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Environmental Science and Pollution Research International|April 27, 2023
Dynamic evolution characteristics and driving factors of carbon emissions in prefecture-level cities in the Yellow River Basin of ChinaRuimin Chen, Xiaojun Ma, Yanzhi Zhao, et al.
Food Research International (Ottawa, Ont.)|September 9, 2022
Green tea extract alters gut microbiota and their metabolism of adults with metabolic syndrome in a host-free human colonic modelShiqi Zhang, Mengyang Xu, Xiaowei Sun, et al.
BMC Health Services Research|January 4, 2024
Cracking the code of health security: unveiling the balanced indices through rank-ordered effect analysisJianping Zhu, Qi Wu, Shiqi Zhang, et al.
Journal of Microbiological Methods|June 18, 2024
LC-HRMS-based metabolomics and lipidomics analyses of a novel probiotic Akkermansia Muciniphila in response to different nutritional stimulationsHuan Zhang, Shiqi Zhang, Li Chen, et al.
Plants (Basel, Switzerland)|October 7, 2020
Auxin Homeostasis and Distribution of the Auxin Efflux Carrier PIN2 Require Vacuolar NHX-Type Cation/H+ Antiporter ActivityShiqi Zhang, Hiromi Tajima, Eiji Nambara, et al.
Plant Physiology|December 1, 2018
Cation Specificity of Vacuolar NHX-Type Cation/H+ AntiportersElias Bassil, Shiqi Zhang, Haijun Gong, et al.
Plant & Cell Physiology|November 10, 2017
Genome-Wide Identification of Arabidopsis LBD29 Target Genes Reveals the Molecular Events behind Auxin-Induced Cell Reprogramming during Callus FormationChongyi Xu, Huifen Cao, Enjun Xu, et al.
International Journal of Biological Macromolecules|June 5, 2016
Extraction, characterization and antioxidant activity of water-soluble polysaccharides from Tuber huidongenseGuangjing Chen, Shiqi Zhang, Chunxia Ran, et al.
Entropy (Basel, Switzerland)|January 28, 2026
Influences of Annealing Treatment on Soft Magnetic Properties, Mechanical Properties and Microstructure of Fe24.94Co24.94Ni24.94Al24.94Si0.24 High-Entropy AlloyShiqi Zhang, Pin Jiang, Xuanbo Shi, et al.
Food Chemistry|July 30, 2025
Mixed microbial fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae increases the nutritional bioactive components and flavor substances of pigmented quinoaLi Zhao, Juan Liao, Tingrui Sun, et al.
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