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Fang Geng

Showing results (71-80 of 274) with videos related to

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Ultrasonics Sonochemistry|December 11, 2021
Bacteriostatic effects of high-intensity ultrasonic treatment on Bacillus subtilis vegetative cellsWei Luo, Jinqiu Wang, Yi Wang, et al.
Journal of the Science of Food and Agriculture|November 25, 2022
Quantitative lipidomic analysis of chicken egg yolk during its formationYi Wang, Jinqiu Wang, Hanmei Li, et al.
Chemosphere|December 29, 2022
Phytoplankton biomass dynamics with diffuse terrestrial nutrients pollution discharge into bayWei Ouyang, Rui Wang, Kaiyue Ji, et al.
Food Chemistry|May 31, 2022
Quantitative proteomics provides a new perspective on the mechanism of network structure depolymerization during egg white thinningLan Liu, Jinqiu Wang, Guoze Wang, et al.
Biomedicine & Pharmacotherapy = Biomedecine & Pharmacotherapie|September 27, 2017
Quantitative analysis of necrostatin-1, a necroptosis inhibitor by LC-MS/MS and the study of its pharmacokinetics and bioavailabilityFang Geng, Hang Yin, Zhe Li, et al.
Journal of Food Biochemistry|September 12, 2019
Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic developmentYaqi Meng, Haohao Sun, Ning Qiu, et al.
ACS Applied Materials & Interfaces|November 21, 2018
Biocompatible Symmetric Na-Ion Microbatteries with Sphere-in-Network Heteronanomat Electrodes Realizing High Reliability and High Energy Density for Implantable BioelectronicsGuoming Zhang, Fang Geng, Tao Zhao, et al.
Journal of the Science of Food and Agriculture|July 30, 2021
Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctionsRida Arshad, Yaqi Meng, Ning Qiu, et al.
Food Chemistry|July 22, 2021
Ovomucin may be the key protein involved in the early formation of egg-white thermal gelJinqiu Wang, Xin Liu, Shugang Li, et al.
Food Chemistry: X|November 26, 2021
Review of structure and bioactivity of the <i>Plantago</i> (Plantaginaceae) polysaccharidesShanshan Zhang, Jielun Hu, Yonggan Sun, et al.
Pageof 28

Showing results (71-80 of 274) with videos related to

Sort By:
Pageof 28
Ultrasonics Sonochemistry|December 11, 2021
Bacteriostatic effects of high-intensity ultrasonic treatment on Bacillus subtilis vegetative cellsWei Luo, Jinqiu Wang, Yi Wang, et al.
Journal of the Science of Food and Agriculture|November 25, 2022
Quantitative lipidomic analysis of chicken egg yolk during its formationYi Wang, Jinqiu Wang, Hanmei Li, et al.
Chemosphere|December 29, 2022
Phytoplankton biomass dynamics with diffuse terrestrial nutrients pollution discharge into bayWei Ouyang, Rui Wang, Kaiyue Ji, et al.
Food Chemistry|May 31, 2022
Quantitative proteomics provides a new perspective on the mechanism of network structure depolymerization during egg white thinningLan Liu, Jinqiu Wang, Guoze Wang, et al.
Biomedicine & Pharmacotherapy = Biomedecine & Pharmacotherapie|September 27, 2017
Quantitative analysis of necrostatin-1, a necroptosis inhibitor by LC-MS/MS and the study of its pharmacokinetics and bioavailabilityFang Geng, Hang Yin, Zhe Li, et al.
Journal of Food Biochemistry|September 12, 2019
Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic developmentYaqi Meng, Haohao Sun, Ning Qiu, et al.
ACS Applied Materials & Interfaces|November 21, 2018
Biocompatible Symmetric Na-Ion Microbatteries with Sphere-in-Network Heteronanomat Electrodes Realizing High Reliability and High Energy Density for Implantable BioelectronicsGuoming Zhang, Fang Geng, Tao Zhao, et al.
Journal of the Science of Food and Agriculture|July 30, 2021
Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctionsRida Arshad, Yaqi Meng, Ning Qiu, et al.
Food Chemistry|July 22, 2021
Ovomucin may be the key protein involved in the early formation of egg-white thermal gelJinqiu Wang, Xin Liu, Shugang Li, et al.
Food Chemistry: X|November 26, 2021
Review of structure and bioactivity of the <i>Plantago</i> (Plantaginaceae) polysaccharidesShanshan Zhang, Jielun Hu, Yonggan Sun, et al.
Pageof 28