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Yufeng Duan

Showing results (31-40 of 48) with videos related to

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Foods (Basel, Switzerland)|October 28, 2023
Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver SteakYufeng Duan, Ziqi Liu, Dan Deng, et al.
Food Chemistry. Molecular Sciences|April 20, 2026
Revealing improvement mechanism of yak meat quality by dietary with <i>Codonopsis pilosula</i> stems and leaves based on transcriptomics and metabolomicsXue Yang, Yiheng Li, Ruheng Shen, et al.
Food Chemistry: X|March 31, 2025
Preparation of bovine liver peptide-flavonoids binary complexes by free radical grafting: Rheological properties, functional effects and spectroscopic studiesYufeng Duan, Xue Yang, Ruheng Shen, et al.
Theranostics|June 3, 2020
Exosome-like vesicles derived from Hertwig's epithelial root sheath cells promote the regeneration of dentin-pulp tissueSicheng Zhang, Yan Yang, Sixun Jia, et al.
Foods (Basel, Switzerland)|November 13, 2025
Skins Comparative Analysis of Collagen Functionality and Peptide Bioactivities from Yak, Cattle, and Donkey SkinsYaoyuan Kuai, Yufeng Duan, Xue Yang, et al.
Food Chemistry|May 21, 2026
Effects of defatting treatments on flavor components and lipid characteristics in bowl-steamed Tan lamb: A comprehensive investigation based on lipidomics and multi-platform flavor analysisWen Wang, Yufeng Duan, Xue Yang, et al.
Progress in Orthodontics|March 10, 2025
Biomechanical analysis of clear aligners for mandibular anterior teeth intrusion and its clinical application in the design of new aligner attachmentShengzhao Xiao, Caiqi Cheng, Haochen Li, et al.
Msystems|October 26, 2022
Potential Role of Lysine Acetylation in Antibiotic Resistance of Escherichia coliZuye Fang, Fubin Lai, Kun Cao, et al.
Food Chemistry: X|November 14, 2025
Optimization of dry fractionation and micro-oxidation flavor enhancement for beef tallow combined with storage stability studyWen Wang, Songyu Zhang, Yufeng Duan, et al.
The Review of Scientific Instruments|July 7, 2023
Development of an automatic sample changer with variable temperature for small-angle neutron scattering at China Spallation Neutron SourceHaitao Hu, Mengjia Dou, Chunchun Zhang, et al.
Pageof 5

Showing results (31-40 of 48) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|October 28, 2023
Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver SteakYufeng Duan, Ziqi Liu, Dan Deng, et al.
Food Chemistry. Molecular Sciences|April 20, 2026
Revealing improvement mechanism of yak meat quality by dietary with <i>Codonopsis pilosula</i> stems and leaves based on transcriptomics and metabolomicsXue Yang, Yiheng Li, Ruheng Shen, et al.
Food Chemistry: X|March 31, 2025
Preparation of bovine liver peptide-flavonoids binary complexes by free radical grafting: Rheological properties, functional effects and spectroscopic studiesYufeng Duan, Xue Yang, Ruheng Shen, et al.
Theranostics|June 3, 2020
Exosome-like vesicles derived from Hertwig's epithelial root sheath cells promote the regeneration of dentin-pulp tissueSicheng Zhang, Yan Yang, Sixun Jia, et al.
Foods (Basel, Switzerland)|November 13, 2025
Skins Comparative Analysis of Collagen Functionality and Peptide Bioactivities from Yak, Cattle, and Donkey SkinsYaoyuan Kuai, Yufeng Duan, Xue Yang, et al.
Food Chemistry|May 21, 2026
Effects of defatting treatments on flavor components and lipid characteristics in bowl-steamed Tan lamb: A comprehensive investigation based on lipidomics and multi-platform flavor analysisWen Wang, Yufeng Duan, Xue Yang, et al.
Progress in Orthodontics|March 10, 2025
Biomechanical analysis of clear aligners for mandibular anterior teeth intrusion and its clinical application in the design of new aligner attachmentShengzhao Xiao, Caiqi Cheng, Haochen Li, et al.
Msystems|October 26, 2022
Potential Role of Lysine Acetylation in Antibiotic Resistance of Escherichia coliZuye Fang, Fubin Lai, Kun Cao, et al.
Food Chemistry: X|November 14, 2025
Optimization of dry fractionation and micro-oxidation flavor enhancement for beef tallow combined with storage stability studyWen Wang, Songyu Zhang, Yufeng Duan, et al.
The Review of Scientific Instruments|July 7, 2023
Development of an automatic sample changer with variable temperature for small-angle neutron scattering at China Spallation Neutron SourceHaitao Hu, Mengjia Dou, Chunchun Zhang, et al.
Pageof 5