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Food Chemistry|October 17, 2015
In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barleyYingbin Shen, Hui Zhang, Liling Cheng, et al.Food Chemistry|March 19, 2016
Effects of extrusion conditions on the extrusion responses and the quality of brown rice pastaLi Wang, Wei Duan, Sumei Zhou, et al.Critical Reviews in Food Science and Nutrition|September 12, 2022
Food-derived dipeptidyl peptidase IV inhibitory peptides: Production, identification, structure-activity relationship, and their potential role in glycemic regulationMingkai Zhang, Ling Zhu, Gangcheng Wu, et al.Food Chemistry|January 12, 2015
Extraction, purification and identification of antifreeze proteins from cold acclimated malting barley (Hordeum vulgare L.)Xiangli Ding, Hui Zhang, Haiying Chen, et al.Food Chemistry|October 23, 2020
Effect of structure evolution of starch in rice on the textural formation of cooked riceLing Zhu, Hui Zhang, Gangcheng Wu, et al.Journal of Agricultural and Food Chemistry|August 11, 2022
Rapid Screening of Novel Dipeptidyl Peptidase-4 Inhibitory Peptides from Pea (<i>Pisum sativum L.</i>) Protein Using Peptidomics and Molecular DockingMingkai Zhang, Ling Zhu, Gangcheng Wu, et al.Critical Reviews in Food Science and Nutrition|October 6, 2023
The impacts and mechanisms of dietary proteins on glucose homeostasis and food intake: a pivotal role of gut hormonesMingkai Zhang, Ling Zhu, Gangcheng Wu, et al.International Journal of Molecular Sciences|February 26, 2025
Exploring Potential Medications for Alzheimer's Disease with Psychosis by Integrating Drug Target Information into Deep Learning Models: A Data-Driven ApproachOshin Miranda, Chen Jiang, Xiguang Qi, et al.Pharmaceuticals (Basel, Switzerland)|July 29, 2023
Unveiling the Enigma: Exploring Risk Factors and Mechanisms for Psychotic Symptoms in Alzheimer's Disease through Electronic Medical Records with Deep Learning ModelsPeihao Fan, Oshin Miranda, Xiguang Qi, et al.Journal of Texture Studies|January 20, 2020
Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurantPeiyan Li, Gangcheng Wu, Dan Yang, et al.Pageof 9