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Sheng Wu Hua Xue Yu Sheng Wu Wu Li Xue Bao Acta Biochimica Et Biophysica Sinica
|
January 1, 1996
Purification and Studies of Some Properties of Pig-kidney Biliverdin Reductase
Chu-Fu Zhang, Zhi-Ping Wu, Ru-Fan Zhu
The Journal of Organic Chemistry
|
July 1, 2015
Pd(II)-Catalyzed Cycloisomerization/Dipolar Cycloaddition Cascade of N-Arylnitrone Alkynes with Olefins
Yu-Liu Du, Yi-Fan Zhu, Zhi-Yong Han
Journal of the Science of Food and Agriculture
|
June 18, 2011
Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems
Fan Zhu, Yi-Zhong Cai, Jinxia Ke, et al.
Zhonghua Yi Xue Za Zhi
|
May 10, 2006
[pCKM-mPTH recombinant plasmid therapy for hypoparathyroidism by polycationic liposome-mediated transfection]
Yi-fan Zhu, Jie-lian Ye, Shen-ming Wang
The Journal of Chemical Physics
|
April 8, 2010
Cross sections for the valence shell excitations of nitrous oxide studied by fast electron impact
You-Yan Wang, Jian-Min Sun, Lin-Fan Zhu
Bioinformatics (Oxford, England)
|
April 4, 2015
Regulatory network inferred using expression data of small sample size: application and validation in erythroid system
Fan Zhu, Lihong Shi, James Douglas Engel, et al.
Food Research International (Ottawa, Ont.)
|
March 26, 2022
Chemical constituents and biological properties of Pu-erh tea
Sunan Wang, Yi Qiu, Ren-You Gan, et al.
Organic Letters
|
February 16, 2017
Esterification of the Primary Benzylic C-H Bonds with Carboxylic Acids Catalyzed by Ionic Iron(III) Complexes Containing an Imidazolinium Cation
Bing Lu, Fan Zhu, Hong-Mei Sun, et al.
Foods (Basel, Switzerland)
|
June 28, 2023
UV-B Radiation Induced the Changes in the Amount of Amino Acids, Phenolics and Aroma Compounds in <i>Vitis vinifera</i> cv. Pinot Noir Berry under Field Conditions
Meng Sun, Brian Jordan, Glen Creasy, et al.
Journal of the Science of Food and Agriculture
|
July 15, 2010
Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation
Fan Zhu, Yi-Zhong Cai, Jinxia Ke, et al.
Page
of 77
Search research articles
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Showing results (171-180 of 761) with videos related to
Sort By:
Page
of 77
Sheng Wu Hua Xue Yu Sheng Wu Wu Li Xue Bao Acta Biochimica Et Biophysica Sinica
|
January 1, 1996
Purification and Studies of Some Properties of Pig-kidney Biliverdin Reductase
Chu-Fu Zhang, Zhi-Ping Wu, Ru-Fan Zhu
The Journal of Organic Chemistry
|
July 1, 2015
Pd(II)-Catalyzed Cycloisomerization/Dipolar Cycloaddition Cascade of N-Arylnitrone Alkynes with Olefins
Yu-Liu Du, Yi-Fan Zhu, Zhi-Yong Han
Journal of the Science of Food and Agriculture
|
June 18, 2011
Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems
Fan Zhu, Yi-Zhong Cai, Jinxia Ke, et al.
Zhonghua Yi Xue Za Zhi
|
May 10, 2006
[pCKM-mPTH recombinant plasmid therapy for hypoparathyroidism by polycationic liposome-mediated transfection]
Yi-fan Zhu, Jie-lian Ye, Shen-ming Wang
The Journal of Chemical Physics
|
April 8, 2010
Cross sections for the valence shell excitations of nitrous oxide studied by fast electron impact
You-Yan Wang, Jian-Min Sun, Lin-Fan Zhu
Bioinformatics (Oxford, England)
|
April 4, 2015
Regulatory network inferred using expression data of small sample size: application and validation in erythroid system
Fan Zhu, Lihong Shi, James Douglas Engel, et al.
Food Research International (Ottawa, Ont.)
|
March 26, 2022
Chemical constituents and biological properties of Pu-erh tea
Sunan Wang, Yi Qiu, Ren-You Gan, et al.
Organic Letters
|
February 16, 2017
Esterification of the Primary Benzylic C-H Bonds with Carboxylic Acids Catalyzed by Ionic Iron(III) Complexes Containing an Imidazolinium Cation
Bing Lu, Fan Zhu, Hong-Mei Sun, et al.
Foods (Basel, Switzerland)
|
June 28, 2023
UV-B Radiation Induced the Changes in the Amount of Amino Acids, Phenolics and Aroma Compounds in <i>Vitis vinifera</i> cv. Pinot Noir Berry under Field Conditions
Meng Sun, Brian Jordan, Glen Creasy, et al.
Journal of the Science of Food and Agriculture
|
July 15, 2010
Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation
Fan Zhu, Yi-Zhong Cai, Jinxia Ke, et al.
Page
of 77