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Food Chemistry: X|May 4, 2026
Characterizing sensory defect in Nuodeng ham: Differences in volatile compounds and physicochemical properties from normal ham using GC-IMS and GC-TOF-MSNannan Zhou, Yaying Zhao, Daqian Wan, et al.Journal of Food Biochemistry|August 20, 2022
Condensed tannins from Ulmus pumila L. leaves induce G2/M phase arrest and apoptosis via caspase-cascade activation in TFK-1 cholangiocarcinoma cellsYuanjing Ren, Zeya Qin, Zhanchang Wang, et al.Molecules (Basel, Switzerland)|March 28, 2024
Release Pattern of Light Aromatic Hydrocarbons during the Biomass Roasting ProcessYaying Zhao, Yuqing Yan, Yuhang Jiang, et al.Biosensors & Bioelectronics|September 10, 2024
A novel fluorescence platform for portable and visual monitoring of meat freshnessZiyi Liu, Sitian Zhou, Feipeng Yuan, et al.Pageof 2