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The Journal of Vascular Access
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May 8, 2026
Ultrasound-guided dynamic needle tip positioning versus conventional palpation for improving the success rate of radial artery catheterization: A randomized controlled trial
Baoying Feng, Xiayu Zou, Jieqiang Du, et al.
Frontiers in Nutrition
|
November 29, 2024
Obstacles, research progress, and prospects of oral delivery of bioactive peptides: a comprehensive review
Xinyu Wang, Zeyao Yang, Wangang Zhang, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage
Yulong Luo, Yongzhao Bi, Rui Du, et al.
Analytical Methods : Advancing Methods and Applications
|
March 1, 2023
Electrochemical detection of enrofloxacin in meat using bimetallic organic framework-derived NiCo<sub>2</sub>O<sub>4</sub>@NiO
Zijun Niu, Songlei Wang, RuiMing Luo, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2023
Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting
Yongrui Wang, Heyu Zhang, KenKen Li, et al.
Journal of Separation Science
|
January 27, 2015
Preparation of 17β-estradiol-imprinted material by surface-initiated atom transfer radical polymerization and its application
Yanru Gong, Yuling Niu, Xiaohan Gong, et al.
Food Chemistry
|
March 6, 2026
Analysis of quality deterioration of buckwheat hele noodles during freezing storage: oxidation of lipids and proteins
Ting Yu, Yalei Li, Ruiming Luo, et al.
Food Chemistry
|
December 23, 2025
Monitoring of protein oxidation, fat oxidation and flavor of Tan sheep during postmortem aging: formation and relationship
Lingping Zhang, Shenghua Hei, Xueqin Mu, et al.
Food Chemistry
|
November 8, 2022
A new sensor for the rapid electrochemical detection of ractopamine in meats with high sensitivity
Kenken Li, Jiarui Cui, Qi Yang, et al.
Food Research International (Ottawa, Ont.)
|
August 8, 2022
Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi
Shuang Bai, Liqin You, Chen Ji, et al.
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of 3
Search research articles
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Showing results (11-20 of 25) with videos related to
Sort By:
Page
of 3
The Journal of Vascular Access
|
May 8, 2026
Ultrasound-guided dynamic needle tip positioning versus conventional palpation for improving the success rate of radial artery catheterization: A randomized controlled trial
Baoying Feng, Xiayu Zou, Jieqiang Du, et al.
Frontiers in Nutrition
|
November 29, 2024
Obstacles, research progress, and prospects of oral delivery of bioactive peptides: a comprehensive review
Xinyu Wang, Zeyao Yang, Wangang Zhang, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage
Yulong Luo, Yongzhao Bi, Rui Du, et al.
Analytical Methods : Advancing Methods and Applications
|
March 1, 2023
Electrochemical detection of enrofloxacin in meat using bimetallic organic framework-derived NiCo<sub>2</sub>O<sub>4</sub>@NiO
Zijun Niu, Songlei Wang, RuiMing Luo, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2023
Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting
Yongrui Wang, Heyu Zhang, KenKen Li, et al.
Journal of Separation Science
|
January 27, 2015
Preparation of 17β-estradiol-imprinted material by surface-initiated atom transfer radical polymerization and its application
Yanru Gong, Yuling Niu, Xiaohan Gong, et al.
Food Chemistry
|
March 6, 2026
Analysis of quality deterioration of buckwheat hele noodles during freezing storage: oxidation of lipids and proteins
Ting Yu, Yalei Li, Ruiming Luo, et al.
Food Chemistry
|
December 23, 2025
Monitoring of protein oxidation, fat oxidation and flavor of Tan sheep during postmortem aging: formation and relationship
Lingping Zhang, Shenghua Hei, Xueqin Mu, et al.
Food Chemistry
|
November 8, 2022
A new sensor for the rapid electrochemical detection of ractopamine in meats with high sensitivity
Kenken Li, Jiarui Cui, Qi Yang, et al.
Food Research International (Ottawa, Ont.)
|
August 8, 2022
Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi
Shuang Bai, Liqin You, Chen Ji, et al.
Page
of 3