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Fei, Yongtao, Li, Li, Huang, Li, Liu, Gongliang, Bai, Weidong, Liang, Ruiheng
Published in International journal of food science & technology (01.10.2022)
Published in International journal of food science & technology (01.10.2022)
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Effect of marinating and frying on the flavor of braised pigeon
Qian, Min, Zheng, Minyi, Zhao, Wenhong, Liu, Qiaoyu, Zeng, Xiaofang, Bai, Weidong
Published in Journal of food processing and preservation (01.03.2021)
Published in Journal of food processing and preservation (01.03.2021)
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Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas
Qu, Chunyun, Peng, Liying, Fei, Yongtao, Liang, Jinglong, Bai, Weidong, Liu, Gongliang
Published in Bioengineered (31.12.2023)
Published in Bioengineered (31.12.2023)
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Far-forward neutrinos at the Large Hadron Collider
Bai, Weidong, Diwan, Milind, Garzelli, Maria Vittoria, Jeong, Yu Seon, Reno, Mary Hall
Published in The journal of high energy physics (03.06.2020)
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Published in The journal of high energy physics (03.06.2020)
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Identification of EGFR-Related LINC00460/mir-338-3p/MCM4 Regulatory Axis as Diagnostic and Prognostic Biomarker of Lung Adenocarcinoma Based on Comprehensive Bioinformatics Analysis and Experimental Validation
Jia, Mingxi, Feng, Shanshan, Cao, Fengxi, Deng, Jing, Li, Wen, Zhou, Wangyan, Liu, Xiang, Bai, Weidong
Published in Cancers (01.10.2022)
Published in Cancers (01.10.2022)
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Application of QuEChERS-based purification coupled with isotope dilution gas chromatography-mass spectrometry method for the determination of N-nitrosamines in soy sauce
Zeng, Xiaofang, Bai, Weidong, Xian, Yanping, Dong, Hao, Luo, Donghui
Published in Analytical methods (01.01.2016)
Published in Analytical methods (01.01.2016)
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Cross-kingdom regulation by dietary plant miRNAs: an evidence-based review with recent updates
Jia, MingXi, He, JinTao, Bai, WeiDong, Lin, QinLu, Deng, Jing, Li, Wen, Bai, Jie, Fu, Da, Ma, YuShui, Ren, JiaLi, Xiong, ShouYao
Published in Food & function (19.10.2021)
Published in Food & function (19.10.2021)
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Salt reduction in cured meat products: A review on strategies and mechanisms
Chen, Qi, Cao, Jinxuan, She, Wenhai, Bai, Weidong, Zeng, Xiaofang, Dong, Hao
Published in Food science and human wellness (01.04.2024)
Published in Food science and human wellness (01.04.2024)
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Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)
Yang, Juan, Mai, Ruijie, Wu, Siliang, Dong, Hao, Zhao, Wenhong, Bai, Weidong
Published in Journal of aquatic food product technology (07.02.2022)
Published in Journal of aquatic food product technology (07.02.2022)
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Simultaneous Determination of Bisphenol A, Bisphenol F, 4-Nonylphenol, 4-n-Nonylphenol, and Octylphenol in Grease-Rich Food by Carb/PSA Solid-Phase Extraction Combined with High-Performance Liquid Chromatography Tandem Mass Spectrometry
Hao, Zhiming, Xiao, Yanping, Jiang, Lanlan, Bai, Weidong, Huang, Wenshan, Yuan, Lipeng
Published in Food analytical methods (01.02.2018)
Published in Food analytical methods (01.02.2018)
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Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole 4, 5-b pyridine (PhIP) formation in chemical models and roast pork patties
Dong, Hao, Chen, Qi, Xu, Yan, Li, Chao, Bai, Weidong, Zeng, Xiaofang, Wu, Qingping, Xu, Huan, Deng, Jinhua
Published in Food Chemistry: X (30.10.2024)
Published in Food Chemistry: X (30.10.2024)
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Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka IHuangjiu/I
Qian, Min, Ruan, Fengxi, Zhao, Wenhong, Dong, Hao, Bai, Weidong, Li, Xiangluan, Liu, Xiaoyan, Li, Yanxin
Published in Foods (01.07.2023)
Published in Foods (01.07.2023)
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