Zhao-Jun Wei
sbfe.hfut.edu.cn
0000-0003-1729-209X
North Minzu University
258 papers found
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LC-MS/MS targeting analysis of terpenoid metabolism in Carya cathayensis at different developmental stages
Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit
Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal
Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications
Proanthocyanidin oligomers extract from hawthorn mediates cell cycle arrest, apoptosis, and lysosome vacuolation on HCT116 cells
Cryoconcentration by Centrifugation–Filtration: A Simultaneous, Efficient and Innovative Method to Increase Thermosensitive Bioactive Compounds of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) Extract
Transcriptome Analysis Reveals the Anti-cancerous Mechanism of Licochalcone A on Human Hepatoma Cell HepG2
Transcriptome Analysis Reveals the Gene Expression Changes in the Silkworm (Bombyx mori) in Response to Hydrogen Sulfide Exposure
The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products
Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products
Ginsenoside Rg1 ameliorates blood–brain barrier disruption and traumatic brain injury via attenuating macrophages derived exosomes miR-21 release
Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions
Recent advances on bioactive food derived anti-diabetic hydrolysates and peptides from natural resources
Evolutionary research trend of Polygonatum species: a comprehensive account of their transformation from traditional medicines to functional foods
Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid
Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals
Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects
Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system
Evaluation of spatial memory and anti‐fatigue function of long‐term supplementation of β‐alanine and confirmation through cAMP‐PKA and apoptosis pathways in mice
Integration of miRNAs, Degradome, and Transcriptome Omics Uncovers a Complex Regulatory Network and Provides Insights Into Lipid and Fatty Acid Synthesis During Sesame Seed Development
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