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Acta Pharmaceutica Sinica. B|June 3, 2024
Repurposing disulfiram with CuET nanocrystals: Enhancing anti-pyroptotic effect through NLRP3 inflammasome inhibition for treating inflammatory bowel diseasesXueming Xu, Yuanfeng Han, Jiali Deng, et al.Food Chemistry|December 24, 2013
Modelling and optimisation of enzymatic extrusion pretreatment of broken rice for rice wine manufactureHongyan Li, Benxi Wei, Chunsen Wu, et al.Journal of Agricultural and Food Chemistry|November 30, 2017
Biosynthesis of Neokestose Laurate Catalyzed by Candida antarctica Lipase B and Its Antimicrobial Activity against Food Pathogenic and Spoilage BacteriaYawei Ning, Feng Chen, Xueming Xu, et al.Gene|July 14, 2018
Lipid-associated genetic polymorphisms are associated with FBP and LDL-c levels among myocardial infarction patients in Chinese populationYilan Li, Lili Li, Lei Bi, et al.Food Chemistry|November 10, 2025
Effects of static magnetic fields on the physicochemical and flavor quality of strawberry fruit during cold storageFan Liu, Xiaoyue Mo, Sijian Zhou, et al.Carbohydrate Polymers|November 8, 2017
Structural and physicochemical changes in guar gum by alcohol-acid treatmentDandan Li, Na Yang, Yao Zhang, et al.Journal of Agricultural and Food Chemistry|October 4, 2025
Decoding the Aroma Profile of Rice Aleurone Layer: A Molecular Sensory ApproachYue Ma, Qiyan Zhao, Tian Yang, et al.RSC Advances|May 6, 2022
Innovative induction heating of grapefruit juice via induced electric field and its application in Escherichia coli O157:H7 inactivationYamei Jin, Na Yang, Dan Xu, et al.Food Research International (Ottawa, Ont.)|September 10, 2023
Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteriaYake Du, Zhen Dai, Tingting Hong, et al.Food Chemistry|September 2, 2022
Comparative study of soluble soybean polysaccharides on bread staling under acidic conditionsTingting Hong, Lulu Wang, Yue Xu, et al.Pageof 24