Jiajia P. Song
Chongqing, 400715, China
Last Updated: 09/26/2026
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Found 120 publications
Predictive value of folate receptor-positive circulating tumor cells in postoperative progressive disease of non-small cell lung cancer patients.
Journal: Journal of cancer research and clinical oncology
Published: June 05, 2026
Enzymatic-fermentation-derived milk protein hydrolysate alleviates dexamethasone-induced osteoporosis in association with gut microbiota and metabolite alterations.
Journal: Food research international (Ottawa, Ont.)
Published: May 19, 2026
Unraveling the unique flavor characteristics and bioactive properties of Pingshan multistep fermented vinegar: a comparative study with the four famous vinegars of China.
Journal: Food chemistry: X
Published: April 08, 2026
A comparative study on quality and flavor of plum wine under different aging techniques.
Journal: Food chemistry: X
Published: March 19, 2026
A synbiotic consisting of Lactiplantibacillus plantarum S58 and β-glucan ameliorates exertional heat stroke-induced intestinal barrier injury via modulating the MAPK pathway and gut microbiota in rats.
Journal: Food & function
Published: February 17, 2026
How psychological distance shapes ecological farming: cognitive-social mechanisms in smallholder decision-making.
Journal: Journal of the science of food and agriculture
Published: November 23, 2025
Modification of Functional, Antioxidant, and Anti-Allergic Properties of Fermented Silkworm Pupae Protein During In Vitro Gastrointestinal Digestion.
Journal: Food science & nutrition
Published: November 13, 2025
Taste-active peptides, end-to-end: from generation and sensory validation to AI-driven discovery.
Journal: Food chemistry
Published: October 16, 2025
Alterations in Biochemical Characteristics, Flavor, and Microbial Community During the Storage of Suancai.
Journal: Foods (Basel, Switzerland)
Published: September 08, 2025
Comparative effects of enzymatic hydrolysis by four proteases on the structure, functional properties, and bioactivities of lactoferrin.
Journal: Food chemistry
Published: August 06, 2025
Last Updated: 09/26/2026