1. Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers. (February 2022) Authors: Yan, Jing; Nian, Yingqun; Zou, Bo; Wu, Juqing; Zhou, Guanghong; Li, Chunbao Journal: Meat science Issue: Volume 184(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. BRAF V600E and lymph node metastases in papillary thyroid cancer. Issue 10 (October 2020) Authors: Chen, Pan; Pan, Liqin; Huang, Wensi; Feng, Huijuan; Ouyang, Wei; Wu, Juqing; Wang, Jing; Deng, Yuying; Luo, Jiaxin; Chen, Yanying Journal: Endocrine connections Issue: Volume 9:Issue 10(2020) Page Start: 999 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. BRAF V600E and lymph node metastases in papillary thyroid cancer. Issue 10 (October 2020) Authors: Chen, Pan; Pan, Liqin; Huang, Wensi; Feng, Huijuan; Ouyang, Wei; Wu, Juqing; Wang, Jing; Deng, Yuying; Luo, Jiaxin; Chen, Yanying Journal: Endocrine connections Issue: Volume 9:Issue 10(2020) Page Start: 999 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Clinical significance of the BRAFV600E mutation in PTC and its effect on radioiodine therapy. Issue 6 (June 2019) Authors: Zhu, Guoquan; Deng, Yuying; Pan, Liqin; Ouyang, Wei; Feng, Huijuan; Wu, Juqing; Chen, Pan; Wang, Jing; Chen, Yanying; Luo, Jiaxin Journal: Endocrine connections Issue: Volume 8:Issue 6(2019) Page Start: 754 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions. (May 2015) Authors: Yang, Huijuan; Han, Minyi; Wang, Xia; Han, Yanqing; Wu, Juqing; Xu, Xinglian; Zhou, Guanghong Journal: Innovative food science & emerging technologies Issue: Volume 29(2015) Page Start: 125 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of cations on the "salt in" of myofibrillar proteins. (July 2016) Authors: Wu, Lijun; Wu, Tao; Wu, Juqing; Chang, Rui; Lan, Xiang; Wei, Kangli; Jia, Xiaodi Journal: Food hydrocolloids Issue: Volume 58(2016:July) Page Start: 179 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of cations on the "salt in" of myofibrillar proteins. (July 2016) Authors: Wu, Lijun; Wu, Tao; Wu, Juqing; Chang, Rui; Lan, Xiang; Wei, Kangli; Jia, Xiaodi Journal: Food hydrocolloids Issue: Volume 58(2016:July) Page Start: 179 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Growth simulation of Pseudomonas fluorescens in pork using hyperspectral imaging. (June 2022) Authors: Zhou, Binjing; Fan, Xia; Song, Jin; Wu, Juqing; Pan, Leiqing; Tu, Kang; Peng, Jing; Dong, Qingli; Xu, Jing; Wu, Jie Journal: Meat science Issue: Volume 188(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Influence of transglutaminase treatment on the digestibility of pork longissimus dorsi proteins. (1st May 2022) Authors: Zhao, Di; Wang, Yuxuan; Xin, Qipu; Miao, Yujia; Zeng, Xianming; Shan, Kai; Wu, Juqing; Li, Chunbao Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 161(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Interplay between transglutaminase treatment and changes in digestibility of dietary proteins. (30th March 2022) Authors: Wang, Yuxuan; Xin, Qipu; Miao, Yujia; Zeng, Xianming; Li, Hao; Shan, Kai; Nian, Yingqun; Zhao, Di; Wu, Juqing; Li, Chunbao Journal: Food chemistry Issue: Volume 373:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗