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Yingxi Chen

Showing results (51-60 of 113) with videos related to

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Food Research International (Ottawa, Ont.)|March 9, 2025
Binding mechanism, digestive stability, and cellular interactions of a potential organic Iron supplement: Fermented scallop skirt peptide (DDDHPGIF)-Iron complexXu Yan, Qi Wu, Qixuan Pei, et al.
Plant Physiology|June 22, 2019
PuHSFA4a Enhances Tolerance To Excess Zinc by Regulating Reactive Oxygen Species Production and Root Development in <i>Populus</i>Haizhen Zhang, Jingli Yang, Wenlong Li, et al.
Foods (Basel, Switzerland)|December 30, 2025
Enhancement of Quality and Safety of Low-Salt <i>Pixian</i> Douban Fermentation with <i>Paenibacillus polymyxa</i> M17 27-6Zirong Gao, Weihong Tao, Xiaolei Ren, et al.
Journal of the Science of Food and Agriculture|January 13, 2023
Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish productZuoli Zhang, Ruohan Wu, Wenhuan Xu, et al.
Cell Reports|October 18, 2023
CTCF coordinates cell fate specification via orchestrating regulatory hubs with pioneer transcription factorsYuting Liu, Xin Wan, Hu Li, et al.
Plos One|August 30, 2019
Socio-demographic and health service factors associated with antibiotic dispensing in older Australian adultsYingxi Chen, Martyn D Kirk, Rhonda Stuart, et al.
Food Chemistry|March 26, 2025
Binding modes and in vitro digestion profiles of an iron-binding peptide (EEEWDRE) derived from fermented scallop skirtsXu Yan, Ying Yue, Bingrui Guo, et al.
Molecular Pharmaceutics|October 28, 2022
Longitudinal MicroSPECT Imaging of Systemic Sclerosis Model Mice with [<sup>99m</sup>Tc]Tc-HYNFA via Folate Receptor TargetingYiren Zhang, Xuejun Wen, Yanjie Wang, et al.
Food Chemistry|September 20, 2022
Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentationJing Lv, Xinping Lin, Mengyang Liu, et al.
Food Microbiology|January 15, 2024
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meatBingrui Guo, Qi Wu, Cuicui Jiang, et al.
Pageof 12

Showing results (51-60 of 113) with videos related to

Sort By:
Pageof 12
Food Research International (Ottawa, Ont.)|March 9, 2025
Binding mechanism, digestive stability, and cellular interactions of a potential organic Iron supplement: Fermented scallop skirt peptide (DDDHPGIF)-Iron complexXu Yan, Qi Wu, Qixuan Pei, et al.
Plant Physiology|June 22, 2019
PuHSFA4a Enhances Tolerance To Excess Zinc by Regulating Reactive Oxygen Species Production and Root Development in <i>Populus</i>Haizhen Zhang, Jingli Yang, Wenlong Li, et al.
Foods (Basel, Switzerland)|December 30, 2025
Enhancement of Quality and Safety of Low-Salt <i>Pixian</i> Douban Fermentation with <i>Paenibacillus polymyxa</i> M17 27-6Zirong Gao, Weihong Tao, Xiaolei Ren, et al.
Journal of the Science of Food and Agriculture|January 13, 2023
Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish productZuoli Zhang, Ruohan Wu, Wenhuan Xu, et al.
Cell Reports|October 18, 2023
CTCF coordinates cell fate specification via orchestrating regulatory hubs with pioneer transcription factorsYuting Liu, Xin Wan, Hu Li, et al.
Plos One|August 30, 2019
Socio-demographic and health service factors associated with antibiotic dispensing in older Australian adultsYingxi Chen, Martyn D Kirk, Rhonda Stuart, et al.
Food Chemistry|March 26, 2025
Binding modes and in vitro digestion profiles of an iron-binding peptide (EEEWDRE) derived from fermented scallop skirtsXu Yan, Ying Yue, Bingrui Guo, et al.
Molecular Pharmaceutics|October 28, 2022
Longitudinal MicroSPECT Imaging of Systemic Sclerosis Model Mice with [<sup>99m</sup>Tc]Tc-HYNFA via Folate Receptor TargetingYiren Zhang, Xuejun Wen, Yanjie Wang, et al.
Food Chemistry|September 20, 2022
Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentationJing Lv, Xinping Lin, Mengyang Liu, et al.
Food Microbiology|January 15, 2024
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meatBingrui Guo, Qi Wu, Cuicui Jiang, et al.
Pageof 12