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International Journal of Biological Macromolecules
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September 11, 2024
Preparation and characterization of kelp polysaccharide and its research on anti-influenza a virus activity
Tianxiang Pi, Lishan Sun, Wei Li, et al.
Nature Medicine
|
May 9, 2018
AI for medical imaging goes deep
Daniel S W Ting, Yong Liu, Philippe Burlina, et al.
Medical Image Analysis
|
June 26, 2026
Annotation-efficient medical image segmentation via cross-latent graphs and vector-quantized memory
Yanyu Xu, Menghan Zhou, Xinxing Xu, et al.
IEEE Transactions on Pattern Analysis and Machine Intelligence
|
May 26, 2025
Text to Image for Multi-Label Image Recognition With Joint Prompt-Adapter Learning
Chun-Mei Feng, Kai Yu, Xinxing Xu, et al.
Food Chemistry
|
September 6, 2024
Hypoglycemic peptide preparation from Bacillus subtilis fermented with Pyropia: Identification, molecular docking, and in vivo confirmation
Guixin Han, Yuxian Xu, Jiayu Li, et al.
International Journal of Biological Macromolecules
|
January 15, 2025
Crucial role of low molecular weight chondroitin sulfate from hybrid sturgeon cartilage in osteoarthritis improvement: Focusing on apoptosis, systemic inflammation, and intestinal flora
Yinghuan Jing, Kangyu Wang, Tianxiang Pi, et al.
Food Chemistry
|
January 13, 2022
Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)
Xinxing Xu, Shixue Lu, Xuefei Li, et al.
Food Research International (Ottawa, Ont.)
|
July 2, 2025
A systematic investigation of the antibacterial mechanism of Zanthoxylum bungeanum Maxim residue composite fermentation products on Salmonella pullorum: From single cell to colony community
Jingqi Shen, Weijia Zhang, Qianqian Yu, et al.
Food Chemistry: X
|
January 10, 2023
Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat
Siyu Qian, Kang Liu, Jinlin Wang, et al.
International Journal of Biological Macromolecules
|
April 24, 2022
Preparation and characterization of chondroitin sulfate from large hybrid sturgeon cartilage by hot-pressure and its effects on acceleration of wound healing
Kangyu Wang, Kang Liu, Fengchao Zha, et al.
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of 11
Search research articles
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Showing results (41-50 of 101) with videos related to
Sort By:
Page
of 11
International Journal of Biological Macromolecules
|
September 11, 2024
Preparation and characterization of kelp polysaccharide and its research on anti-influenza a virus activity
Tianxiang Pi, Lishan Sun, Wei Li, et al.
Nature Medicine
|
May 9, 2018
AI for medical imaging goes deep
Daniel S W Ting, Yong Liu, Philippe Burlina, et al.
Medical Image Analysis
|
June 26, 2026
Annotation-efficient medical image segmentation via cross-latent graphs and vector-quantized memory
Yanyu Xu, Menghan Zhou, Xinxing Xu, et al.
IEEE Transactions on Pattern Analysis and Machine Intelligence
|
May 26, 2025
Text to Image for Multi-Label Image Recognition With Joint Prompt-Adapter Learning
Chun-Mei Feng, Kai Yu, Xinxing Xu, et al.
Food Chemistry
|
September 6, 2024
Hypoglycemic peptide preparation from Bacillus subtilis fermented with Pyropia: Identification, molecular docking, and in vivo confirmation
Guixin Han, Yuxian Xu, Jiayu Li, et al.
International Journal of Biological Macromolecules
|
January 15, 2025
Crucial role of low molecular weight chondroitin sulfate from hybrid sturgeon cartilage in osteoarthritis improvement: Focusing on apoptosis, systemic inflammation, and intestinal flora
Yinghuan Jing, Kangyu Wang, Tianxiang Pi, et al.
Food Chemistry
|
January 13, 2022
Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)
Xinxing Xu, Shixue Lu, Xuefei Li, et al.
Food Research International (Ottawa, Ont.)
|
July 2, 2025
A systematic investigation of the antibacterial mechanism of Zanthoxylum bungeanum Maxim residue composite fermentation products on Salmonella pullorum: From single cell to colony community
Jingqi Shen, Weijia Zhang, Qianqian Yu, et al.
Food Chemistry: X
|
January 10, 2023
Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat
Siyu Qian, Kang Liu, Jinlin Wang, et al.
International Journal of Biological Macromolecules
|
April 24, 2022
Preparation and characterization of chondroitin sulfate from large hybrid sturgeon cartilage by hot-pressure and its effects on acceleration of wound healing
Kangyu Wang, Kang Liu, Fengchao Zha, et al.
Page
of 11