| STAT2 signaling restricts viral dissemination but drives severe pneumonia in SARS-CoV-2 infected hamsters R Boudewijns, HJ Thibaut, SJF Kaptein, R Li, V Vergote, L Seldeslachts, ... Nature communications 11 (1), 5838, 2020 | 277 | 2020 |
| Applications of near-infrared spectroscopy in food safety evaluation and control: A review of recent research advances JH Qu, D Liu, JH Cheng, DW Sun, J Ma, H Pu, XA Zeng Critical Reviews in Food Science and Nutrition 55 (13), 1939-1954, 2015 | 204 | 2015 |
| A single-dose live-attenuated YF17D-vectored SARS-CoV-2 vaccine candidate L Sanchez-Felipe, T Vercruysse, S Sharma, J Ma, V Lemmens, ... Nature 590 (7845), 320-325, 2021 | 177 | 2021 |
| Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis H Pu, DW Sun, J Ma, JH Cheng Meat Science 99, 81-88, 2015 | 177 | 2015 |
| Light-driven nanoscale chiral molecular switch: reversible dynamic full range color phototuning J Ma, Y Li, T White, A Urbas, Q Li Chemical Communications 46 (20), 3463-3465, 2010 | 175 | 2010 |
| Raman spectroscopic techniques for detecting structure and quality of frozen foods: principles and applications W Zhang, J Ma, DW Sun Critical Reviews in Food Science and Nutrition 61 (16), 2623-2639, 2021 | 157 | 2021 |
| Directing dynamic control of red, green, and blue reflection enabled by a light‐driven self‐organized helical superstructure Q Li, Y Li, J Ma, DK Yang, TJ White, TJ Bunning Advanced Materials 23 (43), 5069-5073, 2011 | 147 | 2011 |
| Advanced techniques for hyperspectral imaging in the food industry: Principles and recent applications J Ma, DW Sun, H Pu, JH Cheng, Q Wei Annual review of food science and technology 10 (1), 197-220, 2019 | 142 | 2019 |
| Application of Vis–NIR hyperspectral imaging in classification between fresh and frozen-thawed pork Longissimus Dorsi muscles J Ma, H Pu, DW Sun, W Gao, JH Qu, KY Ma International Journal of refrigeration 50, 10-18, 2015 | 127 | 2015 |
| Introducing reticular chemistry into agrochemistry DW Sun, L Huang, H Pu, J Ma Chemical Society Reviews 50 (2), 1070-1110, 2021 | 119 | 2021 |
| Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths J Ma, DW Sun, JH Qu, H Pu LWT-Food Science and Technology 82, 377-385, 2017 | 108 | 2017 |
| Applications of computer vision for assessing quality of agri-food products: a review of recent research advances J Ma, DW Sun, JH Qu, D Liu, H Pu, WH Gao, XA Zeng Critical reviews in food science and nutrition 56 (1), 113-127, 2016 | 104 | 2016 |
| Spectral absorption index in hyperspectral image analysis for predicting moisture contents in pork longissimus dorsi muscles J Ma, DW Sun, H Pu Food chemistry 197, 848-854, 2016 | 100 | 2016 |
| Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process D Liu, DW Sun, J Qu, XA Zeng, H Pu, J Ma Food Chemistry 152, 197-204, 2014 | 95 | 2014 |
| Model improvement for predicting moisture content (MC) in pork longissimus dorsi muscles under diverse processing conditions by hyperspectral imaging J Ma, DW Sun, H Pu Journal of Food Engineering 196, 65-72, 2017 | 93 | 2017 |
| Predicting intramuscular fat content variations in boiled pork muscles by hyperspectral imaging using a novel spectral pre-processing technique J Ma, H Pu, DW Sun Lwt 94, 119-128, 2018 | 81 | 2018 |
| Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique J Ma, DW Sun Food Chemistry 321, 126695, 2020 | 79 | 2020 |
| Structure and application of polarizer film for thin-film-transistor liquid crystal displays J Ma, X Ye, B Jin Displays 32 (2), 49-57, 2011 | 78 | 2011 |
| Prediction of color and pH of salted porcine meats using visible and near-infrared hyperspectral imaging D Liu, J Ma, DW Sun, H Pu, W Gao, J Qu, XA Zeng Food and Bioprocess Technology 7, 3100-3108, 2014 | 75 | 2014 |
| Hierarchical variable selection for predicting chemical constituents in lamb meats using hyperspectral imaging H Pu, DW Sun, J Ma, D Liu, M Kamruzzaman Journal of Food Engineering 143, 44-52, 2014 | 72 | 2014 |
