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Perioperative Medicine (London, England)|December 30, 2025
Postoperative nausea and vomiting: translating pathophysiological mechanisms into clinical managementXin Zhao, Wenli Liao, Chen Chen, et al.
Journal of Food Science|March 7, 2025
Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black teaYaru Zheng, Jintao Wang, Chen Yang, et al.
Journal of Colloid and Interface Science|December 15, 2024
Oxygen vacancy mediated Pd-SA/TiO<sub>2</sub> single-atom catalyst created via ultra-fast one-step synthesis for enhanced CO<sub>2</sub> photoreductionYaru Zheng, Wei Li, Jie Ju, et al.
Chinese Medicine|March 19, 2026
Targeting the ferritinophagy axis: multi-target regulation of TFRC/FTH1/NCOA4 by artesunate ameliorates salivary gland dysfunction in Sjögren's DiseaseYong Luo, Liuting Zeng, Yaru Zheng, et al.
Stem Cell Research & Therapy|February 11, 2025
Efficacy and safety of mesenchymal stromal cell transplantation in the treatment of autoimmune and rheumatic immune diseases: a systematic review and meta-analysis of randomized controlled trialsLiuting Zeng, Chang Liu, Yang Wu, et al.
Frontiers in Physiology|July 30, 2019
Trimethylamine N-Oxide Exacerbates Cardiac Fibrosis via Activating the NLRP3 InflammasomeXueling Li, Jin Geng, Jinxuan Zhao, et al.
ACS Applied Materials & Interfaces|June 27, 2019
Highly Active Pt<sub>3</sub>Sn{110}-Excavated Nanocube Cocatalysts for Photocatalytic Hydrogen ProductionJuan Yao, Yaru Zheng, Xin Jia, et al.
Frontiers in Nutrition|April 13, 2023
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentationYaru Zheng, Chunhua Zhang, Dabing Ren, et al.
Journal of Refractive Surgery (Thorofare, N.J. : 1995)|January 10, 2018
Changes in Corneal Biomechanical Properties With Different Corneal Cross-linking IrradiancesFangJun Bao, YaRu Zheng, Chang Liu, et al.
Food Chemistry|January 26, 2024
Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluationYaru Zheng, Yingcai Li, Lianyun Pan, et al.
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