Effect of ultrasound-assisted water-holding agent on the quality of frozen stored beef by Jie Wu, Yuting Tao, Shanshan Ding, Jing Xu

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Effects of different raw thawing methods on the quality of sauce marinated beef by Jie Wu, Shanshan Ding, Yuting Tao, Jing Xu

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Identification of key genes associated with oxidative stress in ischemic stroke via bioinformatics integrated analysis by Gaiyan Li, Yu Cheng, Shanshan Ding, Qianyun Zheng, Lanqiong Kuang, Ying Zhang, Ying Zhou

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Freeze-thaw carry-over effect promotes decomposition of recalcitrant carbon in peatlands by nitrogen limitation by Jiawen Yan, Lianxi Sheng, Xiaofei Yu, Shanshan Ding, Yongen Min, Hongyan Shen, Yuanchun Zou

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Identification of SMYD2 as a candidate diagnostic and prognostic biomarker for gastric cancer by Sichao Wang, Chuanxi Zhao, Dongmei Li, Qingzhi Liu, Cuiping Mao, Shanshan Ding, Shujun Zhang, Wenjing Shang

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