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Forensic Toxicology|December 1, 2022
Quantification of MDMB-4en-PINACA and ADB-BUTINACA in human hair by gas chromatography-tandem mass spectrometryYue Wang, Yefei Pan, Hongkun Yang, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Regulating the composition and secondary structure of wheat protein through canopy shading to improve dough performance and nutritional indexHongkun Yang, Yong Li, Jiarong Zhao, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|March 30, 2026
Construction of a novel xylan-based fluorescent probe for dual-responsive detection of pH and viscosity changes in cellular environments and in vivoHongkun Yang, Wenchan Dong, Yunling Chen, et al.
Plants (Basel, Switzerland)|July 27, 2024
6-BA Reduced Yield Loss under Waterlogging Stress by Regulating the Phenylpropanoid Pathway in WheatFaiza Gulzar, Hongkun Yang, Jiabo Chen, et al.
International Journal of Biological Macromolecules|March 11, 2023
Shading affects the starch structure and digestibility of wheat by regulating the photosynthetic light response of flag leavesHongkun Yang, Jiarong Zhao, Hongliang Ma, et al.
Frontiers in Plant Science|October 17, 2022
Simultaneously genetic selection of wheat yield and grain protein quality in rice-wheat and soybean-wheat cropping systems through critical nitrogen efficiency-related traitsYufeng Chen, Kun Wang, Haolan Chen, et al.
Frontiers in Plant Science|August 18, 2016
How Integrated Management Strategies Promote Protein Quality of Cotton Embryos: High Levels of Soil Available N, N Assimilation and Protein Accumulation RateHongKun Yang, YaLi Meng, BingLin Chen, et al.
Analytical Methods : Advancing Methods and Applications|November 18, 2024
Xylan-based near-infrared fluorescent probes for monitoring viscosity abnormalities in living cells and zebrafishShen Li, Wenchan Dong, HongKun Yang, et al.
Chemosphere|April 24, 2024
Robust nanoparticles growth in the interior of porous sponges for efficient dye adsorption and emulsion separationXiaojuan Yan, Tianyu Wang, Hongkun Yang, et al.
Food Chemistry|January 11, 2024
Relationship between the baking quality of wheat (Triticum aestivum L.) and the protein composition and structure after shadingHongliang Ma, Yongheng Yang, Jiarong Zhao, et al.
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