Showing results (391-400 of 2,327) with videos related to
Sort By:
Pageof 233
Sensors (Basel, Switzerland)|February 9, 2018
Mutual-Information-Based Incremental Relaying Communications for Wireless Biomedical Implant SystemsYangzhe Liao, Mark S Leeson, Qing Cai, et al.[Zhonghua Yan Ke Za Zhi] Chinese Journal of Ophthalmology|July 27, 2010
[Long-term clinical observation of an accommodative 1CU after implantation]Xin-quan Liu, Ming-fei Li, Ming-hua Guo, et al.Huan Jing Ke Xue= Huanjing Kexue|June 27, 2013
[Characterization of water-soluble ions in PM2.5 at Dinghu Mount]Ya-Nan Zhao, Yue-Si Wang, Tian-Xue Wen, et al.Journal of Electron Microscopy|June 8, 2004
Detection of iron-oxide layer on the surface of iron nitride using high-resolution electron microscopy and Fourier filteringZhi-Quan Liu, Minghui Song, Kazutaka Mitsuishi, et al.Organic Letters|June 11, 2025
Synthesis of 8H-Indolo[3,2,1-de]phenanthridin-8-ones via Pd(OAc)2-Catalyzed Double Oxidative Coupling DehydrogenationsYe Li, Shuo-Xun Zheng, Jian-Quan Liu, et al.Food Research International (Ottawa, Ont.)|August 28, 2020
Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteriaChenhui Wang, Jingcan Sun, Benjamin Lassabliere, et al.Current Research in Food Science|March 7, 2022
UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299VRui Wang, Jingcan Sun, Benjamin Lassabliere, et al.The Journal of Organic Chemistry|January 8, 2025
Metal-Free Electrochemical Allylic C-H Aerobic OxidationTong Shen, Jianyou Zhao, Xuanxuan Ren, et al.Biomedical Chromatography : BMC|January 16, 2007
Determination of gambogic acid in dog plasma by high-performance liquid chromatography for a pharmacokinetic studyKun Hao, Xiao-Ping Zhao, Xiao-Quan Liu, et al.Journal of Food Science|January 25, 2020
Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiaeRui Wang, Jingcan Sun, Benjamin Lassabliere, et al.Pageof 233