| 1 |
CRISPR-BASED GENE THERAPY DAMPENS PAIN IN MICE
Remmel A
Nature, 591(7850), 359, 2021 |
| 2 |
Soybean peptides promote yoghurt fermentation and quality
Hu Y, Li Y, Liu XQ
Biotechnology Letters, 42(10), 1927, 2020 |
| 3 |
Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine
Zhu FB, Li S, Guan X, Huang K, Li QY
Journal of Bioscience and Bioengineering, 130(2), 159, 2020 |
| 4 |
Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto)
Taniguchi M, Takao Y, Kawasaki H, Yamada T, Fukusaki E
Journal of Bioscience and Bioengineering, 130(1), 63, 2020 |
| 5 |
Metabolomics approach for determining potential metabolites correlated with sensory attributes of Melaleuca cajuputi essential oil, a promising flavor ingredient
Septiana S, Yuliana ND, Bachtiar BM, Putri SP, Fukusaki E, Lavina WA, Wijaya CH
Journal of Bioscience and Bioengineering, 129(5), 581, 2020 |
| 6 |
Optimisation of umbu juice spray drying, and physicochemical, microbiological and sensory evaluation of atomised powder
de Souza MMB, Santos AMP, Converti A, Maciel MIS
Journal of Microencapsulation, 37(3), 230, 2020 |
| 7 |
Size reduction of raw material powder: The key factor to affect the properties of wasabi (Eutrema yunnanense) paste
Qiu LQ, Zhang M, Bhandari B, Fang ZX, Liu YP
Advanced Powder Technology, 30(8), 1544, 2019 |
| 8 |
Cholinergic striatal neurons are increased in HSAN V homozygous mice despite reduced NGF bioavailability
Testa G, Calvello M, Cattaneo A, Capsoni S
Biochemical and Biophysical Research Communications, 509(3), 763, 2019 |
| 9 |
CTCF deficiency causes expansion of the sensory domain in the mouse cochlea
Ma JH, Kim HP, Shin JO
Biochemical and Biophysical Research Communications, 512(4), 896, 2019 |
| 10 |
Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction
Montero P, Mosquera M, Marin-Penalver D, Aleman A, Martinez-Alvarez O, Gomez-Guillen MC
Journal of Food Engineering, 244, 47, 2019 |
