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DNA and Cell Biology
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August 17, 2005
Experimental infection of macaques with the human reovirus BYD1 strain: an animal model for the study of the severe acute respiratory syndrome
Cheng He, Wanyong Pang, Xinhao Yong, et al.
Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu
|
February 28, 2006
[Mean shift based auto-extraction of spectral lines for non-emission-line objects]
Fu-qing Duan, Fu-chao Wu, A-li Luo, et al.
Food Chemistry
|
February 7, 2019
Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions
Yue Liu, Xin-Ke Zhang, Ying Shi, et al.
Physiologia Plantarum
|
April 19, 2003
Membrane-associated protein kinase activities in developing apple fruit
Chang-Qing Duan, Yuan-Yue Shen, Xiao-E Liang, et al.
Frontiers in Microbiology
|
November 9, 2018
Use of Indigenous <i>Hanseniaspora vineae</i> and <i>Metschnikowia pulcherrima</i> Co-fermentation With <i>Saccharomyces cerevisiae</i> to Improve the Aroma Diversity of Vidal Blanc Icewine
Bo-Qin Zhang, Jing-Yun Shen, Chang-Qing Duan, et al.
Food Research International (Ottawa, Ont.)
|
April 24, 2017
Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods
Bo Zhang, Fei He, Pan-Pan Zhou, et al.
Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica
|
October 14, 2006
[Isolation and identification of Streptococcus suis serotype 2 from sick-pig samples of Sichuan province]
Hong Zhu, Jun He, Hong-bo Jing, et al.
Food Chemistry
|
May 24, 2022
Intramolecular copigmentation in malvidin-3-O-(6-O-p-coumaryl)-glucoside: Insights from experimental and theoretical study
Xu Zhao, Xiao-Ming He, Fen Liu, et al.
Food Chemistry
|
December 1, 2021
Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems
Xu Zhao, Fei He, Xin-Ke Zhang, et al.
Frontiers in Microbiology
|
June 11, 2019
Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation
Guo-Liang Yan, Liang-Liang Duan, Pei-Tong Liu, et al.
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of 51
Search research articles
Search
Showing results (51-60 of 507) with videos related to
Sort By:
Page
of 51
DNA and Cell Biology
|
August 17, 2005
Experimental infection of macaques with the human reovirus BYD1 strain: an animal model for the study of the severe acute respiratory syndrome
Cheng He, Wanyong Pang, Xinhao Yong, et al.
Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu
|
February 28, 2006
[Mean shift based auto-extraction of spectral lines for non-emission-line objects]
Fu-qing Duan, Fu-chao Wu, A-li Luo, et al.
Food Chemistry
|
February 7, 2019
Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions
Yue Liu, Xin-Ke Zhang, Ying Shi, et al.
Physiologia Plantarum
|
April 19, 2003
Membrane-associated protein kinase activities in developing apple fruit
Chang-Qing Duan, Yuan-Yue Shen, Xiao-E Liang, et al.
Frontiers in Microbiology
|
November 9, 2018
Use of Indigenous <i>Hanseniaspora vineae</i> and <i>Metschnikowia pulcherrima</i> Co-fermentation With <i>Saccharomyces cerevisiae</i> to Improve the Aroma Diversity of Vidal Blanc Icewine
Bo-Qin Zhang, Jing-Yun Shen, Chang-Qing Duan, et al.
Food Research International (Ottawa, Ont.)
|
April 24, 2017
Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods
Bo Zhang, Fei He, Pan-Pan Zhou, et al.
Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica
|
October 14, 2006
[Isolation and identification of Streptococcus suis serotype 2 from sick-pig samples of Sichuan province]
Hong Zhu, Jun He, Hong-bo Jing, et al.
Food Chemistry
|
May 24, 2022
Intramolecular copigmentation in malvidin-3-O-(6-O-p-coumaryl)-glucoside: Insights from experimental and theoretical study
Xu Zhao, Xiao-Ming He, Fen Liu, et al.
Food Chemistry
|
December 1, 2021
Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems
Xu Zhao, Fei He, Xin-Ke Zhang, et al.
Frontiers in Microbiology
|
June 11, 2019
Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation
Guo-Liang Yan, Liang-Liang Duan, Pei-Tong Liu, et al.
Page
of 51