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Zhaojun Wei

Showing results (1-10 of 48) with videos related to

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Microorganisms|April 9, 2020
Engineering Improves Enzymatic Synthesis of L-Tryptophan by Tryptophan Synthase from <i>Escherichia coli</i>Lisheng Xu, Fangkai Han, Zeng Dong, et al.
Food Chemistry|August 18, 2020
Effect of in vitro digestion on phenolics and antioxidant activity of red and yellow colored pea hullsYilong Ma, Jie Gao, Zhaojun Wei, et al.
Applied Microbiology and Biotechnology|September 19, 2017
Chemoenzymatic synthesis of 3'-phosphoadenosine-5'-phosphosulfate coupling with an ATP regeneration systemCuiying An, Long Zhao, Zhaojun Wei, et al.
Peptides|November 22, 2013
Molecular cloning and functional characterization of the diapause hormone receptor in the corn earworm Helicoverpa zeaHongbo Jiang, Zhaojun Wei, Ronald J Nachman, et al.
Foods (Basel, Switzerland)|April 26, 2025
Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of BeefLiqin You, Yanfeng Zhang, Yingjuan Ma, et al.
Food Science & Nutrition|October 31, 2024
Nutrition, health benefits, and processing of sand rice (<i>Agriophyllum squarrosum</i>): Comparisons with quinoa and buckwheatXiaofan Yang, Wenting Fu, Liuyang Xiao, et al.
Food Chemistry: X|December 25, 2023
Physicochemical properties of ultrasound-pretreated pea starch and its inclusion complexes with lauric acidLiuyang Xiao, Yingtao Yu, Xiaofan Yang, et al.
Ecotoxicology and Environmental Safety|April 26, 2023
Deciphering the toxicity mechanism of haloquinolines on Chlorella pyrenoidosa using QSAR and metabolomics approachesMin Li, Yayao Wang, Jianren Xu, et al.
Food Chemistry|October 18, 2020
Intelligent evaluation of total polar compounds (TPC) content of frying oil based on fluorescence spectroscopy and low-field NMRHaiyang Gu, Xingyi Huang, Yanhui Sun, et al.
Scientific Reports|October 29, 2014
Functional phylogenetics reveals contributions of pleiotropic peptide action to ligand-receptor coevolutionHongbo Jiang, Zhaojun Wei, Ronald J Nachman, et al.
Pageof 5

Showing results (1-10 of 48) with videos related to

Sort By:
Pageof 5
Microorganisms|April 9, 2020
Engineering Improves Enzymatic Synthesis of L-Tryptophan by Tryptophan Synthase from <i>Escherichia coli</i>Lisheng Xu, Fangkai Han, Zeng Dong, et al.
Food Chemistry|August 18, 2020
Effect of in vitro digestion on phenolics and antioxidant activity of red and yellow colored pea hullsYilong Ma, Jie Gao, Zhaojun Wei, et al.
Applied Microbiology and Biotechnology|September 19, 2017
Chemoenzymatic synthesis of 3'-phosphoadenosine-5'-phosphosulfate coupling with an ATP regeneration systemCuiying An, Long Zhao, Zhaojun Wei, et al.
Peptides|November 22, 2013
Molecular cloning and functional characterization of the diapause hormone receptor in the corn earworm Helicoverpa zeaHongbo Jiang, Zhaojun Wei, Ronald J Nachman, et al.
Foods (Basel, Switzerland)|April 26, 2025
Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of BeefLiqin You, Yanfeng Zhang, Yingjuan Ma, et al.
Food Science & Nutrition|October 31, 2024
Nutrition, health benefits, and processing of sand rice (<i>Agriophyllum squarrosum</i>): Comparisons with quinoa and buckwheatXiaofan Yang, Wenting Fu, Liuyang Xiao, et al.
Food Chemistry: X|December 25, 2023
Physicochemical properties of ultrasound-pretreated pea starch and its inclusion complexes with lauric acidLiuyang Xiao, Yingtao Yu, Xiaofan Yang, et al.
Ecotoxicology and Environmental Safety|April 26, 2023
Deciphering the toxicity mechanism of haloquinolines on Chlorella pyrenoidosa using QSAR and metabolomics approachesMin Li, Yayao Wang, Jianren Xu, et al.
Food Chemistry|October 18, 2020
Intelligent evaluation of total polar compounds (TPC) content of frying oil based on fluorescence spectroscopy and low-field NMRHaiyang Gu, Xingyi Huang, Yanhui Sun, et al.
Scientific Reports|October 29, 2014
Functional phylogenetics reveals contributions of pleiotropic peptide action to ligand-receptor coevolutionHongbo Jiang, Zhaojun Wei, Ronald J Nachman, et al.
Pageof 5