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Frontiers in Microbiology
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June 7, 2021
The Potential of <i>Flos sophorae immaturus</i> as a Pigment-Stabilizer to Improve the <i>Monascus</i> Pigments Preservation, Flavor Profiles, and Sensory Characteristic of <i>Hong Qu</i> Huangjiu
Yijin Yang, Yongjun Xia, Xin Song, et al.
Food & Function
|
August 6, 2021
Probiotic yeast BR14 ameliorates DSS-induced colitis by restoring the gut barrier and adjusting the intestinal microbiota
Zhiyong Mu, Yijin Yang, Yongjun Xia, et al.
Food Chemistry
|
February 20, 2022
Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association
Yijin Yang, Lianzhong Ai, Zhiyong Mu, et al.
Frontiers in Microbiology
|
December 7, 2020
Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
Yijin Yang, Wuyao Hu, Yongjun Xia, et al.
Frontiers in Microbiology
|
March 15, 2021
Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
Yijin Yang, Wuyao Hu, Yongjun Xia, et al.
Frontiers in Medicine
|
March 7, 2022
A Nomogram for Predicting Portal Hypertensive Gastropathy in Patients With Liver Cirrhosis: A Retrospective Analysis
WenSheng Wang, ZhiYong Mu, GuangXi Zhu, et al.
Journal of Agricultural and Food Chemistry
|
June 8, 2023
Junlin Shao, Zhiyong Mu, Yongjun Xia, et al.
Frontiers in Medicine
|
October 15, 2024
Development and validation of a prognostic score for TIPS placement in patients with viral hepatitis cirrhosis-related portal hypertension: a multi-center retrospective study
Zenglong Que, Mingsong Wu, Shujie Lai, et al.
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of 1
Search research articles
Search
Showing results (1-10 of 8) with videos related to
Sort By:
Page
of 1
Frontiers in Microbiology
|
June 7, 2021
The Potential of <i>Flos sophorae immaturus</i> as a Pigment-Stabilizer to Improve the <i>Monascus</i> Pigments Preservation, Flavor Profiles, and Sensory Characteristic of <i>Hong Qu</i> Huangjiu
Yijin Yang, Yongjun Xia, Xin Song, et al.
Food & Function
|
August 6, 2021
Probiotic yeast BR14 ameliorates DSS-induced colitis by restoring the gut barrier and adjusting the intestinal microbiota
Zhiyong Mu, Yijin Yang, Yongjun Xia, et al.
Food Chemistry
|
February 20, 2022
Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association
Yijin Yang, Lianzhong Ai, Zhiyong Mu, et al.
Frontiers in Microbiology
|
December 7, 2020
Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
Yijin Yang, Wuyao Hu, Yongjun Xia, et al.
Frontiers in Microbiology
|
March 15, 2021
Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
Yijin Yang, Wuyao Hu, Yongjun Xia, et al.
Frontiers in Medicine
|
March 7, 2022
A Nomogram for Predicting Portal Hypertensive Gastropathy in Patients With Liver Cirrhosis: A Retrospective Analysis
WenSheng Wang, ZhiYong Mu, GuangXi Zhu, et al.
Journal of Agricultural and Food Chemistry
|
June 8, 2023
Junlin Shao, Zhiyong Mu, Yongjun Xia, et al.
Frontiers in Medicine
|
October 15, 2024
Development and validation of a prognostic score for TIPS placement in patients with viral hepatitis cirrhosis-related portal hypertension: a multi-center retrospective study
Zenglong Que, Mingsong Wu, Shujie Lai, et al.
Page
of 1