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Nutrients|December 17, 2024
The Effect of Antioxidant Polyphenol Supplementation on Cardiometabolic Risk Factors: A Systematic Review and Meta-AnalysisSitong Wan, Junjie Luo, Yinhua Zhu, et al.
Dalton Transactions (Cambridge, England : 2003)|April 17, 2024
A reduced polyoxometalate-encapsulated organo cobalt modified phosphate framework for improving photocatalytic reduction of CO2Yinhua Zhu, Pinfang Yan, Lingtong Xu, et al.
Sheng Wu Yi Xue Gong Cheng Xue Za Zhi = Journal of Biomedical Engineering = Shengwu Yixue Gongchengxue Zazhi|December 4, 2012
[A device for measuring the burning rate of light and thin homogeneous solid under low barometric pressure and in enriched oxygen]Haiyang Cheng, Xuechuan Sun, Yinhua Zhu, et al.
Biogerontology|December 21, 2025
High intestinal iron absorption induced by decreased hepcidin leads to imbalance of iron metabolism in aging miceLili Qiu, Wei Xiong, Xiyu Qin, et al.
Clinical Oncology (Royal College of Radiologists (Great Britain))|February 22, 2008
Association of IL-1B gene polymorphisms with nasopharyngeal carcinoma in a Chinese populationYinhua Zhu, Yongchun Xu, Yesheng Wei, et al.
International Journal of Molecular Sciences|August 29, 2024
The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk-A Comprehensive ReviewYi Wang, Ran Xiao, Shiqi Liu, et al.
Advances in Nutrition (Bethesda, Md.)|October 16, 2025
Bioactives in Food-As-Medicine for Special Medical PurposesXueyao Xi, Senyang Hu, Xunuo Zhang, et al.
International Journal of Molecular Sciences|September 13, 2025
Mitochondrial Transport Proteins in Cardiovascular Diseases: Metabolic Gatekeepers, Pathogenic Mediators and Therapeutic TargetsYue Pei, Sitong Wan, Jingyi Qi, et al.
International Journal of Biological Macromolecules|July 14, 2024
Thermo-responsive composite nanoparticles based on hydroxybutyl chitosan oligosaccharide: Fabrication, stimulus release and cancer therapyChong Chen, Weibo Zhang, Pengjie Wang, et al.
Foods (Basel, Switzerland)|January 28, 2026
Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct AcidificationPuwei Yan, Lan Mi, Li Song, et al.
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