Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins by Zirui Zhao, Shujie Wang, Dayu Li, Yajun Zhou

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Influence of Heat Treatment Temperature on Microstructure and Mechanical Properties of TiB₂@Ti/AlCoCrFeNi_2.1 Eutectic High-Entropy Alloy Matrix Composites by Fuqiang Guo, Yajun Zhou, Qinggang Jiang, Panfeng Chen, Bo Ren

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Influence of Si Content on Microstructure and Mechanical Properties of CoCrFeNi High-Entropy Alloys by Yajun Zhou, Ruifeng Zhao, Bo Ren, Aiyun Jiang, Zhongxia Liu, Jianxiu Liu

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The influence of alterations in the composition of intestinal microbiota on neurovascular coupling and cognitive dysfunction in individuals afflicted with CSVD by Wei Zhang, Xianfeng Yu, Min Wei, Jie Zhou, Yajun Zhou, Xia Zhou, Kai Zhao, Xiaoqun Zhu

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Influence of drinking temperature on the sensory quality of Wuyou sauce-flavor Baijiu by SONG Xianchuang, ZHANG Jiaojiao, REN Yiping, XIONG Lin, HU Jinghui, WANG Fengqin, LI Yajun, ZHOU Shuai, HAN Xinglin

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Water source transformation in a semi-arid inland basin: Insights from an isotope-based integrated framework by Jin Sun, Yixuan Wang, Tingxi Liu, Guixin Zhang, Limin Duan, Shaojie Chu, Bo Zhang, Yajun Zhou, Yixuan Zhang, Ting Liu

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Scaling relationships between the total number of leaves and the total leaf area per culm of two dwarf bamboo species by Chengkang Wang, Yi Heng, Qingwei Xu, Yajun Zhou, Xuyang Sun, Yuchong Wang, Weihao Yao, Meng Lian, Qiying Li, Liuyue Zhang, Ülo Niinemets, Dirk Hölscher, Johan Gielis, Karl J. Niklas, Peijian Shi

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