Zobrazeno 1 - 10
of 146
pro vyhledávání: '"PU Dandan"'
Circ_UBE2C promotes proliferation and glycolysis of lung cancer cells by regulating miR-107/HK2 axis
Publikováno v:
陆军军医大学学报, Vol 46, Iss 15, Pp 1729-1739 (2024)
Objective To investigate the effects of circ_UBE2C on the proliferation and glycolysis of lung cancer cells and its mechanism of action. Methods The expression of circ_UBE2C, miR-107, and hexokinase 2 (HK2) in lung cancer tissues and normal lung tiss
Externí odkaz:
https://doaj.org/article/d683a4514716481ab75945a747015c0b
Autor:
Pu, Dandan, Cao, Boya, Xu, Zikang, Zhang, Lili, Meng, Ruixing, Chen, Jiahui, Sun, Baoguo, Zhang, Yuyu
Publikováno v:
In Food Chemistry 15 January 2025 463 Part 1
Autor:
Hu, Yajie, Zhao, Wei, Lv, Yaming, Li, Hui, Li, Jiang, Zhong, Mingmei, Pu, Dandan, Jian, Fuping, Song, Jie, Zhang, Yunhui
Publikováno v:
In Virus Research July 2024 345
Autor:
Shan, Yimeng, Pu, Dandan, Cao, Boya, Shi, Yige, Li, Pei, Xiong, Jian, Li, Ku, Sun, Baoguo, Zhang, Yuyu
Publikováno v:
In Food Chemistry: X 30 June 2024 22
Autor:
Zeng, Shitong, Zhang, Lili, Zheng, Ruiyi, Li, Peng, Fu, Yingjie, Xi, Hui, Wang, Dingzhong, Pu, Dandan, Mao, Jian, Sun, Baoguo, Sun, Shihao, Zhang, Yuyu
Publikováno v:
In LWT 15 June 2024 202
Publikováno v:
In Food Research International April 2024 181
Publikováno v:
Shipin Kexue, Vol 44, Iss 11, Pp 185-195 (2023)
Bitter compounds widely exist in foods and have an important impact on food flavor. The major bitter compounds in foods include amino acids, peptides, polyphenols, alkaloids, and inorganic salts. Bitterness is perceived through binding between bitter
Externí odkaz:
https://doaj.org/article/26a1802f3d2542b3bc595af175ad32ec
Autor:
Hu, Yajie, Yu, Yue, Yang, Ruian, Wang, Ruibing, Pu, Dandan, Wang, Yujue, Fan, Jingyuan, Zhang, Yunhui, Song, Jie
Publikováno v:
In Virus Research 2 October 2023 335
Autor:
Zeng, Shitong, Zhang, Lili, Li, Peng, Pu, Dandan, Fu, Yingjie, Zheng, Ruiyi, Xi, Hui, Qiao, Kaina, Wang, Dingzhong, Sun, Baoguo, Sun, Shihao, Zhang, Yuyu
Publikováno v:
In Food Research International September 2023 171
Publikováno v:
In Trends in Food Science & Technology July 2023