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Shaoling Yang

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Food Research International (Ottawa, Ont.)|December 6, 2021

Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stagesQian Chen, Yueqi Wang, Yanyan Wu, et al.

Gels (Basel, Switzerland)|March 24, 2022

Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional MethodsBo Qi, Shaoling Yang, Yongqiang Zhao, et al.

The International Journal of Lower Extremity Wounds|March 12, 2015

Changes in Bacterial Profiles and Antibiotic Sensitivity Before and After Wound Bed Preparation for Diabetic Foot UlcersGuangyu Wang, Jinghua Tian, Lv-Yun Zhu, et al.

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Search research articles

Showing results (31-40 of 33) with videos related to

Sort By:

Pageof 4

You have reached the last page of results.This site can display upto 33 results.

Food Research International (Ottawa, Ont.)|December 6, 2021

Gels (Basel, Switzerland)|March 24, 2022

Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional MethodsBo Qi, Shaoling Yang, Yongqiang Zhao, et al.

The International Journal of Lower Extremity Wounds|March 12, 2015

Changes in Bacterial Profiles and Antibiotic Sensitivity Before and After Wound Bed Preparation for Diabetic Foot UlcersGuangyu Wang, Jinghua Tian, Lv-Yun Zhu, et al.

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