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Journal of the Science of Food and Agriculture|October 24, 2021
Digestive properties of half-fin anchovy hydrolysates/glucose Maillard reaction products and modulation effects on intestinal microbiotaRu Song, Min Shi, Luo Gu
Nanomaterials (Basel, Switzerland)|April 12, 2022
Rapid Determination of Vitamin D3 in Aquatic Products by Polypyrrole-Coated Magnetic Nanoparticles Extraction Coupled with High-Performance Liquid Chromatography DetectionXinyan Liu, Ru Song, Rongbian Wei
International Journal of Molecular Sciences|February 11, 2023
Different Regulatory Effects of Heated Products and Maillard Reaction Products of Half-Fin Anchovy Hydrolysates on Intestinal Antioxidant Defense in Healthy AnimalsMin Shi, Ru Song, Luo Gu
Journal of Environmental Sciences (China)|October 18, 2003
Hydrological eco-service of rubber plantations in Hainan Island and its effect on local economic developmentJu-Sheng Jiang, Ru-Song Wang
Marine Drugs|January 13, 2019
Novel Antibacterial Peptides Isolated from the Maillard Reaction Products of Half-Fin Anchovy (Setipinna taty) Hydrolysates/Glucose and Their Mode of Action in Escherichia coliJiaxing Wang, Rongbian Wei, Ru Song
Biomolecules|June 20, 2019
Extraction of Cathepsin D-Like Protease from Neon Flying Squid (Ommastrephes bartramii) Viscera and Application in Antioxidant Hydrolysate ProductionKaiqiang Zhang, Rongbian Wei, Ru Song
Molecules (Basel, Switzerland)|June 23, 2016
Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard ReactionRu Song, Peiyu Yang, Rongbian Wei, et al.
Ying Yong Sheng Tai Xue Bao = the Journal of Applied Ecology|November 3, 2007
[Niche assessment of China provincial social-economic-natural complex ecosystems in 2003]Liang Chen, Ru-Song Wang, Zhi-Li Wang
Bioorganic & Medicinal Chemistry Letters|May 8, 2021
Synthesis and anti-proliferation activity of mogrol derivatives bearing quinoline and triazole moietiesJing-Ru Song, Na Li, Dian-Peng Li
Food & Function|January 5, 2018
In vitro membrane damage induced by half-fin anchovy hydrolysates/glucose Maillard reaction products and the effects on oxidative status in vivoRu Song, Qingqing Shi, Peiyu Yang, et al.
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