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Food Research International (Ottawa, Ont.)|March 4, 2023
Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processingJiao Yu, Yiren Zhang, Qiaojun Wang, et al.
Food Chemistry: X|February 22, 2024
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oilPan Gao, Bobo Sun, Zhe Chen, et al.
Journal of the Science of Food and Agriculture|April 3, 2022
Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogelsShiyi Li, Ling Zhu, Xiaojing Li, et al.
Journal of Colloid and Interface Science|December 4, 2016
Fluorescence and drug loading properties of ZnSe:Mn/ZnS-Paclitaxel/SiO<sub>2</sub> nanocapsules templated by F127 micellesTingting Zhao, Xin Liu, Yuebin Li, et al.
Research (Washington, D.C.)|May 30, 2024
4,4-Dimethylsterols Reduces Fat Accumulation via Inhibiting Fatty Acid Amide Hydrolase In Vitro and In VivoTao Zhang, Liangliang Xie, Yiwen Guo, et al.
Plos One|November 12, 2014
Growth hormone-regulated mRNAs and miRNAs in chicken hepatocytesXingguo Wang, Lei Yang, Huijuan Wang, et al.
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