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Food Chemistry: X|April 29, 2024
Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meatZhuyu Yang, Yahui Liu, Fan Bai, et al.
Mathematical Biosciences and Engineering : MBE|March 3, 2011
Pandemic influenza: Modelling and public health perspectivesJulien Arino, Chris Bauch, Fred Brauer, et al.
Xi Bao Yu Fen Zi Mian Yi Xue Za Zhi = Chinese Journal of Cellular and Molecular Immunology|June 15, 2004
[Acceleration of mixed lymphocyte reaction by HCV C-Fc gene-transferred murine dendritic cells]Quan-chu Wang, Zhi-hua Feng, Yong-xing Zhou, et al.
Scientific Reports|December 21, 2019
Comparison of Escherichia coli surface attachment methods for single-cell microscopyYao-Kuan Wang, Ekaterina Krasnopeeva, Ssu-Yuan Lin, et al.
ACS Applied Materials & Interfaces|April 12, 2018
Metal-Organic-Framework-Mediated Nitrogen-Doped Carbon for CO2 Electrochemical ReductionRiming Wang, Xiaohui Sun, Samy Ould-Chikh, et al.
Plos Computational Biology|March 2, 2019
Spatial clustering and common regulatory elements correlate with coordinated gene expressionJingyu Zhang, Hengyu Chen, Ruoyan Li, et al.
Journal of the Science of Food and Agriculture|February 26, 2020
Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high-temperature setting (40 °C) for different durationsRuichang Gao, Ganesha Ya Wijaya, Jiamei Yu, et al.
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