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Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology|February 14, 2006
[Effects of sucrose and light on the growth and production of secondary metabolites in Pueraria phaseoloides hairy roots]Han-Jie He, Peng Liang, He-Ping Shi
Se Pu = Chinese Journal of Chromatography|July 2, 2021
[Preparation and chromatographic properties of 1-vinyl-3-dodecylimidazole bromide silica-bonded stationary phase]Xinting Li, Peng Liang, Yufeng Zhou, et al.
Zhonghua Yi Xue Za Zhi|April 17, 2015
[Effectiveness and safety of low-dose vecuronium on globe position of pediatric patients in ocular surgery]Fei Liu, Xiaying Peng, Peng Liang, et al.
Acta Chimica Slovenica|October 5, 2022
Synthesis, Crystal Structures and Urease Inhibition of Mononuclear Copper(II) and Nickel(II) Complexes with Schiff Base LigandsJian Jiang, Peng Liang, Huiyuan Yu, et al.
Sensors (Basel, Switzerland)|July 13, 2024
LBRT: Local-Information-Refined Transformer for Image Copy-Move Forgery DetectionPeng Liang, Ziyuan Li, Hang Tu, et al.
International Journal of Clinical and Experimental Medicine|September 19, 2014
Effects of penehyclidine hydrochloride on the propofol dose requirement and Bispectral Index for loss of consciousnessPeng Liang, Yanju Zhang, Hai Yu, et al.
Biotechniques|April 19, 2002
Systematic analysis of intrinsic factors affecting differential displayYong-Jig Cho, Vincent R Prezioso, Peng Liang
BMC Anesthesiology|November 28, 2025
Association between gut microbiota dysbiosis and perioperative neurocognitive disorder and postoperative complications after valve replacement surgery: a prospective cohort studyQianyao Deng, Mingxuan Tang, Jie Gao, et al.
BMC Infectious Diseases|July 11, 2025
Willingness to accept Doxycycline post-exposure prophylaxis for bacterial stis prevention among men who have sex with men in Southern China: a cross-sectional analysisPeng Liang, Peizhen Zhao, Shujie Huang, et al.
Journal of the Science of Food and Agriculture|March 21, 2025
Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristicsFeifei Shi, Xinhong Zheng, Peng Liang, et al.
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