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Sensors (Basel, Switzerland)|November 21, 2020
The Influence and Compensation Method of Eccentricity for Cylindrical Specimens in Eddy Current Displacement MeasurementHao Zhan, Li Wang, Tingting Wang, et al.
Environmental Science & Technology|November 9, 2020
Macropatterning of Microcrumpled Nanofiltration Membranes by Spacer Imprinting for Low-Scaling DesalinationChuning Shang, Li Wang, Jianzhong Xia, et al.
Journal of Transcultural Nursing : Official Journal of the Transcultural Nursing Society|January 9, 2020
The Development of Chinese Version of Transcultural Nursing Self-Efficiency Scale: Using Rasch Model AnalysisYi Tian, Li Wang, Yan Xu, et al.
Journal of Zhejiang University. Science. B|March 6, 2020
Identification of PTPRR and JAG1 as key genes in castration-resistant prostate cancer by integrated bioinformatics methods<sup></sup>Ji-Li Wang, Yan Wang, Guo-Ping Ren
International Journal of Developmental Neuroscience : the Official Journal of the International Society for Developmental Neuroscience|December 19, 2013
Maternal serum AGEs levels in pregnancies associated with neural tube defectsRulin Li, Peiyao Yang, Xuyang Chen, et al.
Insights Into Imaging|September 3, 2022
Advances in the clinical application of ultrasound elastography in uterine imagingXia-Li Wang, Shu Lin, Guo-Rong Lyu
Clinical Transplantation|December 29, 2021
Race does not predict pancreas graft failure after pancreas transplantation in the modern eraZhiwei Li, Jie Xiang, Jianhua Liu, et al.
Environmental Science and Pollution Research International|March 23, 2021
Research on evaluation of manufacturing cloud service oriented to environmental benefits of supply chainJinyu Wei, Yaoxi Liu, Li Wang, et al.
Restorative Neurology and Neuroscience|February 8, 2021
Oleocanthal protects against neuronal inflammation and cardiopulmonary bypass surgery-induced brain injury in rats by regulating the NLRP3 pathwayXiuye Liu, Lijuan Yang, Li Wang, et al.
Food Chemistry|March 1, 2021
The effect of pore size on the diffusion of volatile antimicrobials is a key factor to preserve gelled foodsLi Wang, Vincenzo Fogliano, Jenneke Heising, et al.
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