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Journal of Huazhong University of Science and Technology. Medical Sciences = Hua Zhong Ke Ji Da Xue Xue Bao. Yi Xue Ying De Wen Ban = Huazhong Keji Daxue Xuebao. Yixue Yingdewen Ban|August 14, 2012
Clinical outcomes of Ex Vivo liver resection and liver autotransplantation for hepatic alveolar echinococcosisHai Wang, Qiaoyu Liu, Zhaoming Wang, et al.Hearing Research|August 29, 2025
The role of head movement in sound localization compensation in individuals with single-sided deafnessYaohan Chen, Min Zhu, Qiaoyu Liu, et al.Journal of Biomedical Research|April 5, 2013
Bromocriptine enhances the uptake of (99m)Tc-MIBI in patients with hepatocellular carcinomaXiangting Chai, Qiaoyu Liu, Wenyu Shao, et al.Food Research International (Ottawa, Ont.)|October 7, 2023
The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processingQiaoyu Liu, Menglin Lei, Jianjun Lin, et al.Foods (Basel, Switzerland)|July 14, 2023
Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (<i>Scomberomorus niphonius</i>) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid OxidationQiaoyu Liu, Menglin Lei, Wenhong Zhao, et al.Food Chemistry|April 22, 2023
Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breastXiaoxia Huang, Yun You, Qiaoyu Liu, et al.International Journal of Pharmaceutics|June 9, 2019
Synergetic effect of nucleation and crystal growth inhibitor on in vitro-in vivo performance of supersaturable lacidipine solid dispersionJian Guan, Xu Huan, Qiaoyu Liu, et al.International Journal of Biological Macromolecules|October 1, 2025
Chlorogenic acid-Myofibrillar protein interactions: Mechanism and impact on pickering emulsionZehui Zhang, Sili Xiao, Yaowen Hu, et al.Journal of Food Science|July 10, 2025
Conformation Changes and Flavor Binding Capacity of Myofibrillar Proteins Upon Different Amounts of Sugar Additions: Relating to the Processing of Cantonese SausageXiayu Zhong, Shihong Cai, Limei Yu, et al.Food Chemistry|October 24, 2020
Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanismsSiliang Wu, Juan Yang, Hao Dong, et al.Pageof 7