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Foods (Basel, Switzerland)
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June 13, 2025
A Multifunctional Double-Network Hydrogel Based on Bullfrog Skin Collagen: High-Value Utilization of Aquaculture By-Products
Chunyu Song, Xiaoshan Zheng, Ying Lu
Food Research International (Ottawa, Ont.)
|
February 7, 2026
Beneficial effect of animal skin-derived bioactive peptides on type 2 diabetes mellitus: A review on preparation, structure-activity relationship, and blood glucose regulation mechanism
Xiaoshan Zheng, Yongxiang Guo, Dingyan Sun, et al.
The Science of the Total Environment
|
January 25, 2024
Wavelength-dependent direct and indirect photochemical transformations of organic pollutants
Chong Zhou, Binbin Wu, Xiaoshan Zheng, et al.
Foods (Basel, Switzerland)
|
June 26, 2026
High-Value Utilization of Coconut Kernel Fiber By-Products: The Insulin-Sensitizing Effect of Novel α-Glucosidase-Inhibiting Peptides Derived from Coconut Kernel Fiber on T2DM Mice
Dingyan Sun, Xiaoshan Zheng, Mingliang Zhang, et al.
Water Research
|
December 10, 2022
Assessing the quantum yield spectrum of photochemically produced reactive intermediates from black carbon of various sources and properties
Yanling Wang, Binbin Wu, Xiaoshan Zheng, et al.
Environmental Science & Technology
|
January 21, 2026
Natural Organic Matter Association Modulates Pyrite Surface Electron Transfer Kinetics and Path for Reactive Oxygen Species Generation
Mengxi Tan, Chen Hong, Xiaoshan Zheng, et al.
Small (Weinheim an Der Bergstrasse, Germany)
|
April 16, 2015
Raman Imaging from Microscopy to Nanoscopy, and to Macroscopy
Xiaoshan Zheng, Cheng Zong, Mengxi Xu, et al.
Organic & Biomolecular Chemistry
|
December 23, 2024
Catalyst-free coupling of peroxypyrroloindolenines with amines to afford stable peroxyindolenines
Xiaoshan Zheng, Menghan Wang, Xianbin Sun, et al.
Foods (Basel, Switzerland)
|
July 11, 2023
The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS
Zewei Zhang, Hongwu Ji, Di Zhang, et al.
Food Chemistry
|
November 19, 2024
Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp
Xiaoshan Zheng, Hongwu Ji, Shucheng Liu, et al.
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Search research articles
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Showing results (1-10 of 62) with videos related to
Sort By:
Page
of 7
Foods (Basel, Switzerland)
|
June 13, 2025
A Multifunctional Double-Network Hydrogel Based on Bullfrog Skin Collagen: High-Value Utilization of Aquaculture By-Products
Chunyu Song, Xiaoshan Zheng, Ying Lu
Food Research International (Ottawa, Ont.)
|
February 7, 2026
Beneficial effect of animal skin-derived bioactive peptides on type 2 diabetes mellitus: A review on preparation, structure-activity relationship, and blood glucose regulation mechanism
Xiaoshan Zheng, Yongxiang Guo, Dingyan Sun, et al.
The Science of the Total Environment
|
January 25, 2024
Wavelength-dependent direct and indirect photochemical transformations of organic pollutants
Chong Zhou, Binbin Wu, Xiaoshan Zheng, et al.
Foods (Basel, Switzerland)
|
June 26, 2026
High-Value Utilization of Coconut Kernel Fiber By-Products: The Insulin-Sensitizing Effect of Novel α-Glucosidase-Inhibiting Peptides Derived from Coconut Kernel Fiber on T2DM Mice
Dingyan Sun, Xiaoshan Zheng, Mingliang Zhang, et al.
Water Research
|
December 10, 2022
Assessing the quantum yield spectrum of photochemically produced reactive intermediates from black carbon of various sources and properties
Yanling Wang, Binbin Wu, Xiaoshan Zheng, et al.
Environmental Science & Technology
|
January 21, 2026
Natural Organic Matter Association Modulates Pyrite Surface Electron Transfer Kinetics and Path for Reactive Oxygen Species Generation
Mengxi Tan, Chen Hong, Xiaoshan Zheng, et al.
Small (Weinheim an Der Bergstrasse, Germany)
|
April 16, 2015
Raman Imaging from Microscopy to Nanoscopy, and to Macroscopy
Xiaoshan Zheng, Cheng Zong, Mengxi Xu, et al.
Organic & Biomolecular Chemistry
|
December 23, 2024
Catalyst-free coupling of peroxypyrroloindolenines with amines to afford stable peroxyindolenines
Xiaoshan Zheng, Menghan Wang, Xianbin Sun, et al.
Foods (Basel, Switzerland)
|
July 11, 2023
The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS
Zewei Zhang, Hongwu Ji, Di Zhang, et al.
Food Chemistry
|
November 19, 2024
Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp
Xiaoshan Zheng, Hongwu Ji, Shucheng Liu, et al.
Page
of 7