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RSC Advances|April 15, 2022
Two novel potent ACEI peptides isolated from Pinctada fucata meat hydrolysates using in silico analysis: identification, screening and inhibitory mechanismsJiao Li, Jilei Su, Min Chen, et al.International Journal of Biological Macromolecules|January 31, 2026
Gluten composition, modification, and applications in gluten-free food: A reviewLeqi Liu, Hao Yang, Qi Zhang, et al.Frontiers in Microbiology|December 15, 2023
A bibliometric analysis on discovering anti-quorum sensing agents against clinically relevant pathogens: current status, development, and future directionsBo Peng, Yanqun Li, Jiajia Yin, et al.Foods (Basel, Switzerland)|February 24, 2024
Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze-Thaw CyclesXianhui Chang, Hairong Liu, Kun Zhuang, et al.Ultrasonics Sonochemistry|November 2, 2023
Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanismXiangze Deng, Xianhui Chang, Lei Chen, et al.Food Chemistry|June 29, 2023
Retrogradation inhibition of wheat starch with wheat oligopeptidesLiuyu Wan, Xuedong Wang, Hongyan Liu, et al.Journal of Food Science|September 29, 2020
Effect of degree of milling on the cadmium in vitro bioaccessibility in cooked riceLanlan Peng, Jiwang Chen, Lu Chen, et al.Marine Drugs|July 25, 2022
Investigation on Metabolites in Structural Diversity from the Deep-Sea Sediment-Derived Bacterium Agrococcus sp. SCSIO 52902 and Their BiosynthesisWenping Ding, Yanqun Li, Xinpeng Tian, et al.Food Chemistry: X|January 29, 2025
Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensoryKun Zhuang, Zihan Zhang, Shuyou Shang, et al.Food Chemistry|December 10, 2025
Effects of galactomannan on the quality and component structure of hot-dry noodles during freeze-thaw cyclesLiuyu Wan, Yang Fu, Zhonghua Yuan, et al.Pageof 9