Yu Xiang
Cuisine Science Key Laboratory Of Sichuan Province
Chengdu, 610100, China
Chengdu, 610100, China
Last Updated: 09/26/2026
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Found 18 publications
Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021.
Journal: Food research international (Ottawa, Ont.)
Published: December 29, 2025
Adaptive hierarchical learning for uncertainty-aware distributed energy resource planning.
Journal: Communications engineering
Published: August 15, 2025
Competitive evaluation and multi-stage planning of park integrated energy systems.
Journal: Scientific reports
Published: July 26, 2024
Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics.
Journal: Journal of agricultural and food chemistry
Published: April 01, 2024
Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics.
Journal: Food research international (Ottawa, Ont.)
Published: November 27, 2023
Targeting NTCP for liver disease treatment: A promising strategy.
Journal: Journal of pharmaceutical analysis
Published: November 14, 2023
Revealing the formation mechanisms of key flavors in fermented broad bean paste.
Journal: Food research international (Ottawa, Ont.)
Published: June 11, 2023
LMP2-mRNA lipid nanoparticle sensitizes EBV-related tumors to anti-PD-1 therapy by reversing T cell exhaustion.
Journal: Journal of nanobiotechnology
Published: May 31, 2023
New therapeutic approaches against pulmonary fibrosis.
Journal: Bioorganic chemistry
Published: November 03, 2022
Diagnostic value of indocyanine green for sentinel lymph node mapping and lymph node metastasis in oral/oropharyngeal carcinoma.
Journal: Oral oncology
Published: July 30, 2021
Last Updated: 09/26/2026