Junxia Chen
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Explore the profile of Junxia Chen including associated specialties, affiliations and a list of published articles.
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69
Citations
1754
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Recent Articles
1.
Chen Z, Peng T, Zhang S, Yang Q, Qu S, Cao Y, et al.
Clin Drug Investig
. 2025 Feb;
45(3):137-150.
PMID: 39962019
Background And Objective: Ciprofol (Cipepofol) currently has well-established clinical research data in adult Chinese patients, but there is a lack of reliable research data in pediatric patients. This study aimed...
2.
Yang R, Chen J, Yue S, Yu Y, Fan J, Luo Y, et al.
Neuroimage Clin
. 2025 Jan;
45:103739.
PMID: 39864168
Backgrounds/objective: Deep brain stimulation (DBS) has proved the viability of alleviating depression symptoms by stimulating deep reward-related nuclei. This study aims to investigate the abnormal connectivity profiles among superficial, intermediate,...
3.
Chang H, Gu C, Wang M, Chen J, Yue M, Zhou J, et al.
J Food Sci
. 2025 Jan;
90(1):e17612.
PMID: 39812519
Fermentation is crucial for inducing desirable flavor and aroma profiles in cocoa products. This research focused on identifying microbial strains isolated from spontaneous cocoa fermentation in Hainan through 16S and...
4.
Zhang C, Wang M, Chen J, Chang Z, Zhou J, Yue M, et al.
Int J Biol Macromol
. 2024 Dec;
287():138502.
PMID: 39647742
Peroxidase-mediated enzymatic browning during the process of noni fruit juice causes major color deterioration and precipitation, which negatively affects consumer acceptance of the juice. The purpose of this study was...
5.
Zhou J, Feng Z, Yue M, Chang Z, Chen J, Wang M, et al.
Food Chem X
. 2024 Nov;
24:101964.
PMID: 39582657
, known as Pandan, serves as a coloring agent and spice in food. The effects of lactic acid bacteria (LAB) on Pandan are underexplored. This study aimed to investigate changes...
6.
Chang Z, Gu C, Wang M, Chen J, Zhou J, Yue M, et al.
Int J Biol Macromol
. 2024 Nov;
283(Pt 1):137521.
PMID: 39537048
This study aimed to investigate the physicochemical properties and biological activities of noni pectin (NP) extracted using various solvents, three fractions of noni pectin were obtained using traditional chemical and...
7.
Chen J, Gu C, Wang M, Chang Z, Zhou J, Yue M, et al.
Foods
. 2024 Nov;
13(21).
PMID: 39517144
Pandan pigment () is widely used as a natural food coloring and flavoring agent. However, its application in food is limited because of its susceptibility to thermal degradation during food...
8.
Li W, Chen J, Qin Y, Jiang S, Li X, Zhang H, et al.
Epilepsia Open
. 2024 Sep;
9(6):2251-2262.
PMID: 39325042
Objective: Dystonic posturing (DP) is a common semiology in temporal lobe epilepsy (TLE). We aimed to explore cerebellar gradient alterations in functional connectivity in TLE patients with and without DP....
9.
Wu X, Liu J, Tian D, Chen J, Li H
Neurosurg Rev
. 2024 Sep;
47(1):528.
PMID: 39227406
Dickkopf-1 (DKK-1) may be involved in inflammatory response and secondary brain injury after acute brain injury. We gauged serum DKK-1 levels and further assessed its correlation with disease severity and...
10.
Zhang C, Gu C, Wang M, Chen J, Chang H, Chang Z, et al.
Food Chem
. 2024 Aug;
462:140966.
PMID: 39197244
Noni fruit has an unpleasant flavour but is highly bioactive. Therefore, it is necessary to clarify the effect of temperature regulation on quality of fermented noni fruit. In the present...