Red raspberry extract (Rubus idaeus L shrub) intake ameliorates hyperlipidemia in HFD-induced mice through PPAR signaling pathway von Tu, Lijun, Sun, Hanju, Tang, Mingming, Zhao, Jinlong, Zhang, Zuoyong, Sun, Xianbao, He, Shudong

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Research progress of anthocyanin prebiotic activity: A review von Wang, Muwen, Zhang, Zuoyong, Sun, Hanju, He, Shudong, Liu, Shuyun, Zhang, Tao, Wang, Lei, Ma, Gang

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Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil von Ma, Gang, He, Shudong, Liu, Shuyun, Zhang, Zuoyong, Zhang, Tao, Wang, Lei, Ma, Youshui, Sun, Hanju

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Potential prebiotic activities of soybean peptides Maillard reaction products on modulating gut microbiota to alleviate aging-related disorders in D-galactose-induced ICR mice von Zhang, Zuoyong, He, Shudong, Cao, Xiaodong, Ye, Yongkang, Yang, Liu, Wang, Junhui, Liu, Haiyan, Sun, Hanju

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Hydrostatic pressure-induced transition in grain boundary segregation tendency in nanocrystalline metals von Zhang, Zuoyong, Deng, Chuang

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The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine von Zhang, Zuoyong, Chen, Jiayi, Zheng, Li, Zhao, Jinlong, Guo, Na, Fang, Xue, Lu, Xuan, Zhang, Fangyan, Zhu, Guilan

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Interactive effect of hot air roasting processes on the sensory property, allergenicity, and oil extraction of sesame (Sesamum indicum L.) seeds von He, Shudong, Pan, Tiange, Zhang, Zuoyong, Wu, Yanni, Sun, Hanju, Ma, Youshui, Zhang, Yi

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Kinetics of Enzymatic Synthesis of Cyanidin-3-Glucoside Lauryl Ester and Its Physicochemical Property and Proliferative Effect on Intestinal Probiotics von Yang, Xi, Sun, Hanju, Tu, Lijun, Jin, Yuan, Zhang, Zuoyong, Wang, Muwen, Liu, Shuyun, Wang, Ying, He, Shudong

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Grain boundary segregation prediction with a dual-solute model von Zhang, Zuoyong, Deng, Chuang

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Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate von Yu, Min, He, Shudong, Tang, Mingming, Zhang, Zuoyong, Zhu, Yongsheng, Sun, Hanju

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Solid solution softening in single crystalline metal nanowires studied by atomistic simulations von Zhang, Zuoyong, Deng, Chuang

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Effect of pH regulation on the components and functional properties of proteins isolated from cold-pressed rapeseed meal through alkaline extraction and acid precipitation von Zhang, Zuoyong, He, Shudong, Liu, Haiyan, Sun, Xianbao, Ye, Yongkang, Cao, Xiaodong, Wu, Zeyu, Sun, Hanju

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Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products von Zhang, Zuoyong, Elfalleh, Walid, He, Shudong, Tang, Mingming, Zhao, Jinlong, Wu, Zeyu, Wang, Junhui, Sun, Hanju

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Iron Transformation and Ash Fusibility during Coal Combustion in Air and O2/CO2 Medium von Yu, Dunxi, Zhao, Liang, Zhang, Zuoyong, Wen, Chang, Xu, Minghou, Yao, Hong

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Low-pH induced structural changes, allergenicity and in vitro digestibility of lectin from black turtle bean (Phaseolus vulgaris L.) von Zhao, Jinlong, He, Shudong, Tang, Mingming, Sun, Xianbao, Zhang, Zuoyong, Ye, Yongkang, Cao, Xiaodong, Sun, Hanju

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The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production von Zhang, Zuoyong, He, Shudong, Zhang, Luji, Li, Xinjiang, Jin, Risheng, Liu, Qian, Chen, Shuguan, Wang, Junhui, Sun, Hanju

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Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylos... von He, Shudong, Zhang, Zuoyong, Sun, Hanju, Zhu, Yuchen, Zhao, Jinlong, Tang, Mingming, Wu, Xiangyu, Cao, Yanping

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Potential effects of dietary Maillard reaction products derived from 1 to 3 kDa soybean peptides on the aging ICR mice von He, Shudong, Yu, Min, Sun, Hanju, Zhang, Zuoyong, Zhu, Yuchen, Zhao, Jinlong, Tang, Mingming, Cao, Yanping

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Hypoglycemic effects of phenolic compound-rich aqueous extract from water dropwort ( DC.) on streptozotocin-induced diabetic mice von He, Shudong, Tang, Mingming, Zhang, Zuoyong, Liu, Haiyan, Luo, Mingfeng, Sun, Hanju

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Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system von Fang, Xue, Ye, Han, Chen, Mengdan, Chen, Xiaodie, Chen, Minghui, Chen, Jiayi, Kong, Wenhui, Wang, Qiqi, Zhang, Zuoyong

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