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Year | Number of Results |
---|---|
2019 | 3 |
2022 | 1 |
2023 | 3 |
2024 | 0 |
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7 results
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Page 1
Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch.
J Food Sci Technol. 2022 Nov;59(11):4405-4414. doi: 10.1007/s13197-022-05520-2. Epub 2022 Jul 1.
J Food Sci Technol. 2022.
PMID: 36193489
Free PMC article.
Robust Hand Gesture Recognition Using a Deformable Dual-Stream Fusion Network Based on CNN-TCN for FMCW Radar.
Zhu M, Zhang C, Wang J, Sun L, Fu M.
Zhu M, et al. Among authors: fu m.
Sensors (Basel). 2023 Oct 19;23(20):8570. doi: 10.3390/s23208570.
Sensors (Basel). 2023.
PMID: 37896663
Free PMC article.
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Zafirlukast attenuates advanced glycation end-products (AGEs)-induced degradation of articular extracellular matrix (ECM).
Lei C, Wu S, Wen C, Li Y, Liu N, Huang J, Li L, Fu M, Liu J.
Lei C, et al. Among authors: fu m.
Int Immunopharmacol. 2019 Mar;68:68-73. doi: 10.1016/j.intimp.2018.12.056. Epub 2019 Jan 4.
Int Immunopharmacol. 2019.
PMID: 30612086
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A smartphone-based zero-effort method for mitigating epidemic propagation.
Wang Q, Fu M, Wang J, Sun L, Huang R, Li X, Jiang Z.
Wang Q, et al. Among authors: fu m.
EURASIP J Adv Signal Process. 2023;2023(1):18. doi: 10.1186/s13634-023-00984-6. Epub 2023 Feb 1.
EURASIP J Adv Signal Process. 2023.
PMID: 36747966
Free PMC article.
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Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles.
Xia R, Fu M, Wang Z, Cheng W, Wu D, Tang X, Yang P.
Xia R, et al. Among authors: fu m.
Food Chem. 2023 Dec 15;429:136856. doi: 10.1016/j.foodchem.2023.136856. Epub 2023 Jul 13.
Food Chem. 2023.
PMID: 37459711
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Curative effect of endostar combined with oxaliplatin in the treatment of primary hepatic carcinoma and its influence on immune cells.
Lei C, Ren D, Fu M, Sun C, Ren H, Pan Q, Li Y.
Lei C, et al. Among authors: fu m.
Oncol Lett. 2019 Apr;17(4):3665-3670. doi: 10.3892/ol.2019.10022. Epub 2019 Feb 6.
Oncol Lett. 2019.
PMID: 30881491
Free PMC article.
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Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility.
Sun X , Yu C , Fu M , Wu D , Gao C , Feng X , Cheng W , Shen X , Tang X .
Sun X , et al. Among authors: fu m.
Food Funct. 2019 Oct 16;10(10):6362-6373. doi: 10.1039/c9fo01111k.
Food Funct. 2019.
PMID: 31508640
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