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Journal of Agricultural and Food Chemistry|October 24, 2025
Investigation into the Differential Oxidative Regulatory Mechanisms of Lipids in Fish Oil during Thermal Oxidation in a Mixed System: The Role of Fatty Acid Saturation and Myofibrillar ProteinsHuilin Zhao, Zihuan Zhao, Yan Guo, et al.
The Science of the Total Environment|June 17, 2024
Sustained and enhanced inhibitory effects of allelochemicals on Microcystis Aeruginosa during its recruitment stageAn Lao, Hanqi Wu, Xuhui Huang, et al.
Food Chemistry|November 17, 2024
Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varietiesHehe Tian, Chengzhen Nie, Xuhui Huang, et al.
Food Research International (Ottawa, Ont.)|April 6, 2026
Multiprotein blends-regulated high-moisture extruded seafood analogs: texture, structure, and flavor profileRan Xin, Shuang Cui, Xinyan Liu, et al.
Breast Cancer (Dove Medical Press)|May 27, 2026
A Structured Classification of Pyrotinib-Containing Neoadjuvant Regimens for HER2-Positive Breast Cancer: Efficacy, Safety, and Regimen SelectionJiani Liu, Xinyu Peng, Yang Yang, et al.
The Journal of Chemical Physics|July 10, 2020
On the advantages of exploiting memory in Markov state models for biomolecular dynamicsSiqin Cao, Andrés Montoya-Castillo, Wei Wang, et al.
Food Chemistry|September 3, 2025
Discrimination and evaluation of commercial large yellow croaker (Larimichthys crocea): Odor and taste-active compoundsShuang Cui, Bo Wang, Zheng Zhou, et al.
Methods in Molecular Biology (Clifton, N.J.)|December 8, 2016
Elucidating Mechanisms of Molecular Recognition Between Human Argonaute and miRNA Using Computational ApproachesHanlun Jiang, Lizhe Zhu, Amélie Héliou, et al.
Food Chemistry|February 26, 2025
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approachesZheng Zhou, Shuang Cui, Bo Wang, et al.
Food Chemistry|February 11, 2025
Lipid nutritional variances in thermal-treated egg yolks and their influence on flavor formationZheng Zhou, Guoan Jing, Liang Wang, et al.
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