51. Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine. (1st July 2020) Authors: Yu, Hang; Zhong, Qili; Xie, Yunfei; Guo, Yahui; Cheng, Yuliang; Yao, Weirong Journal: Food chemistry Issue: Volume 317(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
52. Macamides: A review of structures, isolation, therapeutics and prospects. (December 2020) Authors: Zhu, Hongkang; Hu, Bin; Hua, Hanyi; Liu, Chang; Cheng, Yuliang; Guo, Yahui; Yao, Weirong; Qian, He Journal: Food research international Issue: Volume 138(2020)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
53. Morphology-regulated core–shell Ag@Au NPs for rapid SERS detection of 1-amino-hydantoin (AHD) in crayfish. Issue 1 (31st December 2022) Authors: Li, Peizhen; Xia, Xiuhua; Chen, Jiannan; Yu, Hang; Xie, Yunfei; Guo, Yahui; Yao, Weirong; Qian, He; Cheng, Yuliang Journal: Food and agricultural immunology Issue: Volume 33:Issue 1(2022) Page Start: 832 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
54. Natural protein-templated fluorescent gold nanoclusters: Syntheses and applications. (15th January 2021) Authors: Guo, Yahui; Amunyela, Helena T.N.N.; Cheng, Yuliang; Xie, Yunfei; Yu, Hang; Yao, Weirong; Li, Hung-Wing; Qian, He Journal: Food chemistry Issue: Volume 335(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
55. Neuroprotection against cerebral ischemia/reperfusion by dietary phytochemical extracts from Tibetan turnip (Brassica rapa L.). (30th January 2021) Authors: Hua, Hanyi; Zhang, Wenyi; Li, Jiaying; Li, Jiayi; Liu, Chang; Guo, Yahui; Cheng, Yuliang; Pi, Fuwei; Xie, Yunfei; Yao, Weirong; Gao, Yanqin; Qian, He Journal: Journal of ethnopharmacology Issue: Volume 265(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
56. Non-destructive and online egg freshness assessment from the egg shell based on Raman spectroscopy. (December 2020) Authors: Liu, Yuliang; Ren, Xiaona; Yu, Hang; Cheng, Yuliang; Guo, Yahui; Yao, Weirong; Xie, Yunfei Journal: Food control Issue: Volume 118(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
57. Non-destructive prediction of texture of frozen/thaw raw beef by Raman spectroscopy. (February 2020) Authors: Chen, Qingmin; Zhang, Yichi; Guo, Yahui; Cheng, Yuliang; Qian, He; Yao, Weirong; Xie, Yunfei; Ozaki, Yukihiro Journal: Journal of food engineering Issue: Volume 266(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
58. Oat bran β-glucan improves glucose homeostasis in mice fed on a high-fat diet. Issue 86 (29th November 2017) Authors: Cheng, Yuliang; Zhang, Jie; Luo, Kaiyun; Zhang, Genyi Journal: RSC advances Issue: Volume 7:Issue 86(2017) Page Start: 54717 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
59. Perspective of Microbe-based Minerals Fortification in Nutrition Security. Issue 3 (3rd April 2022) Authors: Li, Ying; Yin, Ziye; Zhang, Yuanyuan; Liu, Jinghan; Cheng, Yuliang; Wang, Jiahua; Pi, Fuwei; Zhang, Yinzhi; Sun, Xiulan Journal: Food reviews international Issue: Volume 38:Issue 3(2022) Page Start: 268 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
60. Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt. (July 2020) Authors: Yu, Hang; Zhong, Qili; Guo, Yahui; Xie, Yunfei; Cheng, Yuliang; Yao, Weirong Journal: Food research international Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗