Lv4
430 积分 2023-04-12 加入
Analysis of volatile components in Pheretima and its extracts using HS-GC-IMS and HS-SPME-GC-MS combined with ROAV
1个月前
已关闭
Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing
1个月前
已完结
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
3个月前
已完结
Paraoxonase 1‐treated oxLDL promotes cholesterol efflux from macrophages by stimulating the PPARγ–LXRα–ABCA1 pathway
3个月前
已完结
Two peptides LLRLTDL and GYALPCDCL inhibit foam cell formation through activating PPAR ‐γ/ LXR ‐α signaling pathway in oxLDL ‐treated RAW264 .7 macrophages
3个月前
已完结
Molecular-scale isotropic 3D super-resolution microscopy via interference localization
4个月前
已完结
HNF4α-CDKL3 axis restricts MASLD progression by targeting FoxO1 via noncanonical phosphorylation
4个月前
已完结
Microfluidic organ-on-a-chip models for the gut–liver axis: from structural mimicry to functional insights
4个月前
已完结
Integrated metabolite profiling and transcriptome analysis identify candidate genes involved in diterpenoid alkaloid biosynthesis in Aconitum pendulum
4个月前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
5个月前
已完结
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