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Journal of Food Science and Technology|February 3, 2018
Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processingYue-E Sun, Weidong Wang
Innovation in Aging|May 31, 2021
Booms and Busts in Housing Market and Health Outcomes for Older AmericansDahai Yue, Ninez A Ponce
Zhongguo Zhen Jiu = Chinese Acupuncture & Moxibustion|September 8, 2022
[Exploration of GAO Shu-zhong's academic thought of acupuncture and moxibustion]Yue Zhou, Yu-Xia Ma
Nucleic Acids Research|March 21, 2021
Single-molecule insight into stalled replication fork rescue in Escherichia coliPiero R Bianco, Yue Lu
Molecules and Cells|October 18, 2022
The Single-Cell Revelation of Thermogenic Adipose TissueYue Qi, Xiaoyan Hannah Hui
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