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Food Chemistry: X|June 17, 2026
Enhancement of "Laohan" melon wine quality via co-fermentation with <i>Saccharomyces cerevisiae</i> and lactic acid bacteriaYue Hu, Yun Xie, Yiwen Chen, et al.
Food Chemistry: X|December 2, 2024
Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of Cabernet Sauvignon wineYun Xie, Jianqiao Jiang, Miao Cui, et al.
Food Chemistry: X|June 14, 2024
Effects of cofermentation of <i>Saccharomyces cerevisiae</i> and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wineJianqiao Jiang, Ruonan Yin, Yun Xie, et al.
Bioorganic & Medicinal Chemistry|October 2, 2012
Synthesis and biological evaluation of a series of podophyllotoxins derivatives as a class of potent antitubulin agentsYingqian Liu, Dongfeng Wei, Yonglong Zhao, et al.
Materials (Basel, Switzerland)|March 13, 2024
A Study on the Nanostructural Evolution of Bi/C Anode Materials during Their First Charge/Discharge ProcessesMengyuan Zhao, Weidong Cheng, Xin Wang, et al.
Materials (Basel, Switzerland)|February 26, 2025
Research Progresses on Nano-Structured Silicon-Based Materials as Anode for Lithium-Ion BatteriesXiang Chen, Weidong Cheng, Huanyan Liu, et al.
Pharmacological Research|April 4, 2020
Network topology and machine learning analyses reveal microstructural white matter changes underlying Chinese medicine Dengzhan Shengmai treatment on patients with vascular cognitive impairmentHui Lu, Junying Zhang, Ying Liang, et al.
Frontiers in Plant Science|October 11, 2016
Genetic Analysis in Maize Foundation Parents with Mapping Population and Testcross Population: Ye478 Carried More Favorable Alleles and Using QTL Information Could Improve Foundation ParentsYinghong Liu, Xianbin Hou, Qianlin Xiao, et al.
Critical Reviews in Food Science and Nutrition|November 22, 2025
A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trendsYiwen Chen, Yue Hu, Yun Xie, et al.
Journal of the Science of Food and Agriculture|May 2, 2023
Impact of de-branched starch molecules and fatty acid complexes on the attenuation of ageing-induced cognitive impairmentXuan Yao, Anqi Wang, Bo Gao, et al.
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