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Zhongguo Gu Shang = China Journal of Orthopaedics and Traumatology
|
June 24, 2020
[Bilateral pleural effusion caused by ectopic catheterization of internal jugular vein in a patient with knee arthroplasty]
Ke-Xue Zhang, Jia-Jia Zhao, Chang-Sheng Zhang, et al.
Food Chemistry
|
February 24, 2024
Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking
Miao Wan, Yi-Peng Bai, Xiao-Na Guo, et al.
Journal of Food Science
|
February 16, 2021
The addition of alpha amylase improves the quality of Chinese dried noodles
Jin-Rong Wang, Xiao-Na Guo, Yonghui Li, et al.
Food Chemistry
|
June 17, 2021
Effect of superheated steam treatment on the lipid stability of whole wheat flour
Wan-Ting Jia, Zhen Yang, Xiao-Na Guo, et al.
Food Chemistry
|
June 29, 2021
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
Chong-Chong Wang, Zhen Yang, Xiao-Na Guo, et al.
Neural Regeneration Research
|
October 16, 2020
Synaptic remodeling in mouse motor cortex after spinal cord injury
Ke-Xue Zhang, Jia-Jia Zhao, Wei Chai, et al.
Food Chemistry
|
September 7, 2017
Effects of alkali on protein polymerization and textural characteristics of textured wheat protein
Ting Li, Xiao-Na Guo, Ke-Xue Zhu, et al.
Food Chemistry
|
October 9, 2025
Impacts of gluten protein characteristics on the cracking behavior of dumpling wrappers during freeze-thaw cycles
Li-Qin Tang, Xiaohong Sun, Xiao-Na Guo, et al.
American Journal of Translational Research
|
January 17, 2022
Effect of tissue expansion on chondrocyte sheets in cartilage composite reconstruction
Chu-Hsin Chen, Peng Xu, Yahong Chen, et al.
Food Chemistry
|
March 24, 2020
Revealing the effect mechanism of NaCl on the rheological properties of dough of Chinese traditional hand-stretched dried noodles
Jin-Rong Wang, Xiao-Na Guo, Jun-Jie Xing, et al.
Page
of 36
Search research articles
Search
Showing results (71-80 of 355) with videos related to
Sort By:
Page
of 36
Zhongguo Gu Shang = China Journal of Orthopaedics and Traumatology
|
June 24, 2020
[Bilateral pleural effusion caused by ectopic catheterization of internal jugular vein in a patient with knee arthroplasty]
Ke-Xue Zhang, Jia-Jia Zhao, Chang-Sheng Zhang, et al.
Food Chemistry
|
February 24, 2024
Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking
Miao Wan, Yi-Peng Bai, Xiao-Na Guo, et al.
Journal of Food Science
|
February 16, 2021
The addition of alpha amylase improves the quality of Chinese dried noodles
Jin-Rong Wang, Xiao-Na Guo, Yonghui Li, et al.
Food Chemistry
|
June 17, 2021
Effect of superheated steam treatment on the lipid stability of whole wheat flour
Wan-Ting Jia, Zhen Yang, Xiao-Na Guo, et al.
Food Chemistry
|
June 29, 2021
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
Chong-Chong Wang, Zhen Yang, Xiao-Na Guo, et al.
Neural Regeneration Research
|
October 16, 2020
Synaptic remodeling in mouse motor cortex after spinal cord injury
Ke-Xue Zhang, Jia-Jia Zhao, Wei Chai, et al.
Food Chemistry
|
September 7, 2017
Effects of alkali on protein polymerization and textural characteristics of textured wheat protein
Ting Li, Xiao-Na Guo, Ke-Xue Zhu, et al.
Food Chemistry
|
October 9, 2025
Impacts of gluten protein characteristics on the cracking behavior of dumpling wrappers during freeze-thaw cycles
Li-Qin Tang, Xiaohong Sun, Xiao-Na Guo, et al.
American Journal of Translational Research
|
January 17, 2022
Effect of tissue expansion on chondrocyte sheets in cartilage composite reconstruction
Chu-Hsin Chen, Peng Xu, Yahong Chen, et al.
Food Chemistry
|
March 24, 2020
Revealing the effect mechanism of NaCl on the rheological properties of dough of Chinese traditional hand-stretched dried noodles
Jin-Rong Wang, Xiao-Na Guo, Jun-Jie Xing, et al.
Page
of 36