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Journal of Agricultural and Food Chemistry
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February 19, 2025
Fucoidan-Mediated Covalent Modification Induces Oral Tolerance to Shrimp by Generating Tolerogenic Peptides and Reducing Antigen Responsiveness
Qiaozhen Liu, Songyi Lin, Kexin Liu, et al.
The Journal of Orthopaedic and Sports Physical Therapy
|
November 27, 2024
Racial Disparities in Outpatient Physical Therapy Use After Hip Fracture: A Retrospective Cohort Study
Roy Film, Julie Fritz, Tiffany Adams, et al.
Food Research International (Ottawa, Ont.)
|
June 30, 2024
Characterization and in vitro calcium release of the novel calcium-loaded complexes using Antarctic krill protein and pectin: Effect of different blending sequences
Lei Chen, Songyi Lin, Xueqing He, et al.
Comprehensive Reviews in Food Science and Food Safety
|
June 12, 2024
Microbiological and chemical hazards in cultured meat and methods for their detection
Tahirou Sogore, Meimei Guo, Na Sun, et al.
Food Chemistry
|
November 24, 2023
Exploration of digestion-resistant immunodominant epitopes in shrimp (Penaeus vannamei) allergens
Yao Liu, Songyi Lin, Kexin Liu, et al.
BMC Cardiovascular Disorders
|
January 23, 2024
The prognostic value of dynamic changes in SII for the patients with STEMI undergoing PPCI
Ailin Liu, Na Sun, Feiyu Gao, et al.
Journal of Agricultural and Food Chemistry
|
October 28, 2023
Digestion-Resistant Linear Epitopes as Dominant Contributors to Strong Allergenicity of Tropomyosin in Antarctic Krill (<i>Euphausia superba</i>)
Shan Wang, Songyi Lin, Kexin Liu, et al.
Food Chemistry: X
|
October 2, 2023
Characterization of volatile flavor compounds from fish maw soaked in five different seasonings
Xiaoqing Miao, Shuang Li, Shan Shang, et al.
Analytical Chemistry
|
March 20, 2026
Protein Melting Biosensors for Label-Free and Self-Reporting of Iron-Binding Proteins and Iron Ion
Na-Na Sun, Qin-Feng Xu, Yu-Jie Wei, et al.
Food Chemistry
|
June 4, 2026
Characterization and intrinsic correlations of xylose-cysteine Maillard reaction products across different reaction processes: Insights into reaction degree, functional group variations, antioxidant potential and aroma formation
Hongli Wang, Songyi Lin, Kaiyang Jia, et al.
Page
of 139
Search research articles
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Showing results (311-320 of 1,381) with videos related to
Sort By:
Page
of 139
Journal of Agricultural and Food Chemistry
|
February 19, 2025
Fucoidan-Mediated Covalent Modification Induces Oral Tolerance to Shrimp by Generating Tolerogenic Peptides and Reducing Antigen Responsiveness
Qiaozhen Liu, Songyi Lin, Kexin Liu, et al.
The Journal of Orthopaedic and Sports Physical Therapy
|
November 27, 2024
Racial Disparities in Outpatient Physical Therapy Use After Hip Fracture: A Retrospective Cohort Study
Roy Film, Julie Fritz, Tiffany Adams, et al.
Food Research International (Ottawa, Ont.)
|
June 30, 2024
Characterization and in vitro calcium release of the novel calcium-loaded complexes using Antarctic krill protein and pectin: Effect of different blending sequences
Lei Chen, Songyi Lin, Xueqing He, et al.
Comprehensive Reviews in Food Science and Food Safety
|
June 12, 2024
Microbiological and chemical hazards in cultured meat and methods for their detection
Tahirou Sogore, Meimei Guo, Na Sun, et al.
Food Chemistry
|
November 24, 2023
Exploration of digestion-resistant immunodominant epitopes in shrimp (Penaeus vannamei) allergens
Yao Liu, Songyi Lin, Kexin Liu, et al.
BMC Cardiovascular Disorders
|
January 23, 2024
The prognostic value of dynamic changes in SII for the patients with STEMI undergoing PPCI
Ailin Liu, Na Sun, Feiyu Gao, et al.
Journal of Agricultural and Food Chemistry
|
October 28, 2023
Digestion-Resistant Linear Epitopes as Dominant Contributors to Strong Allergenicity of Tropomyosin in Antarctic Krill (<i>Euphausia superba</i>)
Shan Wang, Songyi Lin, Kexin Liu, et al.
Food Chemistry: X
|
October 2, 2023
Characterization of volatile flavor compounds from fish maw soaked in five different seasonings
Xiaoqing Miao, Shuang Li, Shan Shang, et al.
Analytical Chemistry
|
March 20, 2026
Protein Melting Biosensors for Label-Free and Self-Reporting of Iron-Binding Proteins and Iron Ion
Na-Na Sun, Qin-Feng Xu, Yu-Jie Wei, et al.
Food Chemistry
|
June 4, 2026
Characterization and intrinsic correlations of xylose-cysteine Maillard reaction products across different reaction processes: Insights into reaction degree, functional group variations, antioxidant potential and aroma formation
Hongli Wang, Songyi Lin, Kaiyang Jia, et al.
Page
of 139