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Continuous Flow Electrochemical Synthesis of Olivine-Structured NaFePO 4 Cathode Material for Sodium-Ion Batteries from Recycle LiFePO 4

Small (Weinheim an der Bergstrasse, Germany), 2024-08, Vol.20 (32), p.e2401489

2024

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Continuous Flow Electrochemical Synthesis of Olivine‐Structured NaFePO4 Cathode Material for Sodium‐Ion Batteries from Recycle LiFePO4

Small (Weinheim an der Bergstrasse, Germany), 2024-08, Vol.20 (32), p.e2401489-n/a

2024

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Turning copper into an efficient and stable CO evolution catalyst beyond noble metals

Nature communications, 2024-07, Vol.15 (1), p.5998-11, Article 5998

2024

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Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution

Food research international, 2024-07, Vol.187, p.114456-114456, Article 114456

2024

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Close Intimacy between PtIn Clusters and Zeolite Channels for Ultrastability toward Propane Dehydrogenation

Nano letters, 2024-06, Vol.24 (24), p.7236-7243

2024

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Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions

Trends in food science & technology, 2024-06, Vol.148, p.104523, Article 104523

2024

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Enrofloxacin pharmacokinetics in yellow catfish (Pelteobagrus fulvidraco): A comparative analysis of oral, intramuscular, and bath administration

Journal of veterinary pharmacology and therapeutics, 2024-05, Vol.47 (3), p.215-225

2024

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Effect of cold plasma on lipid oxidation of fish and fish‐based products: a review

International journal of food science & technology, 2024-03, Vol.59 (3), p.1958-1967

2024

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A Single-Probe Blade Tip Timing Method for Fast Extraction of Blade Natural Frequency

IEEE transactions on instrumentation and measurement, 2024, Vol.73, p.1-11

2024

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Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis

Food science and human wellness, 2024-01, Vol.13 (1), p.101-114

2024

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Enhancing Kokumi Sensation and Reducing Bitterness in Acid-Hydrolyzed Vegetable Proteins through Lactate and Thermal Processing

Journal of agricultural and food chemistry, 2023-12, Vol.71 (49), p.19694-19704

2023

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Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics

Ultrasonics sonochemistry, 2023-11, Vol.100, p.106597-106597, Article 106597

2023

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Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu)

Food science and human wellness, 2023-11, Vol.12 (6), p.2408-2416

2023

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Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish () based on molecular docking and electronic tongue technology

Food & function, 2023-10, Vol.14 (21), p.9671-968

2023

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Kokumi-Enhancing Mechanism of N‑l‑lactoyl‑l‑Met Elucidated by Sensory Experiments and Molecular Simulations

Journal of agricultural and food chemistry, 2023-10, Vol.71 (40), p.14697-14705

2023

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Manipulation of Spatial Infrared Emission Based on W‐Doped Vanadium Oxide Films toward Thermal Coding

Advanced materials interfaces, 2023-10, Vol.10 (29), p.n/a

2023

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Catalysis-Mediated Male Contraception through Black Phosphorus Nanosheets

ACS applied materials & interfaces, 2023-09, Vol.15 (36), p.42284-42292

2023

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Additional Cover: Cover Image, Volume 22, Issue 5

Comprehensive reviews in food science and food safety, 2023-09, Vol.22 (5)

2023

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Conjoint transcriptomic and proteogenomic analysis of quality formation in various Porphyra dentata harvests: Photosynthesis acts as a stressor

Food frontiers, 2023-09, Vol.4 (3), p.1440-1452

2023

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Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Comprehensive reviews in food science and food safety, 2023-09, Vol.22 (5), p.3560-3601

2023

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A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring

International journal of biological macromolecules, 2023-08, Vol.247, p.125778-125778, Article 125778

2023

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Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy

Frontiers in nutrition (Lausanne), 2023-06, Vol.10, p.1102225-1102225

2023

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Manipulating local coordination of copper single atom catalyst enables efficient CO2-to-CH4 conversion

Nature communications, 2023-06, Vol.14 (1), p.3382-3382, Article 3382

2023

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Manipulating local coordination of copper single atom catalyst enables efficient CO 2 -to-CH 4 conversion

Nature communications, 2023-06, Vol.14 (1), p.3382

2023

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Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis

Fermentation (Basel), 2023-06, Vol.9 (6), p.515

2023

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Continuous Flow Electrochemical Synthesis of Olivine-Structured NaFePO 4 Cathode Material for Sodium-Ion Batteries from Recycle LiFePO 4

Continuous Flow Electrochemical Synthesis of Olivine‐Structured NaFePO4 Cathode Material for Sodium‐Ion Batteries from Recycle LiFePO4

Turning copper into an efficient and stable CO evolution catalyst beyond noble metals

Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution

Close Intimacy between PtIn Clusters and Zeolite Channels for Ultrastability toward Propane Dehydrogenation

Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions

Enrofloxacin pharmacokinetics in yellow catfish (Pelteobagrus fulvidraco): A comparative analysis of oral, intramuscular, and bath administration

Effect of cold plasma on lipid oxidation of fish and fish‐based products: a review

A Single-Probe Blade Tip Timing Method for Fast Extraction of Blade Natural Frequency

Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis

Enhancing Kokumi Sensation and Reducing Bitterness in Acid-Hydrolyzed Vegetable Proteins through Lactate and Thermal Processing

Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics

Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu)

Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish () based on molecular docking and electronic tongue technology

Kokumi-Enhancing Mechanism of N‑l‑lactoyl‑l‑Met Elucidated by Sensory Experiments and Molecular Simulations

Manipulation of Spatial Infrared Emission Based on W‐Doped Vanadium Oxide Films toward Thermal Coding

Catalysis-Mediated Male Contraception through Black Phosphorus Nanosheets

Additional Cover: Cover Image, Volume 22, Issue 5

Conjoint transcriptomic and proteogenomic analysis of quality formation in various Porphyra dentata harvests: Photosynthesis acts as a stressor

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring

Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy

Manipulating local coordination of copper single atom catalyst enables efficient CO2-to-CH4 conversion

Manipulating local coordination of copper single atom catalyst enables efficient CO 2 -to-CH 4 conversion

Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis

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