Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Pei XC"'
Autor:
Pei XC; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China., Zeng XB; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China., Li DY; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China., Wang XM; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China., Yin FW; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China., Liu HL; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China., Zhou DY; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: zdyzf1@163.com.
Publikováno v:
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 4), pp. 141448. Date of Electronic Publication: 2024 Sep 26.
Autor:
Zeng XB; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China., Pei XC; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China., Li DY; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China., Yin FW; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China., Liu HL; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China., Jin ML; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China., Zhang JH; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China., Zhou DY; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. Electronic address: zdyzf1@163.com.
Publikováno v:
Food chemistry [Food Chem] 2024 Nov 30; Vol. 459, pp. 140376. Date of Electronic Publication: 2024 Jul 06.
Autor:
Xu J; Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun, Jilin, China., Li J; Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun, Jilin, China., Sun YJ; Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun, Jilin, China., Quan W; Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun, Jilin, China., Liu L; Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun, Jilin, China., Zhang QH; Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun, Jilin, China., Qin YD; Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun, Jilin, China., Pei XC; Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun, Jilin, China., Su H; Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun, Jilin, China., Chen JJ; Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun, Jilin, China.
Publikováno v:
Frontiers in neurology [Front Neurol] 2023 Mar 09; Vol. 14, pp. 1029370. Date of Electronic Publication: 2023 Mar 09 (Print Publication: 2023).
Autor:
Pei XC; School of Food Science and Technology Dalian Polytechnic University Dalian China., Yin FW; School of Food Science and Technology Dalian Polytechnic University Dalian China.; National Engineering Research Center of Seafood Dalian China.; Collaborative Innovation Center of Seafood Deep Processing Dalian China., Zhong X; School of Food Science and Technology Dalian Polytechnic University Dalian China., Liu HL; School of Food Science and Technology Dalian Polytechnic University Dalian China.; National Engineering Research Center of Seafood Dalian China.; Collaborative Innovation Center of Seafood Deep Processing Dalian China., Song L; School of Food Science and Technology Dalian Polytechnic University Dalian China.; National Engineering Research Center of Seafood Dalian China.; Collaborative Innovation Center of Seafood Deep Processing Dalian China., Zhao GH; School of Food Science and Technology Dalian Polytechnic University Dalian China., Wang YF; QingdaoSeawit Life Science Co., Ltd Qingdao China., Zhou DY; School of Food Science and Technology Dalian Polytechnic University Dalian China.; National Engineering Research Center of Seafood Dalian China.; Collaborative Innovation Center of Seafood Deep Processing Dalian China.
Publikováno v:
Food science & nutrition [Food Sci Nutr] 2022 Apr 11; Vol. 10 (8), pp. 2804-2812. Date of Electronic Publication: 2022 Apr 11 (Print Publication: 2022).
Publikováno v:
Zhonghua lao dong wei sheng zhi ye bing za zhi = Zhonghua laodong weisheng zhiyebing zazhi = Chinese journal of industrial hygiene and occupational diseases [Zhonghua Lao Dong Wei Sheng Zhi Ye Bing Za Zhi] 2006 Nov; Vol. 24 (11), pp. 697-8.
Publikováno v:
Zhonghua lao dong wei sheng zhi ye bing za zhi = Zhonghua laodong weisheng zhiyebing zazhi = Chinese journal of industrial hygiene and occupational diseases [Zhonghua Lao Dong Wei Sheng Zhi Ye Bing Za Zhi] 2006 Nov; Vol. 24 (11), pp. 699-701.