Showing results (291-300 of 1,639) with videos related to
Sort By:
Pageof 164
Nature Communications|January 6, 2025
Catalytic asymmetric C-N cross-coupling towards boron-stereogenic 3-amino-BODIPYsBaoquan Zhan, Li-Qing Ren, Jiayi Zhao, et al.Zhongguo Shi Yan Xue Ye Xue Za Zhi|June 18, 2019
[Effect of PI3K/mTOR Signal Pathway Inhibitor XL765 on Human Leukemic KG-1 Cells]Pin Wu, Su-Ning Chen, Qian Wang, et al.Philosophical Transactions. Series A, Mathematical, Physical, and Engineering Sciences|March 9, 2011
Sensing and control of flow separation using plasma actuatorsThomas C Corke, Patrick O Bowles, Chuan He, et al.Inorganic Chemistry|August 9, 2011
Selective recognition of americium by peptide-based reagentsSalih Özçubukçu, Kalyanaswer Mandal, Seraphine Wegner, et al.Scientific Reports|July 8, 2016
Quantifying mammalian genomic DNA hydroxymethylcytosine content using solid-state nanoporesOsama K Zahid, Boxuan Simen Zhao, Chuan He, et al.Food Chemistry|July 5, 2016
Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowabilityChan Wang, Chuan-He Tang, Xiong Fu, et al.Journal of Agricultural and Food Chemistry|June 11, 2010
Formation of amyloid fibrils from kidney bean 7S globulin (Phaseolin) at pH 2.0Chuan-He Tang, Ye-Hui Zhang, Qi-Biao Wen, et al.STAR Protocols|February 1, 2024
Protocol for detecting RBM33-binding sites in HEK293T cells using PAR-CLIP-seqFang Yu, Shun Liu, Allen C Zhu, et al.Food Research International (Ottawa, Ont.)|June 2, 2022
Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacersZhi-Xuan Huang, Wei-Feng Lin, Yin Zhang, et al.Food Chemistry|March 10, 2017
Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsionsChan Wang, Xiong Fu, Chuan-He Tang, et al.Pageof 164