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Foods (Basel, Switzerland)|March 25, 2022
Comparison of Flavonoid O-Glycoside, C-Glycoside and Their Aglycones on Antioxidant Capacity and Metabolism during In Vitro Digestion and In VivoLiangqin Xie, Zeyuan Deng, Jie Zhang, et al.Advanced Science (Weinheim, Baden-Wurttemberg, Germany)|June 18, 2023
Bio-Inspired Highly Brilliant Structural Colors and Derived Photonic Superstructures for Information Encryption and Fluorescence EnhancementXiaoru Liu, Junfu Liu, Boru Wei, et al.Molecular Nutrition & Food Research|February 1, 2024
Protective Effect of Vitexin Against IL-17-Induced Vascular Endothelial Inflammation Through Keap1/Nrf2-Dependent Signaling PathwayTing Gan, Qian Xing, Nan Li, et al.Diseases of Aquatic Organisms|January 9, 2025
Development of colloidal gold immunochromatographic strip for rapid detection of cyvirus cyprinidallo 2Lupin Zhao, Jiaying Wang, Xiaoru Liu, et al.Food & Function|November 15, 2023
The digestion and absorption characteristics of human milk phospholipid analogs: a combination study between <i>in vitro</i> and <i>in vivo</i>Jiaxin Shen, Yanping Wu, Teng Wei, et al.Journal of Ethnopharmacology|November 4, 2019
Hemostatic action of lotus leaf charcoal is probably due to transformation of flavonol aglycons from flavonol glycosides in traditional Chinses medicineYuhuan Chen, Qiwen Chen, Xiaozhong Wang, et al.Journal of Environmental Science and Health. Part A, Toxic/Hazardous Substances & Environmental Engineering|October 10, 2012
Polyhalogenated aromatic hydrocarbons in surface sediments from Three Gorges ReservoirGaofeng Zhao, Kun Li, Huaidong Zhou, et al.Applied Biochemistry and Biotechnology|May 12, 2019
Fermented Soybean Dregs by Neurospora crassa: a Traditional Prebiotic FoodRuolin Zhou, Zhiqing Ren, Jun Ye, et al.Environment International|May 30, 2008
Occurrence and distribution of organochlorine pesticides - lindane, p,p'-DDT, and heptachlor epoxide - in surface water of ChinaJijun Gao, Linghua Liu, Xiaoru Liu, et al.Journal of Food Science and Technology|May 19, 2025
Effects of sulfur dioxide on the volatile composition and aroma of blueberry wineBo Liu, Menghan Zhao, Yangyi Ai, et al.Pageof 5