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Zhiyu Fu

Showing results (11-20 of 17) with videos related to

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The Science of the Total Environment|April 23, 2024
Sustainable treatment of aquaculture water employing fungi-microalgae consortium: Nutrients removal enhancement, bacterial communities optimization, emerging contaminants elimination, and mechanism analysisRui Mi, Xuda Wang, Ying Dong, et al.
NPJ Science of Food|December 2, 2025
Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergyJie Zheng, Zhiyuan Song, Xinrui Yang, et al.
Food Chemistry|November 2, 2025
Comparative analysis of flavour profiles in cooking liquids from razor clams (Solen grandis) processed by different methodsYujun Liu, Long Li, Di Yu, et al.
Frontiers in Immunology|May 25, 2026
Decoding the spatiotemporal dynamics of tumor immune niche remodeling in cancer immunotherapyZhiyu Fu, Haiyan Wu, Hao Xu, et al.
Communications Biology|September 27, 2025
Systems-level exploitation of OxyR regulon unravels a potential antibacterial target in Pseudomonas aeruginosaKaiyu Cui, Zhiyu Fu, Ruiling Sun, et al.
Foods (Basel, Switzerland)|February 13, 2026
Analysis of Dynamic Changes of Scallop (<i>Patinopecten yessoensis</i>) Adductor Muscle and Mantle by Non-Targeted MetabolomicsDi Yu, Zuoan Yu, Zhiyu Fu, et al.
Environmental Microbiology|March 17, 2022
Exploiting the gut microbiota to predict the origins and quality traits of cultured sea cucumbersZelong Zhao, Jingwei Jiang, Jie Zheng, et al.
Pageof 2

Showing results (11-20 of 17) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 17 results.
The Science of the Total Environment|April 23, 2024
Sustainable treatment of aquaculture water employing fungi-microalgae consortium: Nutrients removal enhancement, bacterial communities optimization, emerging contaminants elimination, and mechanism analysisRui Mi, Xuda Wang, Ying Dong, et al.
NPJ Science of Food|December 2, 2025
Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergyJie Zheng, Zhiyuan Song, Xinrui Yang, et al.
Food Chemistry|November 2, 2025
Comparative analysis of flavour profiles in cooking liquids from razor clams (Solen grandis) processed by different methodsYujun Liu, Long Li, Di Yu, et al.
Frontiers in Immunology|May 25, 2026
Decoding the spatiotemporal dynamics of tumor immune niche remodeling in cancer immunotherapyZhiyu Fu, Haiyan Wu, Hao Xu, et al.
Communications Biology|September 27, 2025
Systems-level exploitation of OxyR regulon unravels a potential antibacterial target in Pseudomonas aeruginosaKaiyu Cui, Zhiyu Fu, Ruiling Sun, et al.
Foods (Basel, Switzerland)|February 13, 2026
Analysis of Dynamic Changes of Scallop (<i>Patinopecten yessoensis</i>) Adductor Muscle and Mantle by Non-Targeted MetabolomicsDi Yu, Zuoan Yu, Zhiyu Fu, et al.
Environmental Microbiology|March 17, 2022
Exploiting the gut microbiota to predict the origins and quality traits of cultured sea cucumbersZelong Zhao, Jingwei Jiang, Jie Zheng, et al.
Pageof 2