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Food Research International (Ottawa, Ont.)|May 10, 2024
The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starchMengzi Nie, Jiaxin Li, Ran Lin, et al.Food Research International (Ottawa, Ont.)|January 15, 2024
Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganismsYan Li, Aixia Wang, Bin Dang, et al.Journal of Mass Spectrometry : JMS|October 21, 2017
Development of an isotopic stream index connecting physiographic characteristics of montane catchmentsTsung-Ren Peng, Lun-Tao Tong, Tsang-Sen Liu, et al.International Journal of Biological Macromolecules|January 27, 2024
Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley branJiaxin Li, Huihan Xi, Aixia Wang, et al.Journal of the Science of Food and Agriculture|August 31, 2023
Dietary supplementation of ark clams protects gut health and modifies gut microbiota in d-galactose-induced aging ratsTao Tong, Jingya Guo, Ying Wu, et al.Critical Reviews in Food Science and Nutrition|March 4, 2022
Understanding the mechanism underlying the anti-diabetic effect of dietary component: a focus on gut microbiotaYuhan Zhao, Mengjie Li, Yanan Wang, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|August 29, 2020
Dietary Proteins Alter Fermentation Characteristics of Human Gut Microbiota In VitroTianzhen Xiao, Tingting Liang, Dong-Hui Geng, et al.Plants (Basel, Switzerland)|October 29, 2025
Molecular Evolution of Plant SULTR Proteins and Expression Analysis of HvSULTR Under Heat Stress in BarleyChunmeng Zhu, Xuan Chen, Li Hao, et al.Food Research International (Ottawa, Ont.)|December 6, 2021
Volatile compounds, bacteria compositions and physicochemical properties of 10 fresh fermented rice noodles from southern ChinaAi-Xia Wang, Cuiping Yi, Tianzhen Xiao, et al.Food Science and Biotechnology|July 12, 2021
Quality improvement effects of electrolyzed water on rice noodles prepared with semidry-milled rice floursRui Liu, Zhang-Long Yu, Yuan-Lin Sun, et al.Pageof 17