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Food Research International (Ottawa, Ont.)
|
December 3, 2022
Lipidomic analysis and triglyceride profiles of fish oil: Preparation through silica gel column and enzymatic treatment
Rongzhen Song, Xichang Wang, Shanggui Deng, et al.
Current Pharmaceutical Design
|
November 1, 2018
Crystallization for Pharmaceutical and Food Science
Hongxun Hao, Qiuxiang Yin, Jian Zhong, et al.
Foods (Basel, Switzerland)
|
July 29, 2025
Nutritional Value of Female <i>Eriocheir sinensis</i> from Three Different Habitats in the Lower Reach of the Yangtze River with a Special Emphasis on Lipid Quality
Lizhi Yu, Xueqian Guo, Mingyu Yin, et al.
Food Science & Nutrition
|
September 5, 2020
Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot-air drying
Jiaying Qin, Zhihe Wang, Xichang Wang, et al.
Food Science & Nutrition
|
May 15, 2020
Quality evaluation of living and postmortem Chinese mitten crabs (<i>Eriocheir sinensis</i>)
Yahui Wang, Yaozhou Zhu, Wenzheng Shi, et al.
Foods (Basel, Switzerland)
|
August 7, 2021
Comparison of Egg Yolk and Soybean Phospholipids on Hepatic Fatty Acid Profile and Liver Protection in Rats Fed a High-Fructose Diet
Mingyu Yin, Ryosuke Matsuoka, Yinci Xi, et al.
Meat Science
|
August 30, 2011
Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine
Danfeng Wang, Xichang Wang, Taiang Liu, et al.
Frontiers in Endocrinology
|
March 13, 2024
The relationship between thyroid peroxidase antibody and differentiated thyroid cancer: a systematic review and meta-analysis
Haonan Zhang, Lijun Tian, Xichang Wang, et al.
Food Science & Nutrition
|
January 21, 2021
Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques
Yu Zhou, Shunsheng Chen, Xichang Wang, et al.
Journal of Food Biochemistry
|
July 7, 2020
Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus)
Ludan Tu, Xugan Wu, Xichang Wang, et al.
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of 20
Search research articles
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Showing results (11-20 of 194) with videos related to
Sort By:
Page
of 20
Food Research International (Ottawa, Ont.)
|
December 3, 2022
Lipidomic analysis and triglyceride profiles of fish oil: Preparation through silica gel column and enzymatic treatment
Rongzhen Song, Xichang Wang, Shanggui Deng, et al.
Current Pharmaceutical Design
|
November 1, 2018
Crystallization for Pharmaceutical and Food Science
Hongxun Hao, Qiuxiang Yin, Jian Zhong, et al.
Foods (Basel, Switzerland)
|
July 29, 2025
Nutritional Value of Female <i>Eriocheir sinensis</i> from Three Different Habitats in the Lower Reach of the Yangtze River with a Special Emphasis on Lipid Quality
Lizhi Yu, Xueqian Guo, Mingyu Yin, et al.
Food Science & Nutrition
|
September 5, 2020
Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot-air drying
Jiaying Qin, Zhihe Wang, Xichang Wang, et al.
Food Science & Nutrition
|
May 15, 2020
Quality evaluation of living and postmortem Chinese mitten crabs (<i>Eriocheir sinensis</i>)
Yahui Wang, Yaozhou Zhu, Wenzheng Shi, et al.
Foods (Basel, Switzerland)
|
August 7, 2021
Comparison of Egg Yolk and Soybean Phospholipids on Hepatic Fatty Acid Profile and Liver Protection in Rats Fed a High-Fructose Diet
Mingyu Yin, Ryosuke Matsuoka, Yinci Xi, et al.
Meat Science
|
August 30, 2011
Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine
Danfeng Wang, Xichang Wang, Taiang Liu, et al.
Frontiers in Endocrinology
|
March 13, 2024
The relationship between thyroid peroxidase antibody and differentiated thyroid cancer: a systematic review and meta-analysis
Haonan Zhang, Lijun Tian, Xichang Wang, et al.
Food Science & Nutrition
|
January 21, 2021
Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques
Yu Zhou, Shunsheng Chen, Xichang Wang, et al.
Journal of Food Biochemistry
|
July 7, 2020
Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus)
Ludan Tu, Xugan Wu, Xichang Wang, et al.
Page
of 20