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Food Chemistry
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August 29, 2022
Co-60 gamma irradiation induced ovalbumin-glucose glycation and allergenicity reduction revealed by high-resolution mass spectrometry and ELISA assay
Guang-Xian Liu, Zong-Cai Tu, Hui Wang, et al.
Journal of Agricultural and Food Chemistry
|
May 13, 2020
Insight into the Mechanism of Reduced IgG/IgE Binding Capacity in Ovalbumin as Induced by Glycation with Monose Epimers through Liquid Chromatography and High-Resolution Mass Spectrometry
Yipeng Yang, Guangxian Liu, Zongcai Tu, et al.
Frontiers in Psychiatry
|
January 31, 2022
Prevalence and Associated Factors of Depressive Symptoms Among Patients With Chronic Low Back Pain: A Cross-Sectional Study
Yueming Hu, Zechuan Yang, Yong Li, et al.
International Journal of Molecular Sciences
|
April 12, 2022
Biogenesis, Functions, Interactions, and Resources of Non-Coding RNAs in Plants
Haoyu Chao, Yueming Hu, Liang Zhao, et al.
Scientific Reports
|
February 6, 2026
Spatiotemporal dynamics of land use transition impacts on carbon emissions in the pearl river delta
Wei Wang, Ying Zhang, Yueming Hu, et al.
Food Chemistry
|
September 3, 2023
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
Jinghong Xu, Zongcai Tu, Hui Wang, et al.
Journal of the Science of Food and Agriculture
|
October 28, 2022
Ultrasound-assisted glycation and the allergenicity of α-lactalbumin
Xumei Wang, Hui Wang, Yunhua Ye, et al.
Communications Biology
|
March 12, 2026
Retentive Network promotes efficient RNA language modeling of long sequences
Yi Shen, Guangshuo Cao, Yueming Hu, et al.
Food Chemistry
|
September 9, 2023
Insight into the molecular mechanism underlying the enhancement of antioxidant activity in ovalbumin by high-energy electron beam irradiation
Haiqi Chen, Zhongyue Bian, Pingwei Wen, et al.
Frontiers in Nutrition
|
August 1, 2022
Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
Sheng Huang, Hui Wang, Shu Wang, et al.
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of 13
Search research articles
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Showing results (51-60 of 127) with videos related to
Sort By:
Page
of 13
Food Chemistry
|
August 29, 2022
Co-60 gamma irradiation induced ovalbumin-glucose glycation and allergenicity reduction revealed by high-resolution mass spectrometry and ELISA assay
Guang-Xian Liu, Zong-Cai Tu, Hui Wang, et al.
Journal of Agricultural and Food Chemistry
|
May 13, 2020
Insight into the Mechanism of Reduced IgG/IgE Binding Capacity in Ovalbumin as Induced by Glycation with Monose Epimers through Liquid Chromatography and High-Resolution Mass Spectrometry
Yipeng Yang, Guangxian Liu, Zongcai Tu, et al.
Frontiers in Psychiatry
|
January 31, 2022
Prevalence and Associated Factors of Depressive Symptoms Among Patients With Chronic Low Back Pain: A Cross-Sectional Study
Yueming Hu, Zechuan Yang, Yong Li, et al.
International Journal of Molecular Sciences
|
April 12, 2022
Biogenesis, Functions, Interactions, and Resources of Non-Coding RNAs in Plants
Haoyu Chao, Yueming Hu, Liang Zhao, et al.
Scientific Reports
|
February 6, 2026
Spatiotemporal dynamics of land use transition impacts on carbon emissions in the pearl river delta
Wei Wang, Ying Zhang, Yueming Hu, et al.
Food Chemistry
|
September 3, 2023
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
Jinghong Xu, Zongcai Tu, Hui Wang, et al.
Journal of the Science of Food and Agriculture
|
October 28, 2022
Ultrasound-assisted glycation and the allergenicity of α-lactalbumin
Xumei Wang, Hui Wang, Yunhua Ye, et al.
Communications Biology
|
March 12, 2026
Retentive Network promotes efficient RNA language modeling of long sequences
Yi Shen, Guangshuo Cao, Yueming Hu, et al.
Food Chemistry
|
September 9, 2023
Insight into the molecular mechanism underlying the enhancement of antioxidant activity in ovalbumin by high-energy electron beam irradiation
Haiqi Chen, Zhongyue Bian, Pingwei Wen, et al.
Frontiers in Nutrition
|
August 1, 2022
Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
Sheng Huang, Hui Wang, Shu Wang, et al.
Page
of 13