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Atomic Cation‐Vacancy Engineering of NiFe‐Layered Double Hydroxides for Improved Activity and Stability towards the Oxygen Evolution Reaction

Angewandte Chemie International Edition, 2021-11, Vol.60 (46), p.24612-24619

International ed. in English, 2021

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The development of fruit-based functional foods targeting the health and wellness market: a review

International journal of food science & technology, 2011-05, Vol.46 (5), p.899-920

Sun-Waterhouse, Dongxiao

2011

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Mesopore‐Rich Fe–N–C Catalyst with FeN4–O–NC Single‐Atom Sites Delivers Remarkable Oxygen Reduction Reaction Performance in Alkaline Media

Advanced materials (Weinheim), 2022-07, Vol.34 (29), p.e2202544-n/a

2022

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Molten NaCl‐Assisted Synthesis of Porous Fe‐N‐C Electrocatalysts with a High Density of Catalytically Accessible FeN4 Active Sites and Outstanding Oxygen Reduction Reaction Performance

Advanced energy materials, 2021-05, Vol.11 (19), p.n/a

2021

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Cadmium induces ferroptosis and apoptosis by modulating miR‐34a‐5p/Sirt1axis in PC12 cells

Environmental toxicology, 2022-01, Vol.37 (1), p.41-51

2022

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Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

Journal of the science of food and agriculture, 2021-01, Vol.101 (1), p.158-166

2021

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Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships

Comprehensive reviews in food science and food safety, 2022-07, Vol.21 (4), p.3033-3095

2022

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Recent Advances in Self‐Supported Semiconductor Heterojunction Nanoarrays as Efficient Photoanodes for Photoelectrochemical Water Splitting

Small (Weinheim an der Bergstrasse, Germany), 2022-12, Vol.18 (48), p.e2204553-n/a

2022

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Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Comprehensive reviews in food science and food safety, 2020-03, Vol.19 (2), p.801-834

2020

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Engineering local coordination environments and site densities for high‐performance Fe‐N‐C oxygen reduction reaction electrocatalysis

SmartMat (Beijing, China), 2021-07, Vol.2 (2), p.154-175

2021

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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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Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

International journal of food science & technology, 2020-01, Vol.55 (1), p.146-156

2020

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Beyond antioxidant actions: Insights into the antioxidant activities of tyr‐containing dipeptides in aqueous solution systems and liposomal systems

International journal of food science & technology, 2020-10, Vol.55 (10), p.3227-3234

2020

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The effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauce

International journal of food science & technology, 2022-07, Vol.57 (7), p.4316-4327

2022

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Physicochemical and emulsifying properties of whey protein isolate (WPI)‐polydextrose conjugates prepared via Maillard reaction

International journal of food science & technology, 2021-08, Vol.56 (8), p.3784-3794

2021

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Genome wide association studies for milk production traits in Chinese Holstein population

PloS one, 2010-10, Vol.5 (10), p.e13661-e13661

2010

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Using RNA sequencing to identify putative competing endogenous RNAs (ceRNAs) potentially regulating fat metabolism in bovine liver

Scientific reports, 2017-07, Vol.7 (1), p.6396-12, Article 6396

2017

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γ‐Glu‐Met synthesised using a bacterial glutaminase as a potential inhibitor of dipeptidyl peptidase IV

International journal of food science & technology, 2018-05, Vol.53 (5), p.1166-1175

2018

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Modification of rice protein with glutaminase for improved structural and sensory properties

International journal of food science & technology, 2019-07, Vol.54 (7), p.2458-2467

2019

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Pancreatic lipase-inhibiting protein hydrolysate and peptides from seabuckthorn seed meal: Preparation optimization and inhibitory mechanism

Food science & technology, 2020-12, Vol.134, p.109870, Article 109870

2020

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The Significance of Regulatory MicroRNAs: Their Roles in Toxicodynamics of Mycotoxins and in the Protection Offered by Dietary Therapeutics Against Mycotoxin‐Induced Toxicity

Comprehensive reviews in food science and food safety, 2019-01, Vol.18 (1), p.48-66

2019

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Genome wide association study identifies 20 novel promising genes associated with milk fatty acid traits in Chinese Holstein

PloS one, 2014-05, Vol.9 (5), p.e96186-e96186

2014

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CNV discovery for milk composition traits in dairy cattle using whole genome resequencing

BMC genomics, 2017-03, Vol.18 (1), p.265-265, Article 265

2017

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Genetic marker identification of SEC13 gene for milk production traits in Chinese holstein

Frontiers in genetics, 2023-01, Vol.13, p.1065096-1065096

2023

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Improving the color and functional properties of seabuckthorn seed protein with phytase treatment combined with alkaline solubilization and isoelectric precipitation

Journal of the science of food and agriculture, 2022-02, Vol.102 (3), p.931-939

2022

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Atomic Cation‐Vacancy Engineering of NiFe‐Layered Double Hydroxides for Improved Activity and Stability towards the Oxygen Evolution Reaction

The development of fruit-based functional foods targeting the health and wellness market: a review

Mesopore‐Rich Fe–N–C Catalyst with FeN4–O–NC Single‐Atom Sites Delivers Remarkable Oxygen Reduction Reaction Performance in Alkaline Media

Molten NaCl‐Assisted Synthesis of Porous Fe‐N‐C Electrocatalysts with a High Density of Catalytically Accessible FeN4 Active Sites and Outstanding Oxygen Reduction Reaction Performance

Cadmium induces ferroptosis and apoptosis by modulating miR‐34a‐5p/Sirt1axis in PC12 cells

Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships

Recent Advances in Self‐Supported Semiconductor Heterojunction Nanoarrays as Efficient Photoanodes for Photoelectrochemical Water Splitting

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Engineering local coordination environments and site densities for high‐performance Fe‐N‐C oxygen reduction reaction electrocatalysis

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

Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

Beyond antioxidant actions: Insights into the antioxidant activities of tyr‐containing dipeptides in aqueous solution systems and liposomal systems

The effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauce

Physicochemical and emulsifying properties of whey protein isolate (WPI)‐polydextrose conjugates prepared via Maillard reaction

Genome wide association studies for milk production traits in Chinese Holstein population

Using RNA sequencing to identify putative competing endogenous RNAs (ceRNAs) potentially regulating fat metabolism in bovine liver

γ‐Glu‐Met synthesised using a bacterial glutaminase as a potential inhibitor of dipeptidyl peptidase IV

Modification of rice protein with glutaminase for improved structural and sensory properties

Pancreatic lipase-inhibiting protein hydrolysate and peptides from seabuckthorn seed meal: Preparation optimization and inhibitory mechanism

The Significance of Regulatory MicroRNAs: Their Roles in Toxicodynamics of Mycotoxins and in the Protection Offered by Dietary Therapeutics Against Mycotoxin‐Induced Toxicity

Genome wide association study identifies 20 novel promising genes associated with milk fatty acid traits in Chinese Holstein

CNV discovery for milk composition traits in dairy cattle using whole genome resequencing

Genetic marker identification of SEC13 gene for milk production traits in Chinese holstein

Improving the color and functional properties of seabuckthorn seed protein with phytase treatment combined with alkaline solubilization and isoelectric precipitation

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