Su C - Search Results

1

Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions.

Zhang D, Wu ZC, Xu JB, Huang NX, Tang Y, Su C, Tang J, Li HJ. Zhang D, et al. Among authors: su c. J Agric Food Chem. 2024 Dec 4;72(48):26846-26858. doi: 10.1021/acs.jafc.4c06603. Epub 2024 Nov 20. J Agric Food Chem. 2024. PMID: 39565642

2

Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon.

Yang L, Li H, Wu H, Liu S, Su C, He Z. Yang L, et al. Among authors: su c. Food Chem X. 2023 Sep 30;20:100912. doi: 10.1016/j.fochx.2023.100912. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 38144787 Free PMC article.

3

Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity.

Yang L, Li H, Wu H, Su C, He Z. Yang L, et al. Among authors: su c. Food Res Int. 2023 Feb;164:112274. doi: 10.1016/j.foodres.2022.112274. Epub 2022 Nov 29. Food Res Int. 2023. PMID: 36737892

4

Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor.

Su C, Zhang KZ, Cao XZ, Yang JG. Su C, et al. Food Res Int. 2020 Nov;137:109425. doi: 10.1016/j.foodres.2020.109425. Epub 2020 Jun 6. Food Res Int. 2020. PMID: 33233107

5

Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu.

Wang MY, Yang JG, Zhao QS, Zhang KZ, Su C. Wang MY, et al. Among authors: su c. J Food Sci. 2019 Jan;84(1):6-18. doi: 10.1111/1750-3841.14409. Epub 2018 Dec 12. J Food Sci. 2019. PMID: 30548499 Review.

6

Mechanism-Driven Strategies for Reducing Fall Risk in the Elderly: A Multidisciplinary Review of Exercise Interventions.

Zhong YJ, Meng Q, Su CH. Zhong YJ, et al. Among authors: su ch. Healthcare (Basel). 2024 Nov 29;12(23):2394. doi: 10.3390/healthcare12232394. Healthcare (Basel). 2024. PMID: 39685016 Review.

7

Investigating the Relationship Between the Emulsification Parameters and Physical-Chemical Properties of Poly(D,L-lactic acid) Particles for Dermal Fillers.

Su CY, Chang YC, Lu BR, Fang HW. Su CY, et al. Polymers (Basel). 2024 Dec 1;16(23):3395. doi: 10.3390/polym16233395. Polymers (Basel). 2024. PMID: 39684140

8

Age and Gender Disparities in the Association of Long-Term Dietary Choline and Choline Compound Intakes with Incident Cognitive Decline in Middle-Aged and Older Chinese Adults: A Prospective Cohort Study.

Jia X, Su C, Zhang J, Huang F, Bai J, Guan F, Wei Y, Li L, Liu Y, Ji J, Du W, Ouyang Y, Zhang X, Zhang B, Wang H. Jia X, et al. Among authors: su c. Nutrients. 2024 Nov 28;16(23):4121. doi: 10.3390/nu16234121. Nutrients. 2024. PMID: 39683516

9

From Food Supplements to Functional Foods: Emerging Perspectives on Post-Exercise Recovery Nutrition.

Wang L, Meng Q, Su CH. Wang L, et al. Among authors: su ch. Nutrients. 2024 Nov 27;16(23):4081. doi: 10.3390/nu16234081. Nutrients. 2024. PMID: 39683475 Review.

10

Hepatitis and Hepatitis B Virus Reactivation in Everolimus-Treated Solid Tumor Patients: A Focus on HBV-Endemic Areas.

Su CH, Chen CY, Liu CT, Yang YH, Wu PC. Su CH, et al. Cancers (Basel). 2024 Nov 28;16(23):3997. doi: 10.3390/cancers16233997. Cancers (Basel). 2024. PMID: 39682184

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