Jinyuan Sun

发表

Nanofibers by green electrospinning of aqueous suspensions of biodegradable block copolyesters for applications in medicine, pharmacy and agriculture.

S. Agarwal, A. Greiner, K. Bubel, 2010, Macromolecular rapid communications.

A fluorescent nanoprobe for 4-ethylguaiacol based on the use of a molecularly imprinted polymer doped with a covalent organic framework grafted onto carbon nanodots

Mingquan Huang, Baoguo Sun, Jinyuan Sun, 2019, Microchimica Acta.

Strategies for enhancing eicosapentaenoic acid production: From fermentation to metabolic engineering

Jinyuan Sun, Quanyu Zhao, Yan Xia, 2020 .

The effect of saliva on the aroma release of esters in simulated baijiu under the impact of high ethanol concentration

Jinyuan Sun, Hehe Li, Lu Chen, 2021, Journal of Food Composition and Analysis.

Whole-Genome Sequencing and Bioinformatics Analysis of Apiotrichum mycotoxinivorans: Predicting Putative Zearalenone-Degradation Enzymes

Jinyuan Sun, Yan Xia, D. Ming, 2020, Frontiers in Microbiology.

Synthesis of Struvite Crystals by Using Bacteria Proteus mirabilis

Jinyuan Sun, W. Fu, Long Chen, 2012 .

Protein design with a machine-learned potential about backbone designability.

Bian Wu, Jinyuan Sun, 2022, Trends in biochemical sciences.

Improvement of biodegradability of UV-curable adhesives modified by a novel polyurethane acrylate

Jinyuan Sun, Zhuohong Yang, Ruoyu Zhang, 2016 .

Biosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink

Jinyuan Sun, Yanyan Zhang, M. Yadav, 2021 .

Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu.

Mouming Zhao, Mingquan Huang, Jinyuan Sun, 2019, Food chemistry.

Matrix Effects in Detection of Phthalate Esters from Wheat by a Modified QuEChERS Method with GC/MS

Mingquan Huang, Baoguo Sun, Jinyuan Sun, 2017, Food Analytical Methods.

Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition

Jinyuan Sun, Hongxia Che, Wancui Xie, 2021 .

Aroma Investigation of Chios Mastic Gum ( Pistacia lentiscus Variety Chia) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis.

Jinyuan Sun, Yanyan Zhang, H. Zorn, 2019, Journal of agricultural and food chemistry.

Characterization of bamboo cellulose-based green composite film by NMMO technology

Jinyuan Sun, Lei Zhang, Hongxia Fang, 2008 .

Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu

Mouming Zhao, Mingquan Huang, Baoguo Sun, 2017 .

Determination of phenolic compounds in alcoholic fermentation materials and spent grains by ultrasound-assisted alkali alcohol extraction coupled with HPLC

Baoguo Sun, Jinyuan Sun, Xiaotao Sun, 2019, Analytical Methods.

Preparation of modified Jiuzao glutelin isolate with carboxymethyl chitosan by ultrasound-stirring assisted Maillard reaction and its protective effect of loading resveratrol/quercetin in nano-emulsion

Mingquan Huang, Xin‐an Zeng, Jinyuan Sun, 2022, Ultrasonics sonochemistry.

Wine, beer and Chinese Baijiu in relation to cardiovascular health: the impact of moderate drinking

Jinyuan Sun, Baoguo Sun, Qiao Kang, 2022, Food Science and Human Wellness.

Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics

Xuebo Song, Mouming Zhao, Mingquan Huang, 2021, LWT.

Insight into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong and Soy Sauce Aroma Types Baijiu.

Xuebo Song, Mouming Zhao, Baoguo Sun, 2020, Journal of agricultural and food chemistry.

Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniques

Jinyuan Sun, Xiaotao Sun, Hehe Li, 2022, Frontiers in Nutrition.

Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods

Huan Cheng, Mingquan Huang, Xingqian Ye, 2022, Frontiers in Nutrition.

Pulse electric field assisted process for extraction of Jiuzao glutelin extract and its physicochemical properties and biological activities investigation.

Wenhong Gao, Xin‐an Zeng, Jinyuan Sun, 2022, Food chemistry.

Optimization of Jiuzao protein hydrolysis conditions and antioxidant activity in vivo of Jiuzao tetrapeptide Asp-Arg-Glu-Leu by elevating the Nrf2/Keap1-p38/PI3K-MafK signaling pathway.

Mingquan Huang, Baoguo Sun, Xin‐an Zeng, 2021, Food & function.

Monascus yellow, red and orange pigments from red yeast rice ameliorate lipid metabolic disorders and gut microbiota dysbiosis in Wistar rats fed on a high-fat diet.

B. Liu, Jinyuan Sun, P. Rao, 2019, Food & function.

Cytoprotective effects of a tripeptide from Chinese Baijiu against AAPH-induced oxidative stress in HepG2 cells via Nrf2 signaling

Mouming Zhao, Mingquan Huang, Baoguo Sun, 2018, RSC advances.

Ameliorative effects of monascin from red mold rice on alcoholic liver injury and intestinal microbiota dysbiosis in mice

Jinyuan Sun, Li Ni, L. Ai, 2022, Food Bioscience.

Cell wall polysaccharides: before and after autolysis of brewer’s yeast

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, World journal of microbiology & biotechnology.

Cell wall polysaccharides: before and after autolysis of brewer’s yeast

Cheng-tuo Niu, Qi Li, Jinjing Wang, 2018, World Journal of Microbiology and Biotechnology.

Screening and identifying microorganisms with feruloyl esterase activity in Chinese sesame-flavour baijiu fermentation materials (Jiupei)

Mingquan Huang, Baoguo Sun, Jinyuan Sun, 2021 .

Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids

Jinyuan Sun, Baoguo Sun, Yuhang Zhang, 2022, LWT.

The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine.

Jinyuan Sun, Zhibin Liu, Li Ni, 2020, Food microbiology.

Arabinogalactan from Ixeris chinensis (Thunb.) Nakai as a stabilizer to decorate SeNPs and enhance their anti-hepatocellular carcinoma activity via the mitochondrial pathway

Jinyuan Sun, Hongyan Li, Yifan Zhao, 2022, Journal of Carbohydrate Chemistry.

Low Quantity but Critical Contribution to Flavor: Review of The Current Understanding of Volatile Sulfur-containing Compounds in Baijiu

Baoguo Sun, Jinyuan Sun, Zhe Wang, 2021 .

Synthesis and properties of α-sulfo carboxyl disodium salt

M. Serio, Jinyuan Sun, Jingjie Zhou, 2018 .

Synthesis and properties of dihydroxyoleic acid methyl ester ethoxylates

Jinyuan Sun, M. Di Serio, Jingjie Zhou, 2018, Journal of Dispersion Science and Technology.

Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis

Jinyuan Sun, Wenjing Tian, Dongrui Zhao, 2021, RSC advances.

Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?

Baoguo Sun, Jinyuan Sun, F. Zheng, 2021, LWT.

Identification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC-SCD and UPLC-MS/MS.

Jinyuan Sun, Fenghong Huang, Chang Zheng, 2021, Food chemistry.

Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu.

Xuebo Song, Mouming Zhao, Baoguo Sun, 2021, Food chemistry.

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu.

Cai-hong Shen, Mouming Zhao, Mingquan Huang, 2019, Food research international.

Characterization of 3-Methylindole as a Source of a "Mud"-like Off-Odor in Strong-Aroma Types of Base Baijiu.

Cai-hong Shen, Mouming Zhao, Mingquan Huang, 2018, Journal of agricultural and food chemistry.

Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions

Jinyuan Sun, Fenghong Huang, P. Yu, 2021, Food Chemistry.

Modification of Jiuzao glutelin with pullulan through Maillard reaction: Stability effect in nano-emulsion, in vitro antioxidant properties, and interaction with curcumin.

Mingquan Huang, Xin‐an Zeng, Jinyuan Sun, 2022, Food research international.

Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism.

Xuebo Song, Mingquan Huang, Baoguo Sun, 2022, Food chemistry.

Interaction mechanism of kafirin with ferulic acid and tetramethyl pyrazine: Multiple spectroscopic and molecular modeling studies.

Xuebo Song, Baoguo Sun, Jinyuan Sun, 2021, Food chemistry.

Quantification and cytoprotection by vanillin, 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG2 cells

Mouming Zhao, Baoguo Sun, Jinyuan Sun, 2018, RSC advances.

Influence of sulfonic acid group on the performance of castor oil acid based methyl ester ethoxylate sulfonate

Jinyuan Sun, M. Di Serio, Jingjie Zhou, 2018 .

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation.

Mouming Zhao, Mingquan Huang, Baoguo Sun, 2018, Food research international.

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies.

Mouming Zhao, Mingquan Huang, Baoguo Sun, 2016, Journal of agricultural and food chemistry.

Characterization of Prolamin Recycled from the Byproduct of the Baijiu Brewing Industry (Jiuzao) by Sds-Page, Multispectral Analysis, and Morphological Analysis

Xuebo Song, Mingquan Huang, Baoguo Sun, 2022, SSRN Electronic Journal.

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.

Hehe Li, Jinyuan Sun, Mingquan Huang, 2019, Food chemistry.

Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

Mingquan Huang, Jinyuan Sun, F. Zheng, 2018, RSC advances.

Isolation, purification, structure characterization of a novel glucan from Huangshui, a byproduct of Chinese Baijiu, and its immunomodulatory activity in LPS-stimulated THP-1 cells.

Mouming Zhao, Weizheng Sun, Mingquan Huang, 2020, International journal of biological macromolecules.

Co-delivery of riboflavin and rhein based on properties improved Jiuzao glutelin: binding mechanism, stability, and antioxidant activities

Xin‐an Zeng, Jinyuan Sun, Hehe Li, 2022, Journal of Molecular Liquids.

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu

Wei Cheng, Mingquan Huang, Jinyuan Sun, 2022, Foods.

Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu.

Mingquan Huang, Jinyuan Sun, H. Ye, 2022, Food chemistry.

Identification of peptides in Qingke baijiu and evaluation of its angiotensin converting enzyme (ACE) inhibitory activity and stability.

Jinyuan Sun, Hehe Li, Shengbao Feng, 2022, Food chemistry.

Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies.

Mingquan Huang, Baoguo Sun, Jinyuan Sun, 2021, Food chemistry.

Content changes of Jiupei tripeptide Tyr-Gly-Asp during simulated distillation process of baijiu and the potential in vivo antioxidant ability investigation

Mingquan Huang, Xin‐an Zeng, Jinyuan Sun, 2021 .

Interactions between p-Cresol and Ala-Lys-Arg-Ala (AKRA) from Sesame-Flavor-Type Baijiu.

Mouming Zhao, Mingquan Huang, Jinyuan Sun, 2018, Langmuir : the ACS journal of surfaces and colloids.

Immunomodulatory activity of a novel polysaccharide extracted from Huangshui on THP-1 cells through NO production and increased IL-6 and TNF-α expression.

Mouming Zhao, Weizheng Sun, Mingquan Huang, 2020, Food chemistry.

The Performance Comparison Of Branched Methyl Stearate Ethoxylate and Linear Methyl Stearate Ethoxylate

Jinyuan Sun, M. Di Serio, Jingjie Zhou, 2019, Tenside Surfactants Detergents.

Synthesis and Properties of 9,10-Dihydroxystearic Acid Ethoxylate

Jinyuan Sun, M. Di Serio, Jingjie Zhou, 2019, Tenside Surfactants Detergents.

Meilanchun sesame fl avor style baijiu by application of aroma extract dilution analysis , quantitative measurements , aroma recombination , and omission / addition experiments

He-he, Mingquan Huang, Jinyuan Sun, 2018 .

Joint direct injection and GC–MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor)

Hehe Li, Mingquan Huang, Jinyuan Sun, 2017, European Food Research and Technology.

Characterization of the Key Aroma-active Compounds in Qingke Baijiu by Application of the Sensory Approach

Jinyuan Sun, Lina Qiao, Hehe Li, 2023, Journal of Food Composition and Analysis.

Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating.

Jinyuan Sun, P. Yu, Qi Zhou, 2022, Food chemistry.

Physicochemical and Application Properties of C13-Branched Alcohol Ethoxylates (BAEO) with Different Ethylene Oxide Addition Numbers

Jinyuan Sun, M. Di Serio, Jingjie Zhou, 2022, Journal of Molecular Liquids.

Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis

Xingqian Ye, Jinyuan Sun, Hehe Li, 2023, LWT.

Engineered DNase-inactive Cpf1 variants to improve targeting scope for base editing in E. coli

Zehua Chen, Chunbo Lou, Bian Wu, 2021, Synthetic and systems biotechnology.

Microbial diversity analysis of vineyard son the eastern foothills of the Helan Mountain region using high-throughput sequencing

Jinyuan Sun, Jiajun Yu, Xiaomeng Zhang, 2021 .

Identification of novel paralytic shellfish toxin binding protein via homology modeling and molecular docking.

Jinyuan Sun, Hongyan Li, Xihong Yang, 2022, Toxicon : official journal of the International Society on Toxinology.

Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu.

Jinyuan Sun, F. Zheng, Xiaotao Sun, 2020, Journal of the science of food and agriculture.

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Baoguo Sun, Jinyuan Sun, Hehe Li, 2022, Foods.

Elucidation of The Anti-Inflammatory Effect of Vanillin In Lps-Activated THP-1 Cells.

Mouming Zhao, Mingquan Huang, Jinyuan Sun, 2019, Journal of food science.

Computational enzyme redesign: large jumps in function

Bian Wu, Jinyuan Sun, Yinglu Cui, 2022, Trends in Chemistry.

Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China

Jinyuan Sun, Youqiang Xu, Yali Zhang, 2021, 3 Biotech.

Characterization and efficient production of a thermostable, halostable and organic solvent-stable cellulase from an oil reservoir.

Bian Wu, Jinyuan Sun, T. Zhu, 2020, International journal of biological macromolecules.

Preparation of a new polymeric surfactant and its thickening of the Linear Alkylbenzene Sulfonate system

Jinyuan Sun, M. Di Serio, Jingjie Zhou, 2023, Journal of Molecular Liquids.

Diversity, enzyme production and antibacterial activity of Bacillus strains isolated from sesame-flavored liquor Daqu

Jinyuan Sun, Wenhao Chen, Youqiang Xu, 2021, Archives of Microbiology.

Diversity, Enzyme Production and Antibacterial Activity of Bacillus Resource in Sesame-Flavored Liquor Daqu

Jinyuan Sun, Q. Jiang, Wenhao Chen, 2021 .

Synthesis and Properties of Primary Alcohol Ethoxylates Using Different Catalytic Systems

G. D’Errico, Jinyuan Sun, M. Di Serio, 2021, ACS omega.

Exploration of Transaminase Diversity for the Oxidative Conversion of Natural Amino Acids into 2-Ketoacids and High-Value Chemicals

Bian Wu, Jinyuan Sun, Yanchun Chen, 2020 .

Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science.

Mingquan Huang, Baoguo Sun, Jinyuan Sun, 2021, Food chemistry.

Influence of nitrogen status on fermentation performances of non- Saccharomyces yeasts: A review

Jinyuan Sun, Hehe Li, Jinchen Li, 2023, Food Science and Human Wellness.

Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui).

Jinyuan Sun, Zhibin Liu, Li Ni, 2021, Food chemistry.

Formation of Liquid and Solid Bridges under the Interactions between Droplet-Polyethylene Particle Pairs

Xiang Ren, Yongrong Yang, Jingdai Wang, 2021, Chemical Engineering Science.

Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects

Baoguo Sun, Jinyuan Sun, P. Rao, 2021 .

Isolation and evaluation of two angiotensin-I-converting enzyme inhibitory peptides from fermented grains (Jiupei) used in Chinese Baijiu production

Mingquan Huang, Jinyuan Sun, F. Zheng, 2018, RSC advances.

Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

Jinyuan Sun, F. Zheng, Xiaotao Sun, 2019, Food science & nutrition.

Mutation of Stevia glycosyltransferase UGT76G1 for efficient biotransformation of rebaudioside E into rebaudioside M

Honghua Jia, Jinyuan Sun, Yan Li, 2022, Journal of Functional Foods.

Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods

Mingquan Huang, Jinyuan Sun, F. Zheng, 2022, Journal of Food Composition and Analysis.

Correction: Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis

Jinyuan Sun, Wenjing Tian, Dongrui Zhao, 2021, RSC advances.

Huangshui Polysaccharide Exerts Intestinal Barrier Protective Effects through the TLR4/MyD88/NF-κB and MAPK Signaling Pathways in Caco-2 Cells

Weizheng Sun, Mingquan Huang, Jinyuan Sun, 2023, Foods.

Structure prediction of the entire proteome of monkeypox variants

Jinyuan Sun, Liangzhen Zheng, Linxian Li, 2022, Acta Materia Medica.

Validation of a QuEChERS-Based Gas Chromatography-Mass Spectrometry (GC-MS) Method for Analysis of Phthalate Esters in Grain Sorghum.

Cai-hong Shen, Yuyu Zhang, Baoguo Sun, 2018, Journal of food science.

Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example

Jinyuan Sun, You-ming Li, Hehe Li, 2023, Frontiers in Nutrition.

Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?

Jinyuan Sun, Hehe Li, Shiqi Yang, 2022, Molecules.

Dual-color blending based visual LAMP for food allergen detection: A strategy with enlarged color variation range and contrast

Jinyuan Sun, Fang Zhang, Yiquan Chen, 2021, Food chemistry: X.

Insights into the biosynthesis of septacidin l-heptosamine moiety unveils a VOC family sugar epimerase

Meng Chen, Bian Wu, Jinyuan Sun, 2022, Acta pharmaceutica Sinica. B.

Antioxidant mechanism exploration of the tripeptide Val-Asn-Pro generated from Jiuzao and its potential application in baijiu.

Mingquan Huang, Xin‐an Zeng, Jinyuan Sun, 2021, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters

Mingquan Huang, Jinyuan Sun, Hao Chen, 2023, Foods.

Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix.

Mingquan Huang, Jinyuan Sun, Xiaotao Sun, 2023, Food chemistry.

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation

Mingquan Huang, Jinyuan Sun, F. Zheng, 2022, Foods.

Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages

Baoguo Sun, Jinyuan Sun, F. Zheng, 2018 .

Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu

Jinyuan Sun, Hehe Li, Youqiang Xu, 2023, Foods.

Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu - A research on the methional during the stacking fermentation stage of jiupei.

Jinyuan Sun, Hehe Li, Yahui Zhao, 2023, Food chemistry.

Structure-based self-supervised learning enables ultrafast prediction of stability changes upon mutation at the protein universe scale

Bian Wu, Jinyuan Sun, Yinglu Cui, 2023, bioRxiv.

GRAPE, a greedy accumulated strategy for computational protein engineering.

Bian Wu, Jinyuan Sun, Yinglu Cui, 2021, Methods in enzymology.

Allosteric switch for electrochemical aptasensor toward heavy metals pollution of Lentinus edodes sensitized with porphyrinic metal-organic frameworks.

Xiaobo Zou, Xiaowei Huang, Jinyuan Sun, 2023, Analytica Chimica Acta.

d cytoprotection by vanillin , 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG 2 cells †

Mouming Zhao, Baoguo Sun, Jinyuan Sun, 2018 .

Chemical components and health benefits of Rubus suavissimus S. Lee (Chinese sweet tea) and the production method of rubusoside

Jinyuan Sun, Mengyao Liu, Jinchen Li, 2023, Trends in Food Science & Technology.

zPoseScore model for accurate and robust protein–ligand docking pose scoring in CASP15

W. Chen, Jinyuan Sun, Yànjie, 2023, Proteins: Structure, Function, and Bioinformatics.