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Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology|January 24, 2025
[Construction and optimization of 1, 4-butanediamine biosensor based on transcriptional regulator PuuR]Junjie Liu, Minmin Jiang, Tong Sun, et al.
Food Research International (Ottawa, Ont.)|May 19, 2024
Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawingZiwu Gao, Dequan Zhang, Ruiyun Wu, et al.
International Journal of Biological Macromolecules|September 13, 2023
Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniquesYumei Yu, Ahmed S M Saleh, Xiangxiang Sun, et al.
Foods (Basel, Switzerland)|November 27, 2021
The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its NoodlesQian Zhang, Jiangtao Yu, Kui Li, et al.
Journal of Thoracic Disease|January 14, 2014
Combined laparoscopic-thoracoscopic esophagectomy and intrathoracic esophagogastric anastomsisMeiqing Xu, Changqing Liu, Mingfa Guo, et al.
Experimental and Therapeutic Medicine|November 25, 2020
Identification of key genes in osteoarthritis using bioinformatics, principal component analysis and meta-analysisXiangxiang Sun, Honghao Duan, Lin Xiao, et al.
Foods (Basel, Switzerland)|February 26, 2025
Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried ChickenKumayl Hassan Akhtar, Ziwu Gao, Zeyu Zhang, et al.
Food Chemistry|April 28, 2024
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compoundsXiangxiang Sun, Yumei Yu, Ahmed S M Saleh, et al.
Food Chemistry|March 31, 2024
Insights into flavor formation of braised chicken: Based on E-nose, GC-MS, GC-IMS, and UPLC-Q-Exactive-MS/MSXiangxiang Sun, Yumei Yu, Zhenyu Wang, et al.
Foods (Basel, Switzerland)|January 11, 2022
Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of LuteinYifan Lu, Bo Zhang, Huishan Shen, et al.
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