Area of research
Artificial Intelligence · Biochemistry
Research interest
Research interests include Phytochemicals and Antioxidant Activities, Stochastic Gradient Optimization Techniques, Privacy-Preserving Technologies in Data, and Nanoplatforms for cancer theranostics.
Silver nanoparticles suppress the occurrence of anthracnose in Catalpa bungei: Efficacy evaluation and mechanistic analysis
Structural Characterization and Anti-Inflammatory Effects of Oligosaccharides in <i>Psidium guajava</i> Linn.
Identification of imidazo[1,2‐ <i>a</i> ]pyridine skeleton as new bactericidal candidates: structural innovation and virulence‐targeted behavior
Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang-Flavor Baijiu.
Sodium Reduction Through Sensory Interactions With NaCl: Strategies and Underlying Mechanisms.
Biosynthesis and Application of Catechins and Their Derivatives in <i>Camellia sinensis</i>.
Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC-MS, and multivariate analysis.
An Exploratory Study on the Development of a Pure Dairy Product Emotion Scale (PDPES): A Study of Milk Consumers in China.
Pungency characterization of spicy leisure foods by sensory analysis combined with the liquid chromatogrephy-ultraviolet method.
Hypoxia induces mitochondrial protein lactylation to limit oxidative phosphorylation
Metal–Organic Framework Nanomaterials as a Medicine for Catalytic Tumor Therapy: Recent Advances
Rapid determination of geographical authenticity and pungency intensity of the red Sichuan pepper (Zanthoxylum bungeanum) using differential pulse voltammetry and machine learning algorithms.
Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS.
An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS.
Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium-reduction formula for consumer acceptability.
Study on the differentiation of sensory quality of mainstream Jiang-flavor baijiu in the Chinese market based on Pivot Profile.
YTHDF1 Facilitates Lung Adenocarcinoma Progression via Promotion of EEF1G Translation in a m6A-Dependent Manner
NTR-1's essential contribution to asymmetric mating between two sibling nematode Species: Bursaphelenchus xylophilus and B. Mucronatus.
Artificial-enzymes-armed Bifidobacterium longum probiotics for alleviating intestinal inflammation and microbiota dysbiosis
Aroma characteristics of volatile compounds brought by variations in microbes in winemaking
An Improved Mask RCNN Model for Segmentation of ‘Kyoho’ (Vitis labruscana) Grape Bunch and Detection of Its Maturity Level
Identification of a Novel ACE Inhibitory Hexapeptide from Camellia Seed Cake and Evaluation of Its Stability.
Saltiness enhancement by "má là" umami flavor in NaCl model aqueous and oil-added systems.
Fabrication and Biological Activities of All-in-One Composite Nanoemulsion Based on <i>Blumea balsamifera</i> Oil-Tea Tree Oil.
Preparation and Characterization of PLGA-based Magnetic Polymer Nanoparticles for Targeting Pancreatic Adenocarcinoma.
Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage.
Harnessing the power of optical microscopy for visualization and analysis of histopathological images
Monitoring volatile changes in infant formula during long-term storage at room temperature.
Clinical characteristics and high risk factors of patients with Omicron variant strain infection in Hebei, China
The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations.