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Chemical Communications (Cambridge, England)|August 8, 2014
Cu-catalyzed Suzuki-Miyaura reactions of primary and secondary benzyl halides with arylboronatesYan-Yan Sun, Jun Yi, Xi Lu, et al.Proteomics|October 12, 2013
Subcellular proteomic analysis of human host cells infected with H3N2 swine influenza virusXiaopeng Wu, Sanying Wang, Yang Yu, et al.Journal of Proteomics|July 17, 2013
Mitochondrial proteomic analysis of human host cells infected with H3N2 swine influenza virusXiaopeng Wu, Hailong Wang, Lu Bai, et al.Gene|June 11, 2013
Molecular cloning, expression and antioxidant characterisation of a typical thioredoxin gene (AccTrx2) in Apis cerana ceranaPengbo Yao, Lili Hao, Fang Wang, et al.Marine Pollution Bulletin|April 2, 2013
Source apportionment of polycyclic aromatic hydrocarbons in surface sediment of mud areas in the East China Sea using diagnostic ratios and factor analysisWei Deng, Xian Guo Li, Sheng Yong Li, et al.Sensors (Basel, Switzerland)|October 1, 2013
Fast and sensitive detection of Pb2+ in foods using disposable screen-printed electrode modified by reduced graphene oxideJin-Ming Jian, Yan-Yan Liu, Ye-Lei Zhang, et al.Journal of Bioscience and Bioengineering|November 14, 2013
Selective responses of enzymes in the two parallel pathways of rosmarinic acid biosynthetic pathway to elicitors in Salvia miltiorrhiza hairy root culturesShuncang Zhang, Yan Yan, Bangqing Wang, et al.Physiologia Plantarum|November 28, 2013
Grafting-responsive miRNAs in cucumber and pumpkin seedlings identified by high-throughput sequencing at whole genome levelChaohan Li, Yansu Li, Longqiang Bai, et al.BMC Genomics|June 16, 2023
Whole-genome identification and expression profiling of growth-regulating factor (GRF) and GRF-interacting factor (GIF) gene families in Panax ginsengPing Wang, Ying Xiao, Min Yan, et al.Food Chemistry: X|June 1, 2026
Corrigendum to "Enhancing garlic-clove shaped gel properties of mandarin fish (<i>Siniperca chuatsi</i>) myofibrillar protein with prickly ash extracts: Underlying roles of polyphenols" [Food Chem.: X 33 (2026) 103542]Wanmei Li, Yingqin Zhou, Haiqiu Wei, et al.Pageof 739