Hao‐Jie Zhu
机构:Fujian Medical University, United States Food and Drug Administration, Center for Drug Evaluation and Research, China Pharmaceutical University, Hefei University of Technology, Nantong University, Chinese Academy of Medical Sciences & Peking Union Medical College, Shanghai Normal University, University of Michigan, Vencore (United States), Tsinghua–Berkeley Shenzhen Institute, Michigan Medicine, Suzhou Municipal Hospital, First Affiliated Hospital of Fujian Medical University, Lanzhou University Second Hospital, Nanjing Xiaozhuang University, University of Kansas Medical Center, Obstetrics and Gynecology Hospital of Fudan University, Tongji Hospital, Fu Wai Hospital, Huazhong University of Science and Technology, Chengdu University of Traditional Chinese Medicine, Zhejiang University of Technology, Lanzhou University, Beihang University, Nanjing Medical University · ORCID:0000-0002-2248-4419
发表论文 295 篇 · 总被引 6884 次 · h-index 46
代表论文
- FDA Experience on CAR T Cell Pharmacokinetics/Pharmacodynamics and Model‐Based Assessments (2025 · Clinical Pharmacology & Therapeutics · 被引 10)
- Effectiveness of upgrading to left bundle branch area pacing compared with biventricular pacing in patients with right ventricular pacing-induced cardiomyopathy (2025 · Heart Rhythm · 被引 7)
- Kirkendall Effect‐Driven Interface Engineering Facilitates Water Dissociation for Dual‐Site H 2 O 2 Electrosynthesis Simultaneously at the Anode and Cathode (2025 · Angewandte Chemie International Edition · 被引 6)
- Ageing‐Dependent Thyroid Hormone Receptor α Reduction Activates IP3R1 ‐Meditated Ca 2+ Transfer in MAM and Exacerbates Skeletal Muscle Atrophy in Mice (2025 · Cell Proliferation · 被引 4)
- Stimulation of microglia in adolescence produces a long-lasting prophylactic effect on single prolonged stress-induced PTSD-like behavior in adult mice (2025 · Brain Behavior and Immunity · 被引 4)
- Multi-modified β-Lg-stabilized fish oil emulsions: physicochemical stability, antioxidant capacity, and bioavailability in Caco-2 cells (2025 · Food Chemistry · 被引 3)