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A fully automated microfluidic PCR-array system for rapid detection of multiple respiratory tract infection pathogens

Analytical and bioanalytical chemistry, 2021-03, Vol.413 (7), p.1787-1798

2021

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Identification of N‑Glycosites in Chicken Egg White Proteins Using an Omics Strategy

Journal of agricultural and food chemistry, 2017-07, Vol.65 (26), p.5357-5364

2017

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Computational and spectroscopic analysis of interaction between food colorant citrus red 2 and human serum albumin

Scientific reports, 2019-02, Vol.9 (1), p.1615, Article 1615

2019

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Nitrite and nitrate in meat processing: Functions and alternatives

Current research in food science, 2023-01, Vol.6, p.100470-100470, Article 100470

2023

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SOLVING THE PUZZLE OF CHINA’S LOW INFLATION: A NEW PERSPECTIVE FROM SECTORAL CORE INFLATION FLUCTUATIONS

Technological and economic development of economy, 2024-03, Vol.30 (3), p.783-808

2024

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Screening Therapeutic Agents Specific to Breast Cancer Stem Cells Using a Microfluidic Single‐Cell Clone‐Forming Inhibition Assay

Small (Weinheim an der Bergstrasse, Germany), 2020-03, Vol.16 (9), p.e1901001-n/a

2020

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A Review: Microbial Diversity and Function of Fermented Meat Products in China

Frontiers in microbiology, 2021-06, Vol.12, p.645435-645435

2021

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The dual-financial-threshold effect in the “club convergence” of economic growth: a dynamic panel threshold model

Empirical economics, 2021-11, Vol.61 (5), p.2713-2737

2021

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Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter

Frontiers in microbiology, 2017-09, Vol.8, p.1747-1747

2017

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New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

Scientific reports, 2017-11, Vol.7 (1), p.14577-14, Article 14577

2017

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WHAT DRIVES CHINA’S LONG-TERM ECONOMIC GROWTH TREND? A RE-MEASUREMENT BASED ON A TIME-VARYING MIXED-FREQUENCY DYNAMIC FACTOR MODEL

Technological and economic development of economy, 2023-04, Vol.29 (3), p.741-774

2023

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Genomic Portrait of Guangdong Liannan Yao Population Based on 15 Autosomal STRs and 19 Y-STRs

Scientific reports, 2019-02, Vol.9 (1), p.2141-2141, Article 2141

2019

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Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

Frontiers in microbiology, 2019-03, Vol.10, p.472-472

2019

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Programmable droplet microfluidics for complex multistep bioassays

Interdisciplinary medicine (Richmond, Vic. Print), 2024-01, Vol.2 (1), p.n/a

2024

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Changes in Texture and Collagen Properties of Pork Skin during Salt-Enzyme-Alkali Tenderization Treatment

Foods, 2024-10, Vol.13 (20), p.3264

2024

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Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage

Gels, 2024-10, Vol.10 (10), p.643

2024

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The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products

Foods, 2024-02, Vol.13 (4), p.608

2024

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GC-TOF-MS-Based Non-Targeted Metabolomic Analysis of Differential Metabolites in Chinese Ultra-Long-Term Industrially Fermented Kohlrabi and Their Associated Metabolic Pathways

Metabolites, 2022-10, Vol.12 (10), p.991

2022

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Screening of Optimal Konjac Glucomannan-Protein Composite Gel Formulations to Mimic the Texture and Appearance of Tripe

Gels, 2024-08, Vol.10 (8), p.528

2024

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The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage

Journal of food quality, 2022-11, Vol.2022, p.1-9

2022

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Effects of Refrigerated Storage on Restarted Morphological Development of Dictyophora indusiata Fruiting Bodies

Agronomy (Basel), 2024-07, Vol.14 (7), p.1539

2024

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Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors

Foods, 2024-05, Vol.13 (10), p.1482

2024

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The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon

Foods, 2023-10, Vol.12 (20), p.3729

2023

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Therapeutic effect on pyriform sinus carcinoma resection via paraglottic space approach

Frontiers in surgery, 2023-01, Vol.9, p.1068754-1068754

2023

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Droplet Encoding‐Pairing Enabled Multiplexed Digital Loop‐Mediated Isothermal Amplification for Simultaneous Quantitative Detection of Multiple Pathogens

Advanced science, 2023-03, Vol.10 (7), p.e2205863-n/a

2023

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A fully automated microfluidic PCR-array system for rapid detection of multiple respiratory tract infection pathogens

Identification of N‑Glycosites in Chicken Egg White Proteins Using an Omics Strategy

Computational and spectroscopic analysis of interaction between food colorant citrus red 2 and human serum albumin

Nitrite and nitrate in meat processing: Functions and alternatives

SOLVING THE PUZZLE OF CHINA’S LOW INFLATION: A NEW PERSPECTIVE FROM SECTORAL CORE INFLATION FLUCTUATIONS

Screening Therapeutic Agents Specific to Breast Cancer Stem Cells Using a Microfluidic Single‐Cell Clone‐Forming Inhibition Assay

A Review: Microbial Diversity and Function of Fermented Meat Products in China

The dual-financial-threshold effect in the “club convergence” of economic growth: a dynamic panel threshold model

Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter

New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

WHAT DRIVES CHINA’S LONG-TERM ECONOMIC GROWTH TREND? A RE-MEASUREMENT BASED ON A TIME-VARYING MIXED-FREQUENCY DYNAMIC FACTOR MODEL

Genomic Portrait of Guangdong Liannan Yao Population Based on 15 Autosomal STRs and 19 Y-STRs

Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

Programmable droplet microfluidics for complex multistep bioassays

Changes in Texture and Collagen Properties of Pork Skin during Salt-Enzyme-Alkali Tenderization Treatment

Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products

GC-TOF-MS-Based Non-Targeted Metabolomic Analysis of Differential Metabolites in Chinese Ultra-Long-Term Industrially Fermented Kohlrabi and Their Associated Metabolic Pathways

Screening of Optimal Konjac Glucomannan-Protein Composite Gel Formulations to Mimic the Texture and Appearance of Tripe

The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage

Effects of Refrigerated Storage on Restarted Morphological Development of Dictyophora indusiata Fruiting Bodies

Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors

The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon

Therapeutic effect on pyriform sinus carcinoma resection via paraglottic space approach

Droplet Encoding‐Pairing Enabled Multiplexed Digital Loop‐Mediated Isothermal Amplification for Simultaneous Quantitative Detection of Multiple Pathogens

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