Suchergebnisse - "Dai, Weidong"

PubPharm (85)

1

Stored white tea ameliorates DSS-induced ulcerative colitis in mice by modulating the composition of the gut microbiota and intestinal metabolites

enthalten in: Food & function | 2024

von Lin, Z. | Dai, W. | Hu, S. | +4

2

Unraveling the Enantiomeric Distribution of Glycosidically Bound Linalool in Teas (Camellia sinensis) and Their Acidolysis Characteristics and Pyrolysis Mechanism

enthalten in: Journal of agricultural and food chemistry | 2024

von Yan, H. | Lin, Z. | Li, W. | +8

3

Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea

enthalten in: Food chemistry | 2024

von Gao, J. | Chen, D. | Xie, D. | +4

4

Dynamic Hydroxylation Enhances Hydrogen Atom Abstraction from Water for Nitrogen Fixation Revealed by Isotope Labeling in Situ Fourier-Transform Infrared Spectroscopy

enthalten in: ACS nano | 2024

von Dong, X. | Shi, X. | Cui, Z. | +2

5

Identification of Cu(111) as Superior Active Sites for Electrocatalytic NO Reduction to NH3 with High Single-Pass Conversion Efficiency

enthalten in: Angewandte Chemie (International ed. in English) | 2024

von Xiao, L. | Mou, S. | Dai, W. | +4

6

Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea

in: Shipin Kexue | 2024

von ZHOU Chuang, Z.

7

Chemical Constituents and Digestion-Promoting Effect of Maojian Green Tea

in: Shipin Kexue | 2024

von GAO Jianjian, Z.

8

Identification of Cu(111) as Superior Active Sites for Electrocatalytic NO Reduction to NH3 with High Single‐Pass Conversion Efficiency

enthalten in: Angewandte Chemie | 2024

von Xiao, L. | Mou, S. | Dai, W. | +4

9

Identification of Cu(111) as Superior Active Sites for Electrocatalytic NO Reduction to NH3 with High Single‐Pass Conversion Efficiency

enthalten in: Angewandte Chemie International Edition | 2024

von Xiao, L. | Mou, S. | Dai, W. | +4

10

Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas

enthalten in: Food research international (Ottawa, Ont.) | 2024

von Zhang, Y. | Yan, K. | Peng, Q. | +9

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