Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Xuejia Feng"'
Autor:
Jiwei Zheng, Wanyi He, Jing Li, Xuejia Feng, Yanyan Li, Binghua Cheng, Yimin Zhou, Meiqing Li, Ke Liu, Ximing Shao, Jianchao Zhang, Hongchang Li, Liang Chen, Lijing Fang
Publikováno v:
Journal of the American Chemical Society. 144:21831-21836
As effective ways to regulate protein levels, targeted protein degradation technologies have attracted great attention in recent years. Here, we established a novel integrin-facilitated lysosomal degradation (IFLD) strategy to degrade extracellular a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::412bb9e394ea39b70d6d8e47f4e9411d
https://doi.org/10.1021/jacs.2c08367
https://doi.org/10.1021/jacs.2c08367
Publikováno v:
Investigational New Drugs. 40:1244-1253
The endoplasmic reticulum (ER) is a critical organelle that preserves the protein homeostasis of cells. Under various stress conditions, cells evolve a degree of capacity to maintain ER proteostasis, which is usually augmented in tumor cells, includi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::301423d124f65180d759a63b73b9d418
https://doi.org/10.1007/s10637-022-01306-7
https://doi.org/10.1007/s10637-022-01306-7
Publikováno v:
Journal of the Science of Food and Agriculture. 102:7387-7396
Phenolic acids are antioxidant nutrients in cereals and affect the quality of wheat products and the properties of gluten protein. Gallic acid (GA), caffeic acid (CA), syringic acid (SA), and p-coumaric acid (p-CA) were selected to study the interact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e9b3d0018ccf8850cabd256ffc5470d
https://doi.org/10.1002/jsfa.12107
https://doi.org/10.1002/jsfa.12107
Publikováno v:
Food Analytical Methods. 15:1132-1142
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9686c3ba1675d5ebef60896a6317bac3
https://doi.org/10.1007/s12161-021-02188-w
https://doi.org/10.1007/s12161-021-02188-w
Publikováno v:
Food Research International. 164:112292
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::614d9d91135a7744796807c13b1d4150
https://doi.org/10.1016/j.foodres.2022.112292
https://doi.org/10.1016/j.foodres.2022.112292
Publikováno v:
Innovative Food Science & Emerging Technologies. 83:103239
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::130a6ec99bd3f6ce4a41738bc6e02200
https://doi.org/10.1016/j.ifset.2022.103239
https://doi.org/10.1016/j.ifset.2022.103239
Autor:
Bo Fang, WeiKang Wang, Fangyu Hu, Xuejia Feng, Zijie Yan, Aodi Pang, Yu Han, Yuyao Huang, Runkun Yuan
Publikováno v:
2021 IEEE International Workshop on Electromagnetics: Applications and Student Innovation Competition (iWEM).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe6cf47efba920fd8dafb20eea583559
https://doi.org/10.1109/iwem53379.2021.9790556
https://doi.org/10.1109/iwem53379.2021.9790556
Publikováno v:
LWT. 166:113782
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2b4fc6fc61d52088544997c5e6fb4a4
https://doi.org/10.1016/j.lwt.2022.113782
https://doi.org/10.1016/j.lwt.2022.113782