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Characteristics and function of the gut microbiota in patients with IgA nephropathy via metagenomic sequencing technology

Renal failure, 2024-12, Vol.46 (2), p.2393754

2024

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Asian Berries: Health Benefits

1st, 2021

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Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice

Food control, 2021-12, Vol.130, p.108293, Article 108293

2021

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Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae (Citrus reticulata ‘Chachi’) during storage

Food chemistry, 2017-09, Vol.230, p.649-656

2017

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Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

Food chemistry, 2019-12, Vol.301, p.125282-125282, Article 125282

2019

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Fluid-induced vibration evolution mechanism of multiphase free sink vortex and the multi-source vibration sensing method

Mechanical systems and signal processing, 2023-04, Vol.189, p.110058, Article 110058

2023

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Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation

Food science & technology, 2022-09, Vol.167, p.113796, Article 113796

2022

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Eocene melting of subducting continental crust and early uplifting of central Tibet: Evidence from central-western Qiangtang high-K calc-alkaline andesites, dacites and rhyolites

Earth and planetary science letters, 2008-07, Vol.272 (1), p.158-171

2008

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GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons

Food research international, 2021-12, Vol.150, p.110784-110784, Article 110784

2021

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Vibration Position Detection of Robot Arm Based on Feature Extraction of 3D Lidar

Sensors (Basel, Switzerland), 2024-10, Vol.24 (20), p.6584

2024

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Promotion of catalytic performance by adding W into Pt/ZrO2 catalyst for selective catalytic oxidation of ammonia

Applied surface science, 2017-04, Vol.402, p.323-329

2017

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Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard

Molecules (Basel, Switzerland), 2021-10, Vol.26 (20), p.6173

2021

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Effects of Lactobacillus plantarum FM 17 fermentation on jackfruit polysaccharides: Physicochemical, structural, and bioactive properties

International journal of biological macromolecules, 2024-02, Vol.258 (Pt 2), p.128988-128988, Article 128988

2024

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Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [ Brassica juncea (L.)] Fermentation

Frontiers in microbiology, 2022-04, Vol.13, p.824644-824644

2022

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A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures

Food science & technology, 2021-05, Vol.143, p.110860, Article 110860

2021

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Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya ( Hylocereus polyrhizus )

Molecules (Basel, Switzerland), 2022-02, Vol.27 (4), p.1193

2022

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Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids

Food chemistry, 2022-08, Vol.386, p.132834-132834, Article 132834

2022

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Persimmon vinegar polyphenols protect against hydrogen peroxide-induced cellular oxidative stress via Nrf2 signalling pathway

Food chemistry, 2018-07, Vol.255, p.23-30

2018

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NMF-Based Approach for Missing Values Imputation of Mass Spectrometry Metabolomics Data

Molecules (Basel, Switzerland), 2021-09, Vol.26 (19), p.5787

2021

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Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics

Food science & technology, 2023-04, Vol.180, p.114627, Article 114627

2023

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Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice

Food chemistry, 2014-06, Vol.153, p.114-120

2014

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Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)

Food science & technology, 2021-03, Vol.138, p.110653, Article 110653

2021

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Effects of probiotic litchi juice on immunomodulatory function and gut microbiota in mice

Food research international, 2020-11, Vol.137, p.109433-109433, Article 109433

2020

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Research on Response Parameters and Classification Identification Method of Concrete Vibration Process

Materials, 2023-04, Vol.16 (8), p.2958

2023

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Effects of high pressure synergistic enzymatic physical state and concentration on the denaturation of polyphenol oxidase

Food chemistry, 2023-12, Vol.428, p.136703-136703, Article 136703

2023

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Characteristics and function of the gut microbiota in patients with IgA nephropathy via metagenomic sequencing technology

Asian Berries: Health Benefits

Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice

Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae (Citrus reticulata ‘Chachi’) during storage

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

Fluid-induced vibration evolution mechanism of multiphase free sink vortex and the multi-source vibration sensing method

Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation

Eocene melting of subducting continental crust and early uplifting of central Tibet: Evidence from central-western Qiangtang high-K calc-alkaline andesites, dacites and rhyolites

GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons

Vibration Position Detection of Robot Arm Based on Feature Extraction of 3D Lidar

Promotion of catalytic performance by adding W into Pt/ZrO2 catalyst for selective catalytic oxidation of ammonia

Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard

Effects of Lactobacillus plantarum FM 17 fermentation on jackfruit polysaccharides: Physicochemical, structural, and bioactive properties

Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [ Brassica juncea (L.)] Fermentation

A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures

Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya ( Hylocereus polyrhizus )

Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids

Persimmon vinegar polyphenols protect against hydrogen peroxide-induced cellular oxidative stress via Nrf2 signalling pathway

NMF-Based Approach for Missing Values Imputation of Mass Spectrometry Metabolomics Data

Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics

Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice

Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)

Effects of probiotic litchi juice on immunomodulatory function and gut microbiota in mice

Research on Response Parameters and Classification Identification Method of Concrete Vibration Process

Effects of high pressure synergistic enzymatic physical state and concentration on the denaturation of polyphenol oxidase

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