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Journal of Agricultural and Food Chemistry|May 18, 2023
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt ReductionXue Xia, Shiqing Song, Tong Zhou, et al.Food & Function|February 6, 2024
Exploring novel Kokumi peptides in Agaricus bisporus: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysisTao Feng, Chenwei Ma, Sha Chen, et al.International Journal of Obesity (2005)|January 24, 2025
Association of novel metabolic status with asymptomatic intracranial arterial stenosis: A cross-sectional studyLiying Guo, Yongli Pan, Yumeng Yang, et al.Psychophysiology|June 28, 2021
Goal setting and attaining: Neural correlates of positive coping style and hopeGuangcan Xiang, Qingqing Li, Mingyue Xiao, et al.International Journal of Biological Macromolecules|June 20, 2020
Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcuminTao Feng, Zhongshan Hu, Ke Wang, et al.Journal of Stroke and Cerebrovascular Diseases : the Official Journal of National Stroke Association|March 5, 2025
Association of lipid accumulation products, or cardiometabolic index with asymptomatic intracranial arterial stenosis: A population-based study in Shandong, ChinaXianglong Kong, Qiao Wang, Hailing Wang, et al.Food Research International (Ottawa, Ont.)|June 30, 2024
Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour typeShiqing Song, Danning Jin, Yaling Huang, et al.Journal of Food Science|October 6, 2023
Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysisTao Feng, Weitong Cai, Da Chen, et al.Journal of Agricultural and Food Chemistry|December 7, 2023
Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness PerceptionYanqun Zhang, Yishun Yao, Tong Zhou, et al.Journal of Chromatography. A|November 9, 2010
Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regressionShiqing Song, Xiaoming Zhang, Khizar Hayat, et al.Pageof 10