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Carbohydrate Polymers|October 21, 2017
Molecular size is important for the safety and selective inhibition of intrinsic factor Xase for fucosylated chondroitin sulfateLufeng Yan, Junhui Li, Danli Wang, et al.
Journal of Food Science|January 23, 2018
Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd-Acp) for Eshcerichia Coli Inactivation in Apple JuiceXinyu Liao, Jiao Li, Aliyu Idris Muhammad, et al.
Antimicrobial Resistance and Infection Control|December 14, 2023
Long-term exposure to food-grade disinfectants causes cross-resistance to antibiotics in Salmonella enterica serovar Typhimurium strains with different antibiograms and sequence typesRicardo A Wu-Chen, Jinsong Feng, Mohamed Elhadidy, et al.
Microbial Pathogenesis|May 22, 2019
Stress tolerance of Staphylococcus aureus with different antibiotic resistance profilesYanna Ma, Guang Lan, Charlie Li, et al.
Food Chemistry|October 31, 2018
Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallateWeijun Chen, Wenjun Wang, Xiaobin Ma, et al.
Angewandte Chemie (International Ed. in English)|January 11, 2022
Highly Efficient Conversion of Propargylic Alcohols and Propargylic Amines with CO<sub>2</sub> Activated by Noble-Metal-Free Catalyst Cu<sub>2</sub> O@ZIF-8Ai-Ling Gu, Ya-Xin Zhang, Zhi-Lei Wu, et al.
Food Research International (Ottawa, Ont.)|March 9, 2025
Inducible adhesion and biofilm formation in Salmonella linked to adaptive fatty acid metabolismRunrun Zhang, Tian Yang, Ziqi Liu, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Recovery of High Value-Added Nutrients from Fruit and Vegetable Industrial WastewaterHonglin Chen, Hua Zhang, Jinhu Tian, et al.
The Science of the Total Environment|September 26, 2018
Combating Staphylococcus aureus and its methicillin resistance gene (mecA) with cold plasmaXinyu Liao, P J Cullen, Donghong Liu, et al.
Journal of Agricultural and Food Chemistry|July 2, 2025
Biocompatibility, Physicochemical Properties, and Allergenicity Evaluation of Fish Gelatin Hydrogels as Cell-Cultured Meat Scaffold MaterialShuya Wang, Mengqing Shi, Ya Li, et al.
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