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International Journal of Food Microbiology|October 12, 2010
Analysis of Escherichia coli cell damage induced by HPCD using microscopies and fluorescent stainingHongmei Liao, Fusheng Zhang, Xiaojun Liao, et al.
Nutrients|February 25, 2023
Protective Effects of Hydroxyphenyl Propionic Acids on Lipid Metabolism and Gut Microbiota in Mice Fed a High-Fat DietJingling Guo, Pan Wang, Yifan Cui, et al.
Journal of Food Science|March 11, 2015
Evaluation of protective effect of freeze-dried strawberry, grape, and blueberry powder on acrylamide toxicity in miceMengyao Zhao, Xin Liu, Yinghua Luo, et al.
Nature Communications|April 20, 2022
Honeybee gut Lactobacillus modulates host learning and memory behaviors via regulating tryptophan metabolismZijing Zhang, Xiaohuan Mu, Qina Cao, et al.
Bioresource Technology|April 27, 2010
Extraction of anthocyanins from red cabbage using high pressure CO2Zhenzhen Xu, Jihong Wu, Yan Zhang, et al.
Journal of Agricultural and Food Chemistry|June 16, 2009
Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juiceJiluan Chen, Jing Zhang, Zuoshan Feng, et al.
Food Chemistry|May 16, 2020
Role of glutathione on acrylamide inhibition: Transformation products and mechanismYuchen Zhu, Yinghua Luo, Guoyu Sun, et al.
Food & Function|July 21, 2015
The chemoprotection of a blueberry anthocyanin extract against the acrylamide-induced oxidative stress in mitochondria: unequivocal evidence in mice liverMengyao Zhao, Pengpu Wang, Yuchen Zhu, et al.
Diagnostics (Basel, Switzerland)|March 11, 2023
Deep Learning-Based Auto-Segmentation of Spinal Cord Internal Structure of Diffusion Tensor Imaging in Cervical Spondylotic MyelopathyNingbo Fei, Guangsheng Li, Xuxiang Wang, et al.
Food Research International (Ottawa, Ont.)|January 8, 2025
Polyphenols as reactive carbonyl substances regulators: A comprehensive review of thermal processing hazards mitigationNuo Chen, Xinrui Xu, Xin Yang, et al.
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