Suchergebnisse - "Piao, Yin-Zi"

PubPharm (11)

1

Dynamic covalent nano-networks comprising antibiotics and polyphenols orchestrate bacterial drug resistance reversal and inflammation alleviation

enthalten in: Bioactive materials | 2023

von Li, Y. | Piao, Y. | Chen, H. | +10

2

Protein degradation and texture properties of skate (Raja kenojei) muscle during fermentation

enthalten in: Journal of food science and technology | 2022

von Piao, Y. | Bibat, M. | Hwang, S. | +1

3

GOx-encapsulated iron-phenolic networks power catalytic cascade to eradicate bacterial biofilms

enthalten in: Journal of controlled release : official journal of the Controlled Release Society | 2022

von Piao, Y. | Qi, Y. | Hu, X. | +6

4

Protein degradation and texture properties of skate (Raja kenojei) muscle during fermentation

enthalten in: Journal of food science and technology | 2022

von Piao, Y. | Bibat, M. | Hwang, S. | +1

5

Protein degradation and texture properties of skate (Raja kenojei) muscle during fermentation

enthalten in: Journal of food science and technology | 2022

von Piao, Y. | Bibat, M. | Hwang, S. | +1

6

Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) during brining with ultrasonic treatment

enthalten in: Journal of food science | 2020

von Piao, Y. | Zhao, C. | Eun, J.

7

Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

enthalten in: Journal of food science and technology | 2020

von Piao, Y. | Eun, J.

8

Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

enthalten in: Journal of food science and technology | 2020

von Piao, Y. | Eun, J.

9

Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

enthalten in: Journal of food science and technology | 2020

von Piao, Y. | Eun, J.

10

Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

enthalten in: Journal of food science and technology | 2020

von Piao, Y. | Eun, J.