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The Journal of Physical Chemistry. A|January 8, 2019
Relationship between Energetic Performance and Clustering Effects on Incremental Nitramine Groups: A Theoretical PerspectiveHuajie Xu, Lijuan Peng, Jingbo Wang, et al.
Analytical Methods : Advancing Methods and Applications|December 5, 2025
LEC-former: enhancing functional group identification in FTIR spectra by improving weak peak perceptionShiDi Xie, LiJuan Peng, JunNa Zhang, et al.
Plant Disease|April 8, 2021
First Report of Colletotrichum boninense Causing Anthracnose on Rosa chinensis in ChinaHaixia Ding, Wan Peng Dong, Wei Di Mo, et al.
Food Chemistry|January 14, 2022
Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black porkRui Li, Mengyan Guo, E Liao, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|March 13, 2023
Effects of mixed sugarcane tops and napiergrass silages on fermentative quality, nutritional value, and milk yield in water buffaloesHuade Xie, Lijuan Peng, Mengwei Li, et al.
Risk Management and Healthcare Policy|January 7, 2021
A Policy Category Analysis Model for Tourism Promotion in China During the COVID-19 Pandemic Based on Data Mining and Binary RegressionTinggui Chen, Lijuan Peng, Xiaohua Yin, et al.
Current Microbiology|June 15, 2022
Effect of Hydrogen-Consuming Compounds on In Vitro Ruminal Fermentation, Fatty Acids Profile, and Microbial Community in Water BuffaloYanxia Guo, Faiz-Ul Hassan, Mengwei Li, et al.
Microorganisms|August 27, 2021
Effect of Methionine Supplementation on Rumen Microbiota, Fermentation, and Amino Acid Metabolism in In Vitro Cultures Containing NitrateFaiz-Ul Hassan, Yanxia Guo, Mengwei Li, et al.
Microorganisms|October 27, 2022
Effect of Sodium Nitrate and Cysteamine on In Vitro Ruminal Fermentation, Amino Acid Metabolism and Microbiota in BuffaloYanxia Guo, Faiz-Ul Hassan, Mengwei Li, et al.
Frontiers in Plant Science|February 27, 2023
Integrative analysis of sensory evaluation and non-targeted metabolomics to unravel tobacco leaf metabolites associated with sensory quality of heated tobaccoLu Zhao, Shanzhai Shang, Yongfeng Tian, et al.
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