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Scientific Reports|November 23, 2024
A low illumination target detection method based on a dynamic gradient gain allocation strategyZhiqiang Li, Jian Xiang, Jiawen Duan
Neuropsychiatric Disease and Treatment|February 26, 2025
Prevalence and Correlates of Diurnal Mood Variation in Chinese Adolescents with Major Depressive Disorder and Anxiety Symptoms: A Cross-Sectional StudyJiawen Duan, Yijing Zhang, Jingyi Tao, et al.
International Journal of Molecular Sciences|April 13, 2024
The Formation and Function of the VTA Dopamine SystemGuoqiang Hou, Mei Hao, Jiawen Duan, et al.
Journal of Applied Microbiology|November 14, 2023
Characterization of exogenous lactate addition on the growth, photosynthetic performance, and biochemical composition of four bait microalgae strainsJiawen Duan, Chenhui Li, Yimeng Zheng, et al.
Food Chemistry|July 26, 2021
Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategiesFei He, Jiawen Duan, Jiwen Zhao, et al.
Food Chemistry|January 18, 2023
Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition CoefficientShiqi Yang, Guihu Zhang, Ling Xu, et al.
Food Chemistry|June 27, 2021
Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory scienceZiyang Wu, Dan Qin, Jiawen Duan, et al.
Ecology and Evolution|January 12, 2026
Transcriptomic Responses of the Marine Diatom Phaeodactylum tricornutum to High Carbon and Low Nitrogen StressYi Zhang, Jiawen Duan, Yimeng Zheng, et al.
Biotechnology for Biofuels and Bioproducts|June 1, 2022
Metabolomic, proteomic and lactylated proteomic analyses indicate lactate plays important roles in maintaining energy and C:N homeostasis in Phaeodactylum tricornutumAiyou Huang, Yuanxiang Li, Jiawen Duan, et al.
Food Chemistry|January 25, 2024
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification methodJiawen Duan, Wei Cheng, Silei Lv, et al.
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