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Journal of Food Science|October 10, 2018
Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging ProcessTing Xia, Jiahui Yao, Jin Zhang, et al.
Journal of Health, Population, and Nutrition|January 4, 2026
Global trends and the case of China in Cardio-Kidney-Metabolic multimorbidity: development and validation of a composite risk index using GBD 1990-2021 dataXiaojing Lu, Xin Peng, Yunxiang Zhang, et al.
Journal of Cell Science|December 23, 2009
Identification of beta-catenin as a target of the intracellular tyrosine kinase PTK6Helena L Palka-Hamblin, Jessica J Gierut, Wenjun Bie, et al.
Digestive Diseases and Sciences|April 24, 2026
Development of a Novel Mouse Model of Severe Acute Pancreatitis with Pathological Features Recapitulating Human DiseaseQin Qin, Dujiang Yang, Mao Wang, et al.
NPJ Science of Food|February 25, 2026
Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegarJiao Wang, Boya Zhu, Xinyu Wang, et al.
Molecules (Basel, Switzerland)|November 15, 2018
Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging ProcessChaoya Zhao, Ting Xia, Peng Du, et al.
Molecular Cancer|March 31, 2019
Long noncoding RNA Pvt1 regulates the immunosuppression activity of granulocytic myeloid-derived suppressor cells in tumor-bearing miceYu Zheng, Xinyu Tian, Tingting Wang, et al.
Leukemia & Lymphoma|July 16, 2019
The epidemiological trend of acute promyelocytic leukemia over past four decades: a population-based analysisZiren Chen, Wei Mai, Zhengxiong Li, et al.
Plant Biotechnology Journal|March 25, 2023
Comprehensive genomic analyses of Vigna unguiculata provide insights into population differentiation and the genetic basis of key agricultural traitsLei Pan, Minghui Liu, Yan Kang, et al.
Frontiers in Microbiology|October 17, 2025
Antimony-resistant PGPR mitigates Sb toxicity and accumulation in peppers by restructuring rhizosphere microorganismsXiangquan Sheng, Jianzhong Zhu, Wenqian Li, et al.
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