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Effect of Lard or Plus Soybean Oil on Markers of Liver Function in Healthy Subjects: A Randomized Controlled-Feeding Trial

Foods, 2023-05, Vol.12 (9), p.1894

2023

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Habitual animal fat consumption in shaping gut microbiota and microbial metabolites

Food & function, 2019-12, Vol.1 (12), p.7973-7982

2019

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Effect of lard plus soybean oil on blood pressure and other cardiometabolic risk factors in healthy subjects: a randomized controlled-feeding trial

Food & function, 2023-07, Vol.14 (15), p.7117-7129

2023

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Changes in fatty acid composition of human milk over lactation stages and relationship with dietary intake in Chinese women

Food & function, 2016-07, Vol.7 (7), p.3154-3162

2016

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Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds

Food hydrocolloids, 2021-11, Vol.120, p.106884, Article 106884

2021

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Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

Trends in food science & technology, 2020-08, Vol.102, p.16-29

2020

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Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

Journal of agricultural and food chemistry, 2019-11, Vol.67 (47), p.13139-13149

2019

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The Total Saponins from Panax japonicus Promote Lipolysis in Senescent Adipocytes via the ALK7-SMADs Pathway

Journal of functional foods, 2024-09, Vol.120, p.106386, Article 106386

2024

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Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

Food research international, 2020-08, Vol.134, p.109238-109238, Article 109238

2020

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Total saponins from Panax japonicus promote lipolysis of aging fat through the tyrosine hydroxylase signaling pathway

Journal of functional foods, 2024-05, Vol.116, p.106159, Article 106159

2024

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The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment

Food chemistry, 2013-12, Vol.141 (3), p.3260-3267

2013

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Aggregation and assessment of grape quality parameters with visible-near-infrared spectroscopy: Introducing a novel quantitative index

Postharvest biology and technology, 2024-12, Vol.218, p.113131, Article 113131

2024

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The kinetic study of 2-acetyl-1-pyrroline accumulation in the model system: An insight into enhancing rice flavor through the Maillard reaction

Food research international, 2024-09, Vol.191, p.114591, Article 114591

2024

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Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes

Food research international, 2024-03, Vol.179, p.114033-114033, Article 114033

2024

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Effect of extrusion on the structural and flavor properties of oat flours

Journal of cereal science, 2023-09, Vol.113, p.103742, Article 103742

2023

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Enhancement effect of odor and multi‐sensory superposition on sweetness

Comprehensive reviews in food science and food safety, 2023-11, Vol.22 (6), p.4871-4889

2023

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Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein

International journal of food properties, 2023-12, Vol.26 (2), p.3241-3260

2023

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Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef

Innovative food science & emerging technologies, 2023-03, Vol.84, p.103261, Article 103261

2023

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Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Food frontiers, 2024-03, Vol.5 (2), p.508-521

2024

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Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

Foods, 2021-12, Vol.10 (12), p.3151

2021

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Quality Assessment and Ripeness Prediction of Table Grapes Using Visible-Near-Infrared Spectroscopy

Foods, 2023-06, Vol.12 (12), p.2364

2023

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An aptamer-based colorimetric/SERS dual-mode sensing strategy for the detection of sulfadimethoxine residues in animal-derived foods

Analytical methods, 2023-02, Vol.15 (8), p.147-153

2023

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Discrimination of Maturity Stages of Cabernet Sauvignon Wine Grapes Using Visible-Near-Infrared Spectroscopy

Foods, 2023-12, Vol.12 (23), p.4371

2023

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Selenomethionine-Dominated Selenium-Enriched Peanut Protein Ameliorates Alcohol-Induced Liver Disease in Mice by Suppressing Oxidative Stress

Foods, 2021-12, Vol.10 (12), p.2979

2021

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Mitochondrial membrane protein mitofusin 2 as a potential therapeutic target for treating free fatty acid–induced hepatic inflammation in dairy cows during early lactation

Journal of dairy science, 2020-06, Vol.103 (6), p.5561-5574

2020

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Effect of Lard or Plus Soybean Oil on Markers of Liver Function in Healthy Subjects: A Randomized Controlled-Feeding Trial

Habitual animal fat consumption in shaping gut microbiota and microbial metabolites

Effect of lard plus soybean oil on blood pressure and other cardiometabolic risk factors in healthy subjects: a randomized controlled-feeding trial

Changes in fatty acid composition of human milk over lactation stages and relationship with dietary intake in Chinese women

Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds

Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

The Total Saponins from Panax japonicus Promote Lipolysis in Senescent Adipocytes via the ALK7-SMADs Pathway

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

Total saponins from Panax japonicus promote lipolysis of aging fat through the tyrosine hydroxylase signaling pathway

The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment

Aggregation and assessment of grape quality parameters with visible-near-infrared spectroscopy: Introducing a novel quantitative index

The kinetic study of 2-acetyl-1-pyrroline accumulation in the model system: An insight into enhancing rice flavor through the Maillard reaction

Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes

Effect of extrusion on the structural and flavor properties of oat flours

Enhancement effect of odor and multi‐sensory superposition on sweetness

Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein

Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

Quality Assessment and Ripeness Prediction of Table Grapes Using Visible-Near-Infrared Spectroscopy

An aptamer-based colorimetric/SERS dual-mode sensing strategy for the detection of sulfadimethoxine residues in animal-derived foods

Discrimination of Maturity Stages of Cabernet Sauvignon Wine Grapes Using Visible-Near-Infrared Spectroscopy

Selenomethionine-Dominated Selenium-Enriched Peanut Protein Ameliorates Alcohol-Induced Liver Disease in Mice by Suppressing Oxidative Stress

Mitochondrial membrane protein mitofusin 2 as a potential therapeutic target for treating free fatty acid–induced hepatic inflammation in dairy cows during early lactation

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