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Zihang Shi

Showing results (11-20 of 32) with videos related to

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Physiologia Plantarum|May 10, 2023
Silencing SlPP2C expression delayed plant senescence and fruit ripening in tomatoYun Jiang, Zihang Shi, Wei Liu, et al.
Food Chemistry: X|November 21, 2024
Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite processWeitao Zhao, Xiankang Fan, Zihang Shi, et al.
Frontiers in Nutrition|January 21, 2022
Novel Millet-Based Flavored Yogurt Enriched With Superoxide DismutaseXiankang Fan, Xiefei Li, Tao Zhang, et al.
Frontiers in Nutrition|November 28, 2022
Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by <i>Limosilactobacillus fermentum</i>Jue Xu, Yingyan Chen, Xiankang Fan, et al.
Food Chemistry: X|April 20, 2026
Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction networkRong Ma, Chen Chen, Zihang Shi, et al.
Plant Molecular Biology|August 20, 2016
Repression of ARF10 by microRNA160 plays an important role in the mediation of leaf water lossXin Liu, Xiufen Dong, Zihan Liu, et al.
Scientific Reports|November 4, 2017
SlPIN1 regulates auxin efflux to affect flower abscission processZihang Shi, Yun Jiang, Xinqi Han, et al.
Food Chemistry|March 22, 2024
Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beveragesXiankang Fan, Mingzhen Liu, Zihang Shi, et al.
Foods (Basel, Switzerland)|December 24, 2021
A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented MilkXiankang Fan, Xiefei Li, Tao Zhang, et al.
Foods (Basel, Switzerland)|March 13, 2024
Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative ProteomicsJianhao Li, Zihang Shi, Xiankang Fan, et al.
Pageof 4

Showing results (11-20 of 32) with videos related to

Sort By:
Pageof 4
Physiologia Plantarum|May 10, 2023
Silencing SlPP2C expression delayed plant senescence and fruit ripening in tomatoYun Jiang, Zihang Shi, Wei Liu, et al.
Food Chemistry: X|November 21, 2024
Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite processWeitao Zhao, Xiankang Fan, Zihang Shi, et al.
Frontiers in Nutrition|January 21, 2022
Novel Millet-Based Flavored Yogurt Enriched With Superoxide DismutaseXiankang Fan, Xiefei Li, Tao Zhang, et al.
Frontiers in Nutrition|November 28, 2022
Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by <i>Limosilactobacillus fermentum</i>Jue Xu, Yingyan Chen, Xiankang Fan, et al.
Food Chemistry: X|April 20, 2026
Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction networkRong Ma, Chen Chen, Zihang Shi, et al.
Plant Molecular Biology|August 20, 2016
Repression of ARF10 by microRNA160 plays an important role in the mediation of leaf water lossXin Liu, Xiufen Dong, Zihan Liu, et al.
Scientific Reports|November 4, 2017
SlPIN1 regulates auxin efflux to affect flower abscission processZihang Shi, Yun Jiang, Xinqi Han, et al.
Food Chemistry|March 22, 2024
Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beveragesXiankang Fan, Mingzhen Liu, Zihang Shi, et al.
Foods (Basel, Switzerland)|December 24, 2021
A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented MilkXiankang Fan, Xiefei Li, Tao Zhang, et al.
Foods (Basel, Switzerland)|March 13, 2024
Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative ProteomicsJianhao Li, Zihang Shi, Xiankang Fan, et al.
Pageof 4