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Food Chemistry|January 30, 2023
Widely targeted metabolomic approach reveals dynamic changes in non-volatile and volatile metabolites of peanuts during roastingDong Zhang, Dongyu Shen, Yanping Cao, et al.
Frontiers in Bioinformatics|July 21, 2025
Identification of immune and major depressive disorder-related diagnostic markers for early nonalcoholic fatty liver disease by WGCNA and machine learningYuyun Jia, Yanping Cao, Qin Yin, et al.
Current Research in Food Science|May 20, 2024
Revealing the mechanism of the lutein protective function of epicatechin-fructan glycosylated soybean protein isolateYunhan Duan, Yanping Cao, Lijun Qi, et al.
International Journal of Biological Macromolecules|September 21, 2024
Effect of epicatechin gallate on the glycosylation of soybean protein isolate-lutein complexes with inulin-type fructans and the protective failure point of glycosylated proteinsYunhan Duan, Yanping Cao, Lijun Qi, et al.
Electromagnetic Biology and Medicine|June 21, 2013
Natural static magnetic field-induced apoptosis in liver cancer cellJianhua Li, Yonggang Ma, Na Li, et al.
Ultrasonics Sonochemistry|May 7, 2016
Influence of sodium alginate pretreated by ultrasound on papain properties: Activity, structure, conformation and molecular weight and distributionLiping Feng, Yanping Cao, Duoxia Xu, et al.
Food Chemistry|June 27, 2021
Lipidomics reveals the changes in lipid profile of flaxseed oil affected by roastingDong Zhang, Xiujuan Li, Xiaoliang Duan, et al.
Biomarkers : Biochemical Indicators of Exposure, Response, and Susceptibility to Chemicals|January 27, 2026
Volatile gas exposure correlates with self-reported liver condition: Insights from NHANES 2009-2018 and Mendelian Randomization studiesYuyun Jia, Yanping Cao, Qin Yin, et al.
Food Chemistry|June 10, 2015
Inhibitory effect of wheat bran feruloyl oligosaccharides on oxidative DNA damage in human lymphocytesJing Wang, Baoguo Sun, Yanping Cao, et al.
Food Chemistry|February 28, 2016
Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosanDuoxia Xu, Zulipiya Aihemaiti, Yanping Cao, et al.
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