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Chemosphere|June 20, 2024
A comprehensive comparison of microbial communities between aerobic granular sludge and flocculent sludge for nutrient removal in full-scale wastewater treatment plantsTararag Pincam, Yong-Qiang Liu, Alexander Booth, et al.
Food Chemistry|March 17, 2026
Low- and intermediate-frequency ultrasound modification of millet protein: Implications for emulsifying and gelling propertiesYan-Rong Ma, Sivakumar Manickam, Yong-Qiang Xu, et al.
Organic & Biomolecular Chemistry|June 16, 2026
Synthesis of enaminones enabled by potassium persulfate oxidative N-dealkylation and addition to ynonesYong Xiao, Li-Gang Kou, Bin-Xuan Zou, et al.
Organic Letters|September 12, 2003
Rapid and efficient microwave-assisted amination of electron-rich aryl halides without a transition-metal catalystLei Shi, Min Wang, Chun-An Fan, et al.
Huan Jing Ke Xue= Huanjing Kexue|March 20, 2021
[Effect of Phytoplankton Community Composition and Size Structure on Light Absorption Properties]Xin Huang, Kun Shi, Yun-Lin Zhang, et al.
Zhongguo Ying Yong Sheng Li Xue Za Zhi = Zhongguo Yingyong Shenglixue Zazhi = Chinese Journal of Applied Physiology|August 6, 2010
[Effects of ginkgo biloba extraction on contraction capacity of diaphragm from type 2 diabetic rats]Xu-sheng Li, Yong-qiang Fu, Biao Zhou, et al.
Chemical Communications (Cambridge, England)|May 25, 2010
A unique protein labeling system based on melittin and the non-covalent binding-induced pyrene excimerYue Li, Hong-Wei Li, Li-Jun Ma, et al.
World Neurosurgery|June 4, 2020
Surgical Treatment of Secondary Trigeminal Neuralgia Induced by Cerebellopontine Angle Tumors: A Single-Center ExperienceYong-Qiang Zhang, Feng Yu, Zhen-Yu Zhao, et al.
Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu|August 28, 2003
[Indirect determination of trace mercury ion by flame AAS]Lin-lin Zhang, Yong-qiang Zhou, Hua-jie Lin, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperatureSha Yang, Chang-Song Shan, Yong-Qiang Xu, et al.
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