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Cen Li

Showing results (91-100 of 157) with videos related to

Pageof 16
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Gene|May 17, 2025
An atypical bHLH transcription factor NtPRE4.1 negatively regulates tobacco glandular trichome densityLonghuan Yang, Yongjun Wu, Jing Jin, et al.
Scientific Reports|November 30, 2022
Analysis of m<sup>6</sup>A modulator-mediated methylation modification patterns and the tumor microenvironment in lung adenocarcinomaQing-Cui Zeng, Qin Sun, Wen-Jie Su, et al.
Food Chemistry: X|May 11, 2026
Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniquesMeijing Chen, Aiqi Ren, Yuxuan Yao, et al.
Clinical Rheumatology|August 27, 2025
Risk factors in systemic lupus erythematosus-associated Sjögren's syndrome: multicenter case-control studies and systematic reviewRui-Cen Li, Xiao-Yan Liu, Lu Fu, et al.
Cornea|January 25, 2013
Acidic/neutral amino acid residues substitution in NH2 terminal of plasminogen kringle 5 exerts enhanced effects on corneal neovascularizationCen Li, Lei Li, Rui Cheng, et al.
International Journal of Rheumatic Diseases|February 25, 2025
A Risk Prediction Model for the Development of Rheumatoid Arthritis, Sjögren's Syndrome, Systemic Sclerosis in Patients With Systemic Lupus Erythematosus: Multicenter ApproachesRui-Cen Li, Wang-Dong Xu, Xiao-Yan Liu, et al.
Medicine|October 3, 2019
The risk of stroke and associated risk factors in a health examination population: A cross-sectional studyRui-Cen Li, Wang-Dong Xu, Ya-Li Lei, et al.
Plos One|May 15, 2014
High metastaticgastric and breast cancer cells consume oleic acid in an AMPK dependent mannerShuai Li, Ti Zhou, Cen Li, et al.
Foods (Basel, Switzerland)|September 14, 2024
Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by <i>Bacillus subtilis</i> BJ3-2Qibo Tan, Yongjun Wu, Cen Li, et al.
Bioscience Reports|May 4, 2023
The influence of genetic and acquired factors on the vulnerability to develop depression: a reviewXingfang Zhang, Yajun Qiao, Mengyuan Wang, et al.
Pageof 16

Showing results (91-100 of 157) with videos related to

Sort By:
Pageof 16
Gene|May 17, 2025
An atypical bHLH transcription factor NtPRE4.1 negatively regulates tobacco glandular trichome densityLonghuan Yang, Yongjun Wu, Jing Jin, et al.
Scientific Reports|November 30, 2022
Analysis of m<sup>6</sup>A modulator-mediated methylation modification patterns and the tumor microenvironment in lung adenocarcinomaQing-Cui Zeng, Qin Sun, Wen-Jie Su, et al.
Food Chemistry: X|May 11, 2026
Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniquesMeijing Chen, Aiqi Ren, Yuxuan Yao, et al.
Clinical Rheumatology|August 27, 2025
Risk factors in systemic lupus erythematosus-associated Sjögren's syndrome: multicenter case-control studies and systematic reviewRui-Cen Li, Xiao-Yan Liu, Lu Fu, et al.
Cornea|January 25, 2013
Acidic/neutral amino acid residues substitution in NH2 terminal of plasminogen kringle 5 exerts enhanced effects on corneal neovascularizationCen Li, Lei Li, Rui Cheng, et al.
International Journal of Rheumatic Diseases|February 25, 2025
A Risk Prediction Model for the Development of Rheumatoid Arthritis, Sjögren's Syndrome, Systemic Sclerosis in Patients With Systemic Lupus Erythematosus: Multicenter ApproachesRui-Cen Li, Wang-Dong Xu, Xiao-Yan Liu, et al.
Medicine|October 3, 2019
The risk of stroke and associated risk factors in a health examination population: A cross-sectional studyRui-Cen Li, Wang-Dong Xu, Ya-Li Lei, et al.
Plos One|May 15, 2014
High metastaticgastric and breast cancer cells consume oleic acid in an AMPK dependent mannerShuai Li, Ti Zhou, Cen Li, et al.
Foods (Basel, Switzerland)|September 14, 2024
Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by <i>Bacillus subtilis</i> BJ3-2Qibo Tan, Yongjun Wu, Cen Li, et al.
Bioscience Reports|May 4, 2023
The influence of genetic and acquired factors on the vulnerability to develop depression: a reviewXingfang Zhang, Yajun Qiao, Mengyuan Wang, et al.
Pageof 16