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European Journal of Oral Sciences
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July 29, 2005
The relationship between baseline value and its change: problems in categorization and the proposal of a new method
Yu-Kang Tu, Vibeke Baelum, Mark S Gilthorpe
International Journal of Biological Macromolecules
|
September 7, 2024
Study on color and flavor changes of 4D printed white mushroom gel with microcapsules containing gelatin / β-cyclodextrin induced by microwave heating
Kunpeng Xiao, Yujie Zhang, Leiqing Pan, et al.
Research Synthesis Methods
|
January 25, 2023
Graphical evaluation of evidence structure within a component network meta-analysis
Hua Li, Ming-Chieh Shih, Yu-Kang Tu
Journal of Dentistry
|
March 16, 2010
Assessment of endpoints in studies on peri-implantitis treatment--a systematic review
Clovis Mariano Faggion, Stefan Listl, Yu-Kang Tu
Journal of the Science of Food and Agriculture
|
April 6, 2023
Exploration of molecular interaction between different plant proteins and 2-pentylfuran: based on multiple spectroscopy and molecular docking
Bin Zhang, Jing Peng, Leiqing Pan, et al.
Food Research International (Ottawa, Ont.)
|
December 21, 2023
Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet
Kunpeng Xiao, Jingwen Zhang, Leiqing Pan, et al.
Journal of Clinical Periodontology
|
September 27, 2014
Quality of logistic regression reporting in studies of tooth survival after periodontal treatment
Clovis Mariano Faggion, Leandro Chambrone, Yu-Kang Tu
Journal of Clinical Periodontology
|
August 24, 2010
A cost-effectiveness evaluation of enamel matrix derivatives alone or in conjunction with regenerative devices in the treatment of periodontal intra-osseous defects
Stefan Listl, Yu-Kang Tu, Clovis Mariano Faggion
Journal of Food Science
|
September 8, 2016
Antitumor, Antioxidant, and Nitrite Scavenging Effects of Chinese Water Chestnut (Eleocharis dulcis) Peel Flavonoids
Ge Zhan, Leiqing Pan, Kang Tu, et al.
Meat Science
|
June 4, 2017
Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose
Xinzhe Gu, Ye Sun, Kang Tu, et al.
Page
of 57
Search research articles
Search
Showing results (51-60 of 570) with videos related to
Sort By:
Page
of 57
European Journal of Oral Sciences
|
July 29, 2005
The relationship between baseline value and its change: problems in categorization and the proposal of a new method
Yu-Kang Tu, Vibeke Baelum, Mark S Gilthorpe
International Journal of Biological Macromolecules
|
September 7, 2024
Study on color and flavor changes of 4D printed white mushroom gel with microcapsules containing gelatin / β-cyclodextrin induced by microwave heating
Kunpeng Xiao, Yujie Zhang, Leiqing Pan, et al.
Research Synthesis Methods
|
January 25, 2023
Graphical evaluation of evidence structure within a component network meta-analysis
Hua Li, Ming-Chieh Shih, Yu-Kang Tu
Journal of Dentistry
|
March 16, 2010
Assessment of endpoints in studies on peri-implantitis treatment--a systematic review
Clovis Mariano Faggion, Stefan Listl, Yu-Kang Tu
Journal of the Science of Food and Agriculture
|
April 6, 2023
Exploration of molecular interaction between different plant proteins and 2-pentylfuran: based on multiple spectroscopy and molecular docking
Bin Zhang, Jing Peng, Leiqing Pan, et al.
Food Research International (Ottawa, Ont.)
|
December 21, 2023
Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet
Kunpeng Xiao, Jingwen Zhang, Leiqing Pan, et al.
Journal of Clinical Periodontology
|
September 27, 2014
Quality of logistic regression reporting in studies of tooth survival after periodontal treatment
Clovis Mariano Faggion, Leandro Chambrone, Yu-Kang Tu
Journal of Clinical Periodontology
|
August 24, 2010
A cost-effectiveness evaluation of enamel matrix derivatives alone or in conjunction with regenerative devices in the treatment of periodontal intra-osseous defects
Stefan Listl, Yu-Kang Tu, Clovis Mariano Faggion
Journal of Food Science
|
September 8, 2016
Antitumor, Antioxidant, and Nitrite Scavenging Effects of Chinese Water Chestnut (Eleocharis dulcis) Peel Flavonoids
Ge Zhan, Leiqing Pan, Kang Tu, et al.
Meat Science
|
June 4, 2017
Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose
Xinzhe Gu, Ye Sun, Kang Tu, et al.
Page
of 57