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Food Chemistry
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February 14, 2026
Single-starter replacement strategy: Insights from untargeted metabolomics and GC-MS into the role of Staphylococcus vitulinus protease in promoting protein hydrolysis and flavor enhancement in Harbin dry sausage
Yuhang Fan, Fangda Sun, Qian Chen, et al.
Journal of Agricultural and Food Chemistry
|
November 29, 2023
Fluorescence Polarization Assay Based on a New Recognition Motif QepA for the One-Step Detection of Fluoroquinolones in Eggs
Qiushi Jin, Yuhang Fan, Tong He, et al.
Meat Science
|
December 30, 2025
Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages
Yuhang Fan, Zhengyi Li, Ziyuan Zhang, et al.
International Journal of Surgery (London, England)
|
October 28, 2025
Global, regional, and national burden of low vision and blindness due to glaucoma, 1990-2021, and projections to 2050: A systematic analysis of glaucoma
Zhibo Si, Yuhang Fan, Heyu Shen, et al.
Quantitative Imaging in Medicine and Surgery
|
April 17, 2023
Advances in differential diagnosis of cerebrovascular diseases in magnetic resonance imaging: a narrative review
Xin Li, Fengbo Su, Qinghai Yuan, et al.
Cell
|
July 22, 2023
Ultrafast distant wound response is essential for whole-body regeneration
Yuhang Fan, Chew Chai, Pengyang Li, et al.
Biorxiv : the Preprint Server for Biology
|
March 30, 2023
Ultrafast and long-range coordination of wound responses is essential for whole-body regeneration
Yuhang Fan, Chew Chai, Pengyang Li, et al.
Meat Science
|
December 22, 2022
Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes
Jianhang Xu, Yuhang Fan, Qian Chen, et al.
Food Chemistry
|
August 23, 2025
An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases
Yuhang Fan, Wenting Hui, Qian Liu, et al.
The Journal of Organic Chemistry
|
April 25, 2022
Synthesis of Polycyclic 3,3'-Biindoles via AgOTf-Catalyzed Nucleophilic Addition and Cycloisomerization
Yulei Zhao, Shuai Li, Yuhang Fan, et al.
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of 8
Search research articles
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Showing results (21-30 of 78) with videos related to
Sort By:
Page
of 8
Food Chemistry
|
February 14, 2026
Single-starter replacement strategy: Insights from untargeted metabolomics and GC-MS into the role of Staphylococcus vitulinus protease in promoting protein hydrolysis and flavor enhancement in Harbin dry sausage
Yuhang Fan, Fangda Sun, Qian Chen, et al.
Journal of Agricultural and Food Chemistry
|
November 29, 2023
Fluorescence Polarization Assay Based on a New Recognition Motif QepA for the One-Step Detection of Fluoroquinolones in Eggs
Qiushi Jin, Yuhang Fan, Tong He, et al.
Meat Science
|
December 30, 2025
Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages
Yuhang Fan, Zhengyi Li, Ziyuan Zhang, et al.
International Journal of Surgery (London, England)
|
October 28, 2025
Global, regional, and national burden of low vision and blindness due to glaucoma, 1990-2021, and projections to 2050: A systematic analysis of glaucoma
Zhibo Si, Yuhang Fan, Heyu Shen, et al.
Quantitative Imaging in Medicine and Surgery
|
April 17, 2023
Advances in differential diagnosis of cerebrovascular diseases in magnetic resonance imaging: a narrative review
Xin Li, Fengbo Su, Qinghai Yuan, et al.
Cell
|
July 22, 2023
Ultrafast distant wound response is essential for whole-body regeneration
Yuhang Fan, Chew Chai, Pengyang Li, et al.
Biorxiv : the Preprint Server for Biology
|
March 30, 2023
Ultrafast and long-range coordination of wound responses is essential for whole-body regeneration
Yuhang Fan, Chew Chai, Pengyang Li, et al.
Meat Science
|
December 22, 2022
Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes
Jianhang Xu, Yuhang Fan, Qian Chen, et al.
Food Chemistry
|
August 23, 2025
An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases
Yuhang Fan, Wenting Hui, Qian Liu, et al.
The Journal of Organic Chemistry
|
April 25, 2022
Synthesis of Polycyclic 3,3'-Biindoles via AgOTf-Catalyzed Nucleophilic Addition and Cycloisomerization
Yulei Zhao, Shuai Li, Yuhang Fan, et al.
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of 8