Prompt neutrinos and intrinsic charm at SHiP by Weidong Bai, Mary Hall Reno

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Planning and Overall Economic Evaluation of Photovoltaic-Energy Storage Station Based on Game Theory and Analytic Hierarchy Process by Xiaojuan Han, Song Zhao, Zixuan Wei, Weidong Bai

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Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes by Huan Xie, Xianling Wei, Xiaoyan Liu, Weidong Bai, Xiaofang Zeng

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Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis by Qi Chen, Yan Xu, Hao Dong, Weidong Bai, Xiaofang Zeng

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Advances in Immunomodulatory Peptides of Animal Protein Origin by Yongyi LIANG, Hong WANG, Weidong BAI, Gengsheng XIAO, Xiaofang ZENG

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Research Progress on the Application of Ultrasound in Food Processing by Shiyang LIANG, Ying ZHANG, Xiaofang ZENG, Weidong BAI, Wenhong ZHAO

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Research Progress and Application of Prokaryotic Laccase by Xin ZHANG, Gongliang LIU, Weidong BAI, Jinglong LIANG, Rui LIU

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Metabolomic analyses of dry lemon slice during storage by NMR by Limei Yu, Zhiqiang Liao, Yupeng Zhao, Xiaofang Zeng, Bao Yang, Weidong Bai

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Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (<i>Scomberomorus niphonius</i>) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation by Qiaoyu Liu, Menglin Lei, Wenhong Zhao, Xiangluan Li, Xiaofang Zeng, Weidong Bai

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Optimization of Recipe of Hericium erinaceus Chiffon Cake by Response Surface Methodology by Kangling YAN, Limei YU, Weidong BAI, Xiaofang ZENG, Gengsheng XIAO, Hao DONG

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Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes by Jiayue Liu, Ruijie Mai, Pingru Liu, Siqi Guo, Juan Yang, Weidong Bai

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Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu by Jinglong Liang, Jinglong Liang, Lichuan Deng, Lichuan Deng, Zhipu Li, Zhipu Li, Yongtao Fei, Yongtao Fei, Weidong Bai, Weidong Bai, Wenhong Zhao, Wenhong Zhao, Songgui He, Rongbing Cao

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Far-forward neutrinos at the Large Hadron Collider by Weidong Bai, Milind Diwan, Maria Vittoria Garzelli, Yu Seon Jeong, Mary Hall Reno

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Effects of Different Exogenous Substances on the Protein Conformation and in Vitro Digestion Characteristics of Low-salt Tilapia Surimi by Xiaoyan LIU, Yuehua YE, Weidong BAI, Min QIAN, Qiaoyu LIU, Baiqiao OU, Zijian TAN

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Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation by Juan Yang, Jing Guo, Ruijie Mai, Hao Dong, Chun Cui, Xiaofang Zeng, Weidong Bai

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Effects of <i>Saccharomyces cerevisiae</i> and <i>Cyberlindnera fabianii</i> Inoculation on Rice-Flavor Baijiu Fermentation by Jinglong Liang, Haishan Yuan, Yongtao Fei, Hong Wang, Chunyun Qu, Weidong Bai, Gongliang Liu

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Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu by Puxi Fan, Xuyu Liang, Yongtao Fei, Wenhong Zhao, Jinglong Liang, Weidong Bai, Songgui He

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Effects of Different Thawing Methods on the Quality Characteristics of the Duck Leg Meat by Yumin FENG, Shihui LIANG, Huarong DENG, Qiaoyu LIU, Weidong BAI, Junshi WU, Haiguang CHEN

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Optimization and Quality Evaluation of Rape Bee Pollen Jiaosu Fermentation by Candida apicola LGL-2 by Xiang LIAO, Junxia DENG, Weidong BAI, Gengsheng XIAO, Qiuping LAI, Hong WANG, Gongliang LIU

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Comparative transcriptomics analysis of Zygosaccharomyces mellis under high-glucose stress by Gongliang Liu, Xinyu Bi, Changli Tao, Yongtao Fei, Sujuan Gao, Jinglong Liang, Weidong Bai

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