Effects of mashing on total phenolic contents and antioxidant activities of malts and wortsHAIFENG ZHAO; MOUMING ZHAO.International journal of food science & technology. 2012, Vol 47, Num 2, pp 240-247, issn 0950-5423, 8 p.Article

Determination of interface properties between micron-thick metal film and ceramic substrate using peel testHAIFENG ZHAO; YUEGUANG WEI.International journal of fracture. 2007, Vol 144, Num 2, pp 103-112, issn 0376-9429, 10 p.Article

Effects of Nitrogen Composition on Fermentation Performance of Brewer's Yeast and the Absorption of Peptides with Different Molecular WeightsFEN MO; HAIFENG ZHAO; HONGJIE LEI et al.Applied biochemistry and biotechnology. 2013, Vol 171, Num 6, pp 1339-1350, issn 0273-2289, 12 p.Article

Discrete element model for coal wellbore stabilityHAIFENG ZHAO; MIAN CHEN; YAWEI LI et al.International journal of rock mechanics and mining sciences (1997). 2012, Vol 54, pp 43-46, issn 1365-1609, 4 p.Article

microRNA regulation in megakaryocytopoiesisHUIYUAN LI; HAIFENG ZHAO; DONGHAI WANG et al.British journal of haematology. 2011, Vol 155, Num 3, pp 298-307, issn 0007-1048, 10 p.Article

Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysisYING LI; HAIFENG ZHAO; MOUMING ZHAO et al.International journal of food science & technology. 2010, Vol 45, Num 1, pp 133-139, issn 0950-5423, 7 p.Article

Properties of Tb(III) and the copolymer microgel complexHAIFENG ZHAO; XIAOHUA HUANG; MINGQING CHEN et al.Smart materials and structures. 2007, Vol 16, Num 6, pp 2600-2604, issn 0964-1726, 5 p.Article

The resistance curve for subcritical cracks near the thresholdHAIFENG ZHAO; MAKAROV, Dmitrii E; RODIN, Gregory J et al.International journal of fracture. 2011, Vol 167, Num 2, pp 147-155, issn 0376-9429, 9 p.Article

Correlation expansion : a powerful alternative multiple scattering calculation methodHAIFENG ZHAO; SEBILLEAU, Didier; ZIYU WU et al.Journal of physics. Condensed matter (Print). 2008, Vol 20, Num 27, issn 0953-8984, 275241.1-275241.10Article

A sparse nonnegative matrix factorization technique for graph matching problemsBO JIANG; HAIFENG ZHAO; JIN TANG et al.Pattern recognition. 2014, Vol 47, Num 2, pp 736-747, issn 0031-3203, 12 p.Article

Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeastHONGJIE LEI; HAIFENG ZHAO; MOUMING ZHAO et al.Biochemical engineering journal. 2013, Vol 77, pp 1-6, issn 1369-703X, 6 p.Article

Chronic green tea catechins administration prevents oxidative stress-related brain aging in C57BL/6J miceQIONG LI; HAIFENG ZHAO; MING ZHAO et al.Brain research. 2010, Vol 1353, pp 28-35, issn 0006-8993, 8 p.Article

Metabolic Flux and Nodes Control Analysis of Brewer's Yeasts Under Different Fermentation Temperature During Beer BrewingZHIMIN YU; HAIFENG ZHAO; MOUMING ZHAO et al.Applied biochemistry and biotechnology. 2012, Vol 168, Num 7, pp 1938-1952, issn 0273-2289, 15 p.Article

Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeastHONGJIE LEI; LIYE ZHENG; CHENXIA WANG et al.International journal of food microbiology. 2013, Vol 161, Num 2, pp 76-83, issn 0168-1605, 8 p.Article

Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilusQINGLI ZHANG; JIAOYAN REN; HAIFENG ZHAO et al.International journal of food science & technology. 2011, Vol 46, Num 5, pp 1014-1020, issn 0950-5423, 7 p.Article

Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycininDONGHUI LUO; QIANGZHONG ZHAO; MOUMING ZHAO et al.Food chemistry. 2010, Vol 122, Num 1, pp 25-30, issn 0308-8146, 6 p.Article

Carbon submicrotubes synthesized on carbon microfibersLEYONG ZENG; WEIBIAO WANG; DA LEI et al.Thin solid films. 2008, Vol 516, Num 21, pp 7323-7328, issn 0040-6090, 6 p.Article

Improved field emission characteristic of carbon nanotubes by an Ag micro-particle intermediation layerWENHUI LU; HANG SONG; YIXIN JIN et al.Microelectronics journal. 2008, Vol 39, Num 5, pp 782-785, issn 0959-8324, 4 p.Article

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from ChinaYUNZI FENG; YU CAI; GUOWAN SU et al.Food chemistry. 2014, Vol 145, pp 126-134, issn 0308-8146, 9 p.Article

Effect of koji fermentation on generation of volatile compounds in soy sauce productionYUNZI FENG; CHUN CUI; HAIFENG ZHAO et al.International journal of food science & technology. 2013, Vol 48, Num 3, pp 609-619, issn 0950-5423, 11 p.Article

Enhanced Ce³⁺ photoluminescence by Li⁺ co-doping in CaO phosphor and its use in blue-pumped white LEDsZHENDONG HAO; XIA ZHANG; YONGSHI LUO et al.Journal of luminescence. 2013, Vol 140, pp 78-81, issn 0022-2313, 4 p.Article

Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to tasteXIANLI GAO; CHUN CUI; JIAOYAN REN et al.International journal of food science & technology. 2011, Vol 46, Num 2, pp 243-249, issn 0950-5423, 7 p.Article

Long-term ginsenoside administration prevents memory impairment in aged C57BL/6J mice by up-regulating the synaptic plasticity-related proteins in hippocampusHAIFENG ZHAO; QIONG LI; XINRONG PEI et al.Behavioural brain research. 2009, Vol 201, Num 2, pp 311-317, issn 0166-4328, 7 p.Article

Characterisation of acid proteases from a fusant F76 and its progenitors Aspergillus oryzae HN3042 and Aspergillus niger CICC2377DEFENG XU; CAIHONG LI; YALING WANG et al.International journal of food science & technology. 2013, Vol 48, Num 4, pp 678-684, issn 0950-5423, 7 p.Article

Effect of the Structural Features of Hydrochloric Acid-Deamidated Wheat Gluten on Its Susceptibility to Enzymatic HydrolysisCHUN CUI; QINGLING HU; JIAOYAN REN et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 24, pp 5706-5714, issn 0021-8561, 9 p.Article