LabID-base/OpenAlex-Afillation huggingface dataset:
The optimal storage temperature for Ngoc Linh ginseng (Panax Vietnamensis Ha et Gush.)
Year: 2025
Type: article
Language: en
Topic: Ginseng Biological Effects and Applications
Authors and affiliations:
raw_author_name: Nhi Dinh
raw_affiliation_strings: School of Biotechnology, International University, Ho Chi Minh City, Vietnam
raw_author_name: Da Dao
raw_affiliation_strings: Research Institute for Biotechnology and Environment, Nong Lam University, Ho Chi Minh City, Vietnam
raw_author_name: Loan Cao
raw_affiliation_strings: Faculty of Biological Sciences, Nong Lam University, Ho Chi Minh City, Vietnam
raw_author_name: Phu Le
raw_affiliation_strings: School of Biotechnology, International University, Ho Chi Minh City, Vietnam
raw_author_name: Diep Tran
raw_affiliation_strings: School of Biotechnology, International University, Ho Chi Minh City, Vietnam
Quality Characteristics of Different Varieties of Highland Barleyand Their Impact on Glycemic Index
Year: 2025
Type: article
Language: zh
Topic: Food composition and properties
Authors and affiliations:
raw_author_name: Guoyuan GOU
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
raw_author_name: Lang JIA
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
raw_author_name: Linglei LI
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
raw_author_name: Xuebing WANG
raw_affiliation_strings: Tibet Qizheng Highland Barley Health Technology Co., Ltd., Lhasa 851400, China
raw_author_name: Ruge CAO
raw_affiliation_strings: College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
raw_author_name: Lili WANG
raw_affiliation_strings: Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment for Agricultural Products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Quality and Safety Control for Agricultural Products Storage and Transportation, Beijing 100193, China
Preparation, Structural Characterization, and Slow-release Performance of Oyster Peptide Microcapsules
Year: 2025
Type: article
Language: zh
Topic: Protein Hydrolysis and Bioactive Peptides
Authors and affiliations:
raw_author_name: Xin XU
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
raw_author_name: Zhanhong ZHOU
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
raw_author_name: Kuntai LI
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
raw_author_name: Fengping LIAO
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
raw_author_name: Yinyin CAO
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
raw_author_name: Minghui TAN
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
deConV_Jupyter Notebook app
Year: 2025
Type: other
Authors and affiliations:
raw_author_name: Ghasemiahangarani, Parham
raw_affiliation_strings: University of Illinois Urbana-Champaign
raw_author_name: del Mundo, Donovan
raw_affiliation_strings: University of Illinois Urbana-Champaign
raw_author_name: Gordon, Leo
raw_affiliation_strings: Danmarks Tekniske Universitetet
raw_author_name: Schoetz, Theresa
raw_affiliation_strings: University of Illinois Urbana-Champaign
Effects of Different Extraction Methods on Physicochemical, Functional Properties, and Structure of Dietary Fiber from Dragon Fruit Peel
Year: 2025
Type: article
Language: zh
Topic: Polysaccharides and Plant Cell Walls
Authors and affiliations:
raw_author_name: Jiaqi GU
raw_affiliation_strings: College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China
raw_author_name: Xiaojun HU
raw_affiliation_strings: College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China
raw_author_name: Jiazhuo ZHOU
raw_affiliation_strings: College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China
raw_author_name: Yu ZHU
raw_affiliation_strings: College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China
raw_author_name: Wei CHEN
raw_affiliation_strings: College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China
raw_author_name: Peiyan XIE
raw_affiliation_strings: College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China
raw_author_name: Min JIANG
raw_affiliation_strings: College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China
raw_author_name: Bei JIN
raw_affiliation_strings: College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China
Reactions of U(DMSO)8(ClO4)4 with Terpyridine Yield Dimeric Hydrolysis Products and Induce C-C Coupling: Dataset
Year: 2025
Type: other
Authors and affiliations:
raw_author_name: Mikeska, Emily R.
raw_affiliation_strings: Argonne National Laboratory, USA
raw_author_name: Wilson, Richard E.
raw_affiliation_strings: Argonne National Laboratory, USA
raw_author_name: Vallet, Valérie
raw_affiliation_strings: CNRS and Lille University, France
Effects of pH and Ionic Strength on the Emulsifying Properties of Brewer's Spent Grain Protein Isolate
Year: 2025
Type: article
Language: zh
Topic: Proteins in Food Systems
Authors and affiliations:
raw_author_name: Danqi ZHAO
raw_affiliation_strings: State Key Laboratory for Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing 210037, China
raw_author_name: Ying XU
raw_affiliation_strings: Department of Food and Agricultural Technology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing 314006, China
raw_author_name: Haiyang WANG
raw_affiliation_strings: State Key Laboratory for Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing 210037, China
raw_author_name: Xiaohan GUO
raw_affiliation_strings: State Key Laboratory for Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing 210037, China
raw_author_name: Yaosong WANG
raw_affiliation_strings: State Key Laboratory for Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing 210037, China
Colorimetric Detection of Gallic Acid in Tea Based on the Catalase-like Activity of Co3O4-NC Nanozyme
Year: 2025
Type: article
Language: zh
Topic: Advanced Nanomaterials in Catalysis
Authors and affiliations:
raw_author_name: Xiaoxia HU
raw_affiliation_strings: School of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China
raw_author_name: Xiaodan LIU
raw_affiliation_strings: School of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China
raw_author_name: Ping XU
raw_affiliation_strings: School of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China
raw_author_name: Yanjun XING
raw_affiliation_strings: College of Chemistry and Chemical Engineering, Donghua University, Shanghai 201620, China
raw_author_name: Xiaojie LIU
raw_affiliation_strings: School of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China
Effect of Combined Treatment of Cellulase and Superfine Grinding on the Physicochemical Properties of Whole Tartary Buckwheat Flour
Year: 2025
Type: article
Language: zh
Topic: Food composition and properties
Authors and affiliations:
raw_author_name: Xiaojiang WU
raw_affiliation_strings: College of Food Science, Shanxi Normal University, Taiyuan 030000, China
raw_author_name: Yajing CAO
raw_affiliation_strings: College of Food Science, Shanxi Normal University, Taiyuan 030000, China
raw_author_name: Meiqi DONG
raw_affiliation_strings: College of Food Science, Shanxi Normal University, Taiyuan 030000, China
raw_author_name: Daiyan CHAO
raw_affiliation_strings: College of Food Science, Shanxi Normal University, Taiyuan 030000, China
raw_author_name: Jie LI
raw_affiliation_strings: College of Food Science, Shanxi Normal University, Taiyuan 030000, China
raw_author_name: Sijia WANG
raw_affiliation_strings: College of Food Science, Shanxi Normal University, Taiyuan 030000, China
raw_author_name: Guiming FU
raw_affiliation_strings: School of Food Science & Technology, Nanchang University, Nanchang 330047, China
raw_author_name: Yan DING
raw_affiliation_strings: Department of Life Sciences, Linfen Vocational and Technical College, Linfen 041000, China
Analysis and Evaluation of the Nutritional Composition of Four Macadamia Nut Varieties in Yunnan Province
Year: 2025
Type: article
Language: zh
Topic: Nuts composition and effects
Authors and affiliations:
raw_author_name: Tingyang HE
raw_affiliation_strings: Key Laboratory of Protection and Utilization of Understory Resource in Yunnan Province, Southwest Forestry University, Kunming 650224, China
raw_author_name: Xuechun ZHANG
raw_affiliation_strings: Key Laboratory of Protection and Utilization of Understory Resource in Yunnan Province, Southwest Forestry University, Kunming 650224, China
raw_author_name: Yue FANG
raw_affiliation_strings: Key Laboratory of Protection and Utilization of Understory Resource in Yunnan Province, Southwest Forestry University, Kunming 650224, China
raw_author_name: Zhi XIONG
raw_affiliation_strings: College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China
raw_author_name: Xianyan QIAN
raw_affiliation_strings: College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China
raw_author_name: Jian SUN
raw_affiliation_strings: Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
raw_author_name: Feng HU
raw_affiliation_strings: Yunnan Discovery Enterprise Group Macadamia Co., Ltd., Yingjiang 679311, China
raw_author_name: Jiatai JIANG
raw_affiliation_strings: Yunnan Discovery Enterprise Group Macadamia Co., Ltd., Yingjiang 679311, China
raw_author_name: Zhenxing WANG
raw_affiliation_strings: Key Laboratory of Protection and Utilization of Understory Resource in Yunnan Province, Southwest Forestry University, Kunming 650224, China
raw_author_name: Xiahong HE
raw_affiliation_strings: Key Laboratory of Protection and Utilization of Understory Resource in Yunnan Province, Southwest Forestry University, Kunming 650224, China
raw_author_name: Xinyu AO
raw_affiliation_strings: College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China
Chitin nanofiber coating retains postharvest quality and extends shelf life of mango
Year: 2025
Type: article
Language: en
Topic: Postharvest Quality and Shelf Life Management
Authors and affiliations:
raw_author_name: Shirazoom Munira
raw_affiliation_strings: Agrotechnology Discipline, Khulna University, Khulna 9208, Bangladesh
raw_author_name: Md. Yamin Kabir
raw_affiliation_strings: Agrotechnology Discipline, Khulna University, Khulna 9208, Bangladesh
raw_author_name: Shamim Khan
raw_affiliation_strings: Faculty of Agriculture, Khulna Agricultural University, Khulna 9100, Bangladesh
raw_author_name: Md. Iftekhar Shams
raw_affiliation_strings: Forestry and Wood Technology Discipline, Khulna University, Khulna 9208, Bangladesh
Effect of Lentinula edodes Stem Nano Dietary Fiber on Low-fat Emulsified Sausage Quality
Year: 2025
Type: article
Language: zh
Topic: Meat and Animal Product Quality
Authors and affiliations:
raw_author_name: Hongzhen GUO
raw_affiliation_strings: Langfang Normal University, Langfang 065000, China
raw_author_name: Xiaolan SHANG
raw_affiliation_strings: Langfang Normal University, Langfang 065000, China
raw_author_name: Weiqi ZHANG
raw_affiliation_strings: Langfang Normal University, Langfang 065000, China
raw_author_name: Jiaxuan SHI
raw_affiliation_strings: Langfang Normal University, Langfang 065000, China
raw_author_name: Chunyan XIE
raw_affiliation_strings: Langfang Normal University, Langfang 065000, China
Intervention of Astaxanthin-ioaded Flaxseed By-product Protein/Pectin Emulsion in Non-alcoholic Fatty Liver Disease
Year: 2025
Type: article
Language: zh
Topic: Proteins in Food Systems
Authors and affiliations:
raw_author_name: Xueyu HAO
raw_affiliation_strings: Changchun Polytechnic University, Changchun 130033, China
raw_author_name: Xiaoling SUN
raw_affiliation_strings: Changchun Polytechnic University, Changchun 130033, China
raw_author_name: Hongmei YU
raw_affiliation_strings: Changchun Polytechnic University, Changchun 130033, China
raw_author_name: Jin DU
raw_affiliation_strings: Changchun Polytechnic University, Changchun 130033, China
Comparison of the Physicochemical Properties and Flavor Components of Fermented Shrimp Paste Prepared Using Different Fungal Strains
Year: 2025
Type: article
Language: zh
Topic: Meat and Animal Product Quality
Authors and affiliations:
raw_author_name: Jiayan CAO
raw_affiliation_strings: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
raw_author_name: Linfan SHI
raw_affiliation_strings: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
raw_author_name: Zhongyang REN
raw_affiliation_strings: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
raw_author_name: Wuyin WENG
raw_affiliation_strings: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
Effect of Tea Polyphenol on Fishy Odor and Quality of Crayfish and the Preliminary Deodorization Mechanism
Year: 2025
Type: article
Language: zh
Topic: Meat and Animal Product Quality
Authors and affiliations:
raw_author_name: Qian ZHANG
raw_affiliation_strings: College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
raw_author_name: Qianyuan LIU
raw_affiliation_strings: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
raw_author_name: Rongxue SUN
raw_affiliation_strings: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
raw_author_name: Cheng WANG
raw_affiliation_strings: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
raw_author_name: Zhiqiang LI
raw_affiliation_strings: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
raw_author_name: Qianqian JI
raw_affiliation_strings: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
raw_author_name: Ning JIANG
raw_affiliation_strings: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
raw_author_name: Xingna WANG
raw_affiliation_strings: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
A Critical Re-Evaluation of "Inhibition of Oligomeric BAX by An Anti-Apoptotic Dimer" by Newman et al., Cell 2025; doi: 10.1016/j.cell.2025.10.037
Year: 2025
Type: article
Topic: Cell death mechanisms and regulation
Authors and affiliations:
raw_author_name: Zhu, Mengxi
raw_affiliation_strings: Huaqiao University
raw_author_name: Wang, Ruihuang
raw_affiliation_strings: Huaqiao University
raw_author_name: Zhu, Yujie
raw_affiliation_strings: Huaqiao University
raw_author_name: Zhou, Shu-Feng
raw_affiliation_strings: Huaqiao University
Effect of Vitamin C on the Structure and Digestive Properties of Lotus Seed Starch under Microwave Conditions
Year: 2025
Type: article
Language: zh
Topic: Food composition and properties
Authors and affiliations:
raw_author_name: Liting ZOU
raw_affiliation_strings: State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
raw_author_name: Weiwei HE
raw_affiliation_strings: State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
raw_author_name: Xiaoxiao SONG
raw_affiliation_strings: State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
raw_author_name: Baodong ZHENG
raw_affiliation_strings: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
raw_author_name: Junyi YIN
raw_affiliation_strings: State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
Comparative analysis of tocopherol content in pulp and peel of eight apple cultivars
Year: 2025
Type: article
Language: en
Topic: Antioxidant Activity and Oxidative Stress
Authors and affiliations:
raw_author_name: Elhadi Yahia
raw_affiliation_strings: Faculty of Natural Sciences, Autonomous University of Querétaro, Querétaro, Mexico
raw_author_name: José de Jesús Ornelas-Paz
raw_affiliation_strings: Research Center for Food and Development, Cuauhtémoc, Chihuahua, Mexico
raw_author_name: Claudia Inés Victoria-Campos
raw_affiliation_strings: Faculty of Nursing and Nutrition, Autonomous University of San Luis Potosí, San Luis Potosí, Mexico
HF-EOLUS Project Results Overview
Year: 2025
Type: report
Authors and affiliations:
raw_author_name: Herrera Cortijo, Juan Luis
raw_affiliation_strings: Self Employed
Universidade de Vigo
raw_author_name: Fernández-Baladrón, Adrián
raw_affiliation_strings: Universidade de Vigo
raw_author_name: Rosón, Gabriel
raw_affiliation_strings: Universidad de vigo
raw_author_name: Gil Coto, Miguel
raw_affiliation_strings: Instituto de Investigacións Mariñas
raw_author_name: Dubert, Jesús
raw_affiliation_strings: Institute of Marine Research
raw_author_name: Varela Benvenuto, Ramiro
raw_affiliation_strings: University of Vigo
Dealumination of Salted Jellyfish by Chlorogenic Acid and Its Effect on the Collagen Structure of Jellyfish
Year: 2025
Type: article
Language: zh
Topic: Collagen: Extraction and Characterization
Authors and affiliations:
raw_author_name: Xiaoyan CHU
raw_affiliation_strings: College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology of Fresh Agricultural Products, Jinzhou 121013, China
raw_author_name: Kuoyue YU
raw_affiliation_strings: College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology of Fresh Agricultural Products, Jinzhou 121013, China
raw_author_name: Shasha YANG
raw_affiliation_strings: College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology of Fresh Agricultural Products, Jinzhou 121013, China
raw_author_name: Liuyin CHEN
raw_affiliation_strings: College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology of Fresh Agricultural Products, Jinzhou 121013, China
raw_author_name: Yingchang LI
raw_affiliation_strings: College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology of Fresh Agricultural Products, Jinzhou 121013, China
raw_author_name: Guofeng TAO
raw_affiliation_strings: Yingkou Chenguang Aquatic Products Co., Ltd., Yingkou 115000, China
raw_author_name: Xue SHI
raw_affiliation_strings: Yingkou Chenguang Aquatic Products Co., Ltd., Yingkou 115000, China
A Critical Re-Evaluation of "Gut-to-Brain Signaling Restricts Dietary Protein Intake During Recovery from Catabolic States" by Jaschke et al., Cell 2025; doi: 10.1016/j.cell.2025.10.005
Year: 2025
Type: article
Language: en
Topic: Regulation of Appetite and Obesity
Authors and affiliations:
raw_author_name: Wang, Yiheng
raw_affiliation_strings: Huaqiao University
raw_author_name: Zhou, Zhiyang
raw_affiliation_strings: Huaqiao University
raw_author_name: Zhu, Yujie
raw_affiliation_strings: Huaqiao University
raw_author_name: Zhou, Shu-Feng
raw_affiliation_strings: Huaqiao University
deConV_MATLAB app
Year: 2025
Type: other
Authors and affiliations:
raw_author_name: del Mundo, Donovan
raw_affiliation_strings: University of Illinois Urbana-Champaign
raw_author_name: Ghasemiahangarani, Parham
raw_affiliation_strings: University of Illinois Urbana-Champaign
raw_author_name: Gordon, Leo
raw_affiliation_strings: Danmarks Tekniske Universitetet
raw_author_name: Schoetz, Theresa
raw_affiliation_strings: University of Illinois Urbana-Champaign