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The Journal of Neuroscience : the Official Journal of the Society for Neuroscience|March 24, 2006
Axonal ensheathment and septate junction formation in the peripheral nervous system of DrosophilaSwati Banerjee, Anilkumar M Pillai, Raehum Paik, et al.Journal of Colloid and Interface Science|July 18, 2020
Encapsulating polyaniline within porous MIL-101 for high-performance corrosion protectionBaohui Ren, Yanqiang Li, Dongli Meng, et al.Nano Letters|March 27, 2023
Auger Recombination and Carrier-Lattice Thermalization in Semiconductor Quantum Dots under Intense ExcitationLuye Yue, Jingjun Li, Yingpeng Qi, et al.Angewandte Chemie (International Ed. in English)|January 20, 2026
Charge-Regulated Pyridinic Nitrogen in Covalent Organic Frameworks for Metal-Free Heterogeneous Photocatalytic C─H Arylation of PyrrolesXinyu Li, Duanhui Si, Jingjun Li, et al.Meat Science|November 27, 2021
Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem agingLin Wang, Jingjun Li, Shuang Teng, et al.ACS Applied Materials & Interfaces|July 20, 2023
Rational Design of Electron Transfer Kineties of CdS/Zn(impim) Dots-on-Rods for Efficient Visible-Light Reduced C-X BondYanan Feng, Baohui Ren, Jingjun Li, et al.Materials (Basel, Switzerland)|April 13, 2023
Volume Deformation and Hydration Behavior of Ordinary Portland Cement/Calcium Sulfoaluminate Cement BlendsGuangxiang Ji, Hafiz Asad Ali, Keke Sun, et al.Environmental Science and Pollution Research International|August 10, 2021
A cooperative game model with bankruptcy theory for water allocation: a case study in China Tarim River BasinJiahe Tian, Yang Yu, Tongshu Li, et al.Food Chemistry: X|April 10, 2024
Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristicsXinxin Yan, Mingpeng Xie, Zhonghai Hu, et al.Journal of the Science of Food and Agriculture|May 26, 2026
Effect of a mixture of Lactobacillus sakei and Staphylococcus xylosus on the fermentation quality of chicken breast meatYajun Liu, Shengxiang Qi, Hui Zhou, et al.Pageof 8