and guar gum
Li Wei, Junying Bai, Yuyan Zhang, et al.
Food Chemistry: X
|
October 2, 2023
Regulatory effect of lactulose on intestinal flora and serum metabolites in colitis mice: <i>In vitro</i> and <i>in vivo</i> evaluation
Junying Bai, Botao Wang, Xiang Tan, et al.
Food Chemistry
|
January 8, 2026
The extraction, purification, and application of capsaicin in alleviating obesity: A comprehensive review
Chunmei Liu, Li Wei, Hengyuan Zhang, et al.
Food & Function
|
June 26, 2024
<i>In vitro</i> fermentation reveals an interplay relationship between oat β-glucan and human gut <i>Bacteroides</i> and their potential role in regulating gut cytokines
Junying Bai, Jing Wang, Mingcong Fan, et al.
Food Chemistry: X
|
July 29, 2024
Fecal fermentation behaviors of Konjac glucomannan and its impacts on human gut microbiota
Xiang Tan, Botao Wang, Xu Zhou, et al.
Nutrients
|
November 13, 2025
In Vivo and In Vitro Mechanisms of Equol Synthesis and Key Influencing Factors: A Critical Review
Tianmeng Zhang, Botao Wang, Chen Wang, et al.
Frontiers in Nutrition
|
January 2, 2026
Role of oral hyaluronic acid for joint health: insights from rat models and clinical trials
Botao Wang, Fengli Wang, Tianmeng Zhang, et al.
Food Chemistry
|
August 20, 2024
The source, extraction, purification, physiological function, and application of stachyose in the food industry
Xitao Ta, Botao Wang, Junying Bai, et al.
NPJ Science of Food
|
February 26, 2025
The physiological characteristics and applications of sialic acid
Botao Wang, Tianmeng Zhang, Sheng Tang, et al.
Page
of 4