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Page 1
Chemical Structures and Antioxidant Activities of Polysaccharides from Carthamus tinctorius L.
Polymers (Basel). 2022 Aug 26;14(17):3510. doi: 10.3390/polym14173510.
Polymers (Basel). 2022.
PMID: 36080585
Free PMC article.
Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS.
Xu K, Yi Y, Deng J, Wang Y, Zhao B, Sun Q, Gong C, Yang Z, Wan H, He R, Wu X, Yao B, Zhang M, Tang Y.
Xu K, et al. Among authors: yi y.
RSC Adv. 2022 Apr 13;12(19):11591-11603. doi: 10.1039/d2ra00038e. eCollection 2022 Apr 13.
RSC Adv. 2022.
PMID: 35425088
Free PMC article.
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Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose.
Xiong Y, Guan J, Wu B, Wang T, Yi Y, Tang W, Zhu K, Deng J, Wu H.
Xiong Y, et al. Among authors: yi y.
Molecules. 2023 Oct 8;28(19):6979. doi: 10.3390/molecules28196979.
Molecules. 2023.
PMID: 37836821
Free PMC article.
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Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy.
Hu Y, Zhang L, Yi Y, Solangi I, Zan L, Zhu J.
Hu Y, et al. Among authors: yi y.
Food Chem. 2021 Feb 15;338:128146. doi: 10.1016/j.foodchem.2020.128146. Epub 2020 Sep 21.
Food Chem. 2021.
PMID: 33091990
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TBARS predictive models of pork sausages stored at different temperatures.
Wenjiao F, Yongkui Z, Yunchuan C, Junxiu S, Yuwen Y.
Wenjiao F, et al. Among authors: yuwen y.
Meat Sci. 2014 Jan;96(1):1-4. doi: 10.1016/j.meatsci.2013.06.025. Epub 2013 Jun 22.
Meat Sci. 2014.
PMID: 23896130
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