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Advancements in the Synthesis and Functionalization of Zinc Oxide-Based Nanomaterials for Enhanced Oral Cancer Therapy

Molecules (Basel, Switzerland), 2024-06, Vol.29 (11), p.2706

2024

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Effects of Syringic Acid on Apoptosis, Inflammation, and AKT/mTOR Signaling Pathway in Gastric Cancer Cells

Frontiers in nutrition (Lausanne), 2021-12, Vol.8, p.788929-788929

2021

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Exploring the hypolipidemic effects of bergenin from Saxifraga melanocentra Franch: mechanistic insights and potential for hyperlipidemia treatment

Lipids in health and disease, 2023-11, Vol.22 (1), p.1-203, Article 203

2023

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A Comprehensive Review on Bio-Based Materials for Chronic Diabetic Wounds

Molecules (Basel, Switzerland), 2023-01, Vol.28 (2), p.604

2023

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Isolation and Characterization of Bacteriocin-Producing Lacticaseibacillus rhamnosus XN2 from Yak Yoghurt and Its Bacteriocin

Molecules (Basel, Switzerland), 2022-03, Vol.27 (7), p.2066

2022

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Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

Journal of food quality, 2023-06, Vol.2023, p.1-12

2023

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A Review of the Potential Consequences of Pearl Millet (Pennisetum glaucum) for Diabetes Mellitus and Other Biomedical Applications

Nutrients, 2022-07, Vol.14 (14), p.2932

2022

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Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Journal of food quality, 2021, Vol.2021, p.1-10

2021

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The Antibacterial Activity Mode of Action of Plantaricin YKX against Staphylococcus aureus

Molecules (Basel, Switzerland), 2022-07, Vol.27 (13), p.4280

2022

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Sophoridine from Sophora Flower Attenuates Ovariectomy Induced Osteoporosis through the RANKL-ERK-NFAT Pathway

Journal of agricultural and food chemistry, 2017-11, Vol.65 (44), p.9647-9654

2017

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Purification and Characterization of Anti-Alicyclobacillus Bacteriocin Produced by Lactobacillus rhamnosus

Journal of food protection, 2013-09, Vol.76 (9), p.1575-1581

2013

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Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics

Current research in food science, 2023-01, Vol.7, p.100583-100583, Article 100583

2023

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Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: A comparative HS-GC-IMS fingerprinting study

Current research in food science, 2024-01, Vol.8, p.100781, Article 100781

2024

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Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process

Journal of food quality, 2021-07, Vol.2021, p.1-11

2021

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Purification, antioxidant activities, encapsulation, and release profile of total flavonoids in Peony seed meal

Food science & nutrition, 2022-04, Vol.10 (4), p.1051-1057

2022

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Identification of Six Phytochemical Compounds from Asparagus officinalis L. Root Cultivars from New Zealand and China Using UAE-SPE-UPLC-MS/MS: Effects of Extracts on H₂O₂-Induced Oxidative Stress

Nutrients, 2019-01, Vol.11 (1), p.107

2019

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Unraveling gender-specific lipids and flavor volatiles in giant salamander (Andrias davidianus) livers via lipidomics and GC-IMS

Food Chemistry: X, 2024-10, Vol.23, p.101786, Article 101786

2024

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Purification and Characterization of Plantaricin YKX and Assessment of Its Inhibitory Activity Against Alicyclobacillus spp

Frontiers in microbiology, 2021-12, Vol.12, p.783266-783266

2021

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Materials-based drug delivery approaches: Recent advances and future perspectives

Green processing and synthesis, 2024-02, Vol.13 (1), p.393-410

2024

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Antimicrobial peptides sourced from post-butter processing waste yak milk protein hydrolysates

AMB Express, 2017-12, Vol.7 (1), p.217-6, Article 217

2017

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Compositional analysis of natural pomegranate peel powder dried by different methods and nutritional and sensory evaluation of cookies fortified with pomegranate peel powder

Frontiers in nutrition (Lausanne), 2023-03, Vol.10, p.1118156-1118156

2023

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Efficient Separation of Four Antibacterial Diterpenes from the Roots of Salvia Prattii Using Non-Aqueous Hydrophilic Solid-Phase Extraction Followed by Preparative High-Performance Liquid Chromatography

Molecules (Basel, Switzerland), 2018-03, Vol.23 (3), p.623

2018

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Primary characterization of bacteriocin paracin C – A novel bacteriocin produced by Lactobacillus paracasei

Food control, 2013-11, Vol.34 (1), p.168-176

2013

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Carboxylated graphene oxide nanosheets as efficient electrodes for high-performance supercapacitors

Frontiers in chemistry, 2022-08, Vol.10, p.944793

2022

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Literature analysis on asparagus roots and review of its functional characterizations

Frontiers in nutrition (Lausanne), 2023-04, Vol.9, p.1024190-1024190

2023

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Advancements in the Synthesis and Functionalization of Zinc Oxide-Based Nanomaterials for Enhanced Oral Cancer Therapy

Effects of Syringic Acid on Apoptosis, Inflammation, and AKT/mTOR Signaling Pathway in Gastric Cancer Cells

Exploring the hypolipidemic effects of bergenin from Saxifraga melanocentra Franch: mechanistic insights and potential for hyperlipidemia treatment

A Comprehensive Review on Bio-Based Materials for Chronic Diabetic Wounds

Isolation and Characterization of Bacteriocin-Producing Lacticaseibacillus rhamnosus XN2 from Yak Yoghurt and Its Bacteriocin

Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

A Review of the Potential Consequences of Pearl Millet (Pennisetum glaucum) for Diabetes Mellitus and Other Biomedical Applications

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

The Antibacterial Activity Mode of Action of Plantaricin YKX against Staphylococcus aureus

Sophoridine from Sophora Flower Attenuates Ovariectomy Induced Osteoporosis through the RANKL-ERK-NFAT Pathway

Purification and Characterization of Anti-Alicyclobacillus Bacteriocin Produced by Lactobacillus rhamnosus

Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics

Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: A comparative HS-GC-IMS fingerprinting study

Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process

Purification, antioxidant activities, encapsulation, and release profile of total flavonoids in Peony seed meal

Identification of Six Phytochemical Compounds from Asparagus officinalis L. Root Cultivars from New Zealand and China Using UAE-SPE-UPLC-MS/MS: Effects of Extracts on H₂O₂-Induced Oxidative Stress

Unraveling gender-specific lipids and flavor volatiles in giant salamander (Andrias davidianus) livers via lipidomics and GC-IMS

Purification and Characterization of Plantaricin YKX and Assessment of Its Inhibitory Activity Against Alicyclobacillus spp

Materials-based drug delivery approaches: Recent advances and future perspectives

Antimicrobial peptides sourced from post-butter processing waste yak milk protein hydrolysates

Compositional analysis of natural pomegranate peel powder dried by different methods and nutritional and sensory evaluation of cookies fortified with pomegranate peel powder

Efficient Separation of Four Antibacterial Diterpenes from the Roots of Salvia Prattii Using Non-Aqueous Hydrophilic Solid-Phase Extraction Followed by Preparative High-Performance Liquid Chromatography

Primary characterization of bacteriocin paracin C – A novel bacteriocin produced by Lactobacillus paracasei

Carboxylated graphene oxide nanosheets as efficient electrodes for high-performance supercapacitors

Literature analysis on asparagus roots and review of its functional characterizations

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