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Complement Inhibition Enables Renal Allograft Accommodation and Long‐Term Engraftment in Presensitized Nonhuman Primates

American journal of transplantation, 2011-10, Vol.11 (10), p.2057-2066

2011

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Peginterferon is preferable to entecavir for prevention of unfavourable events in patients with HBeAg‐positive chronic hepatitis B: A five‐year observational cohort study

Journal of viral hepatitis, 2017-11, Vol.24 (S1), p.12-20

2017

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Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut

Meat science, 2012-09, Vol.92 (1), p.8-15

2012

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Dynamic Emergency Vehicle Path Planning and Traffic Evacuation Based on Salp Swarm Algorithm

Journal of advanced transportation, 2022-04, Vol.2022, p.1-28

2022

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Antioxidative Activity of Whey Protein Hydrolysates in a Liposomal System

Journal of dairy science, 2001-12, Vol.84 (12), p.2577-2583

2001

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Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates

Journal of food science, 2000-08, Vol.65 (5), p.811-818

2000

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Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System

Journal of food science, 2002-10, Vol.67 (8), p.2952-2956

2002

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Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures

Meat science, 2003-10, Vol.65 (2), p.899-907

2003

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Renoprotective effect of atorvastatin on STZ-diabetic rats through inhibiting inflammatory factors expression in diabetic rat

European review for medical and pharmacological sciences, 2016-05, Vol.20 (9), p.1888

2016

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Identification of the optimal product configuration and parameters based on individual customer requirements on performance and costs in one-of-a-kind production

International journal of production research, 2008-06, Vol.46 (12), p.3297-3326

2008

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Inhibition of Oxidant-Induced Biochemical Changes of Pork Myofibrillar Protein by Hydrolyzed Potato Protein

Journal of food science, 2008-08, Vol.73 (6), p.C482-C487

2008

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Influence of slip on the three-dimensional instability of flow past an elongated superhydrophobic bluff body

Journal of fluid mechanics, 2017-03, Vol.814, p.69-94

2017

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Interaction of Myofibrillar and Preheated Soy Proteins

Journal of food science, 2002-10, Vol.67 (8), p.2851-2856

2002

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A computational fluid dynamics study on the solid mineral particles-laden flow in a novel offshore agitated vessel

Proceedings of the Institution of Mechanical Engineers. Part M, Journal of engineering for the maritime environment, 2019-05, Vol.233 (2), p.622-631

2019

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Drag enhancement and drag reduction in viscoelastic fluid flow around a cylinder

Europhysics letters, 2010-09, Vol.91 (6), p.64001

2010

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Effects of Inulin/Oligofructose on the Thermal Stability and Acid-Induced Gelation of Soy Proteins

Journal of food science, 2008-03, Vol.73 (2), p.E44-E50

2008

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Turbulence and heat transfer on a rotating, heated half soap bubble

Journal of fluid mechanics, 2021-10, Vol.924, Article A19

2021

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Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase

Food research international, 2005-12, Vol.38 (10), p.1143-1149

2005

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Three-dimensional point-based shape registration algorithm based on adaptive distance function

IET computer vision, 2011, Vol.5 (1), p.68-76

2011

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Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle

Meat science, 2006-08, Vol.73 (4), p.600-604

2006

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Prediction of beef meat emulsion quality with apparent light backscatter extinction

Food research international, 2010-06, Vol.43 (5), p.1260-1266

2010

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A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering

Meat science, 2009-03, Vol.81 (3), p.456-466

2009

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Prediction of meat emulsion stability using reflection photometry

Journal of food engineering, 2007-10, Vol.82 (3), p.310-315

2007

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Integrated detection of citrus fruits and branches using a convolutional neural network

Computers and electronics in agriculture, 2020-07, Vol.174, p.105469, Article 105469

2020

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Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display

Meat science, 2018-09, Vol.143, p.199-209

2018

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Complement Inhibition Enables Renal Allograft Accommodation and Long‐Term Engraftment in Presensitized Nonhuman Primates

Peginterferon is preferable to entecavir for prevention of unfavourable events in patients with HBeAg‐positive chronic hepatitis B: A five‐year observational cohort study

Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut

Dynamic Emergency Vehicle Path Planning and Traffic Evacuation Based on Salp Swarm Algorithm

Antioxidative Activity of Whey Protein Hydrolysates in a Liposomal System

Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates

Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System

Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures

Renoprotective effect of atorvastatin on STZ-diabetic rats through inhibiting inflammatory factors expression in diabetic rat

Identification of the optimal product configuration and parameters based on individual customer requirements on performance and costs in one-of-a-kind production

Inhibition of Oxidant-Induced Biochemical Changes of Pork Myofibrillar Protein by Hydrolyzed Potato Protein

Influence of slip on the three-dimensional instability of flow past an elongated superhydrophobic bluff body

Interaction of Myofibrillar and Preheated Soy Proteins

A computational fluid dynamics study on the solid mineral particles-laden flow in a novel offshore agitated vessel

Drag enhancement and drag reduction in viscoelastic fluid flow around a cylinder

Effects of Inulin/Oligofructose on the Thermal Stability and Acid-Induced Gelation of Soy Proteins

Turbulence and heat transfer on a rotating, heated half soap bubble

Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase

Three-dimensional point-based shape registration algorithm based on adaptive distance function

Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle

Prediction of beef meat emulsion quality with apparent light backscatter extinction

A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering

Prediction of meat emulsion stability using reflection photometry

Integrated detection of citrus fruits and branches using a convolutional neural network

Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display

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