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Current Research in Food Science|January 23, 2023
Proanthocyanidin oligomers extract from hawthorn mediates cell cycle arrest, apoptosis, and lysosome vacuolation on HCT116 cellsYa-Sai Sun, Zi-Wei Wang, Zhe Gao, et al.
Food Chemistry|June 30, 2019
Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminutionMeng-Yun Zhang, Ai-Mei Liao, Kiran Thakur, et al.
Foods (Basel, Switzerland)|May 13, 2026
Effects of UV-C Combined with Different Antioxidants on Storage Quality and Flavor of Selenium-Sand Melon JuiceLi-Li Li, Meng-Yao Fan, Zhi-Jing Ni, et al.
International Journal of Biological Macromolecules|March 19, 2019
Physicochemical and antioxidant potential of polysaccharides sequentially extracted from Amana edulisYu-Hang Ji, Ai-Mei Liao, Ji-Hong Huang, et al.
Archives of Insect Biochemistry and Physiology|February 3, 2022
Hydrogen sulfide treatment retrieves the inhibition of growth and development characteristics in silkworm (Bombyx mori) via phosphoacetyl glucosamine mutase gene knock downRui Zhang, Juan Du, Yu-Yao Cao, et al.
Foods (Basel, Switzerland)|September 14, 2024
Carbon Dots-Mediated Photodynamic Treatment Reduces Postharvest Senescence and Decay of Grapes by Regulating the Antioxidant SystemZhi-Jing Ni, Ying Xue, Wei Wang, et al.
International Journal of Biological Macromolecules|September 5, 2018
Identification and expression profiles of twenty-six glutathione S-transferase genes from rice weevil, Sitophilus oryzae (Coleoptera: Curculionidae)Fei Hu, Kan Ye, Xiao-Fang Tu, et al.
Biomedicine & Pharmacotherapy = Biomedecine & Pharmacotherapie|February 26, 2020
Icariside II suppresses cervical cancer cell migration through JNK modulated matrix metalloproteinase-2/9 inhibition in vitro and in vivoYa-Sai Sun, Kiran Thakur, Fei Hu, et al.
Food Chemistry|September 3, 2020
Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MSJia-Shen Cai, Yun-Yang Zhu, Run-Hui Ma, et al.
Food Chemistry|May 15, 2025
The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed mealYa-Fang Shang, Bi-Ming Ding, Zhi-Jing Ni, et al.
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