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Critical Reviews in Food Science and Nutrition|February 19, 2021
Human ectopic olfactory receptors and their food originated ligands: a reviewRifat Nowshin Raka, Hua Wu, Junsong Xiao, et al.
Frontiers in Microbiology|August 31, 2018
Extracellular Proteome Analysis and Flavor Formation During Soy Sauce FermentationGuozhong Zhao, Li-Li Ding, Yunping Yao, et al.
ACS Applied Bio Materials|January 12, 2022
Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and CinnamaldehydeWeiting Fu, Enmin Chen, David Julian McClements, et al.
Ultrasound in Medicine & Biology|March 16, 2022
Probing the Mechanical Properties of Large Arteries by Measuring Their Deformation In Vivo with UltrasoundYuxuan Jiang, Yang Zheng, Guo-Yang Li, et al.
Philosophical Transactions. Series A, Mathematical, Physical, and Engineering Sciences|March 19, 2019
Mechanical characterization of functionally graded soft materials with ultrasound elastographyGuo-Yang Li, Zhao-Yi Zhang, Jialin Qian, et al.
American Journal of Nephrology|March 11, 2011
Attenuation of glomerular injury in diabetic mice with tert-butylhydroquinone through nuclear factor erythroid 2-related factor 2-dependent antioxidant gene activationHang Li, Lianshan Zhang, Fuxu Wang, et al.
Food & Function|July 3, 2019
Potential effects of rapeseed peptide Maillard reaction products on aging-related disorder attenuation and gut microbiota modulation in d-galactose induced aging miceShudong He, Zuoyong Zhang, Hanju Sun, et al.
Journal of Biomechanics|May 2, 2021
AFM-based indentation method for measuring the relaxation property of living cellsJun-Yuan Sheng, Chi Mo, Guo-Yang Li, et al.
Cellular Signalling|June 11, 2011
Modulation of Nrf2 expression alters high glucose-induced oxidative stress and antioxidant gene expression in mouse mesangial cellsHang Li, Fuxu Wang, Lianshan Zhang, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|January 1, 2019
Potential effects of dietary Maillard reaction products derived from 1 to 3 kDa soybean peptides on the aging ICR miceShudong He, Min Yu, Hanju Sun, et al.
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