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Food Chemistry: X|May 2, 2022
Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentationJing Li, Wenting Zhao, Xin Pan, et al.Food Chemistry|August 4, 2020
Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)Xinxing Xu, Bingbing Wu, Wenting Zhao, et al.Electrophoresis|May 14, 2026
A Five-Color Multiplex Droplet Digital PCR Assay With Support Vector Regression for Forensic Age PredictionJing Zhang, Chuantong Zhao, Li Jiang, et al.Foods (Basel, Switzerland)|February 11, 2023
The Disturbance of the Antioxidant System Results in Internal Blue Discoloration of Postharvest Cherry Radish (Raphanus sativus L. var. radculus pers) RootsXingyu Wang, Yu Liu, Wenting Zhao, et al.Journal of Hazardous Materials|April 7, 2023
Process and mechanism of enhanced HCl leaching of platinum group metals from waste three-way catalysts by Li2CO3 calcination pretreatmentShiqiang Sun, Chenxi Jin, Wenting Zhao, et al.Optics Letters|August 15, 2025
Persistent luminescence mechanism of Gd3+ in ScPO4Leipeng Li, Wenting Zhao, Furong Yang, et al.Journal of the Science of Food and Agriculture|April 7, 2025
Comprehensive characterization of the complexes of exopolysaccharides produced by Lactobacillus helveticus MB2-1 with polyphenolsZhiwen Ge, Dan Wang, Wenting Zhao, et al.Iscience|November 18, 2020
Comparative Study of Curvature Sensing Mediated by F-BAR and an Intrinsically Disordered Region of FBP17Maohan Su, Yinyin Zhuang, Xinwen Miao, et al.Nutrients|May 28, 2022
Protective Effects of Dietary Resveratrol against Chronic Low-Grade Inflammation Mediated through the Gut Microbiota in High-Fat Diet MicePan Wang, Yue Ma, Dan Wang, et al.Ecotoxicology and Environmental Safety|May 31, 2021
Sublethal effects of Isoclast™ Active (50% sulfoxaflor water dispersible granules) on larval and adult worker honey bees (Apis mellifera L.)Jiahuan Li, Liuwei Zhao, Suzhen Qi, et al.Pageof 34