- Papers in database
- 14
- Primary author
- 1 paper
- Years active
- 2021 – 2026
Papers (14)
- 2026The multidimensional significance of virus-host protein interactions and their implications in the antiviral defense of plants.10.1007/s44154-026-00309-1
- 2025Research Progress on Anti-Hyperlipidemia Peptides Derived from Foods.10.3390/nu17071181
- 2025Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications.10.1080/10408398.2024.2381094
- 2025The bitterness, biosynthesis, chemical transformation, and antidiabetic activity of cucurbitane-type triterpenoids from bitter gourd (Momordica charantia L.).10.1016/j.foodchem.2025.147081
- 2025Isolation and genomic characterization of the plant growth-promoting rhizobacterium GZY0 and its biocontrol potential against soft rot in Amorphophallus konjac.10.3389/fmicb.2025.1641541
- 2025MDE-DETR: multi-domain enhanced feature fusion algorithm for bayberry detection and counting in complex orchards.10.3389/fpls.2025.1711545
- 2025Enhancing beef flavor profiles via Maillard reaction of γ-Glutamylated beef protein hydrolysates and xylose.10.1016/j.foodchem.2025.143313
- 2024Important role of Bacillus subtilis as a probiotic and vaccine carrier in animal health maintenance.10.1007/s11274-024-04065-0
- 2024Primary authorAstragali radix (Huangqi): a time-honored nourishing herbal medicine.10.1186/s13020-024-00977-z
- 2024Lactoferrin-Based Heteroprotein Systems, From Their Formation Mechanism, Properties, To Applications.10.1021/acs.jafc.4c05298
- 2024Cordyceps Polysaccharides: A Review of Their Immunomodulatory Effects.10.3390/molecules29215107
- 2023Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source.10.3390/foods12244388
- 2023Pungency Perception and the Interaction with Basic Taste Sensations: An Overview.10.3390/foods12122317
- 2021Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review.10.1002/fsn3.2501