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Food Chemistry: X
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August 12, 2025
Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing
Guixin Han, Ke Li, Yong Xue, et al.
Nano Letters
|
May 30, 2026
Magnon-Mediated Orbital Torque Switching through an Antiferromagnetic Insulator
Hui Yang, Zehan Chen, Weikai Luo, et al.
Neural Networks : the Official Journal of the International Neural Network Society
|
August 29, 2024
A surrogate-assisted extended generative adversarial network for parameter optimization in free-form metasurface design
Manna Dai, Yang Jiang, Feng Yang, et al.
Journal of Biomedical Informatics
|
June 11, 2024
Clinical domain knowledge-derived template improves post hoc AI explanations in pneumothorax classification
Han Yuan, Chuan Hong, Peng-Tao Jiang, et al.
Journal of Agricultural and Food Chemistry
|
December 21, 2022
Novel Peptide from the Hydrolysate of Hybrid Sturgeon (<i>Acipenseridae</i>) Spinal Cord: Isolation, Identification, and Anti-proliferative Effects in Human Cervix Cancer Cells
Guixin Han, Jinlin Wang, Yujin Li, et al.
Food Chemistry
|
August 7, 2025
Mechanisms underlying the influence of "roe rubbing" and "salt mixing" on the qualitative transformation of fish roe into caviar: focusing on membrane phospholipids and proteins
Weijia Zhang, Jingqi Shen, Tianhong Liu, et al.
Food Chemistry: X
|
August 23, 2024
Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (<i>Acipenser gueldenstaedtii</i>) during refrigeration storage
Li Liu, Yihuan Liu, Fan Bai, et al.
Food Chemistry: X
|
November 28, 2025
Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality
Zhuyu Yang, Zefan Chen, Weijia Zhang, et al.
Food Chemistry
|
December 17, 2025
Lipid-derived bitter compounds in sturgeon caviar: Metabolomic identification and sensory validation
Guixin Han, Yanqin Liu, Ke Li, et al.
Journal of Hazardous Materials
|
August 1, 2024
Highly efficient selective extraction of Li from spent LiNi<sub>x</sub>Co<sub>y</sub>Mn<sub>z</sub>O<sub>2</sub> assisted with activated pyrite in a subcritical water system
Fanyun Su, Xiangyang Zhou, Xiaojian Liu, et al.
Page
of 11
Search research articles
Search
Showing results (51-60 of 101) with videos related to
Sort By:
Page
of 11
Food Chemistry: X
|
August 12, 2025
Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing
Guixin Han, Ke Li, Yong Xue, et al.
Nano Letters
|
May 30, 2026
Magnon-Mediated Orbital Torque Switching through an Antiferromagnetic Insulator
Hui Yang, Zehan Chen, Weikai Luo, et al.
Neural Networks : the Official Journal of the International Neural Network Society
|
August 29, 2024
A surrogate-assisted extended generative adversarial network for parameter optimization in free-form metasurface design
Manna Dai, Yang Jiang, Feng Yang, et al.
Journal of Biomedical Informatics
|
June 11, 2024
Clinical domain knowledge-derived template improves post hoc AI explanations in pneumothorax classification
Han Yuan, Chuan Hong, Peng-Tao Jiang, et al.
Journal of Agricultural and Food Chemistry
|
December 21, 2022
Novel Peptide from the Hydrolysate of Hybrid Sturgeon (<i>Acipenseridae</i>) Spinal Cord: Isolation, Identification, and Anti-proliferative Effects in Human Cervix Cancer Cells
Guixin Han, Jinlin Wang, Yujin Li, et al.
Food Chemistry
|
August 7, 2025
Mechanisms underlying the influence of "roe rubbing" and "salt mixing" on the qualitative transformation of fish roe into caviar: focusing on membrane phospholipids and proteins
Weijia Zhang, Jingqi Shen, Tianhong Liu, et al.
Food Chemistry: X
|
August 23, 2024
Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (<i>Acipenser gueldenstaedtii</i>) during refrigeration storage
Li Liu, Yihuan Liu, Fan Bai, et al.
Food Chemistry: X
|
November 28, 2025
Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality
Zhuyu Yang, Zefan Chen, Weijia Zhang, et al.
Food Chemistry
|
December 17, 2025
Lipid-derived bitter compounds in sturgeon caviar: Metabolomic identification and sensory validation
Guixin Han, Yanqin Liu, Ke Li, et al.
Journal of Hazardous Materials
|
August 1, 2024
Highly efficient selective extraction of Li from spent LiNi<sub>x</sub>Co<sub>y</sub>Mn<sub>z</sub>O<sub>2</sub> assisted with activated pyrite in a subcritical water system
Fanyun Su, Xiangyang Zhou, Xiaojian Liu, et al.
Page
of 11