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Food Research International (Ottawa, Ont.)|July 2, 2025
Improving soy sauce quality via co-fermentation with indigenous Tetragenococcus: Reducing biogenic amines and enhancing flavorShiyu Wu, Zhenxiao Sun, Jian Guo, et al.
Food Chemistry|December 28, 2024
Effect of oxidation on finely segmented products of snakehead: Digestibility and microstructureHongyu Jiang, Wang Li, Haonan Gong, et al.
Neuro-Degenerative Diseases|February 25, 2011
Prevention of motor neuron degeneration by novel iron chelators in SOD1(G93A) transgenic mice of amyotrophic lateral sclerosisQian Wang, Xiaojie Zhang, Sheng Chen, et al.
Critical Reviews in Food Science and Nutrition|March 9, 2023
Ergothioneine: new functional factor in fermented foodsKexin Xiong, Siyu Xue, Hui Guo, et al.
Journal of Experimental Botany|June 27, 2020
Chemical signal interactions of the bark beetle with fungal symbionts, and host/non-host treesJiaxing Fang, Man Liu, Sufang Zhang, et al.
Microscopy Research and Technique|July 20, 2019
Morphological analysis of sensilla on different organs in Pachyneuron aphidis, a hyperparasitoid of Myzus persicaeSifan Shen, Wei Wu, Zhen Zhang, et al.
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