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2284条记录
Transcriptome and Coexpression Network Analyses Reveal Hub Genes in Chinese Cabbage (Brassica rapa L. ssp. pekinensis) During Different Stages of Plasmodiophora brassicae Infection

SCI

机构:

来源:FRONTIERS IN PLANT SCIENCE年份:2021

关键词: Chinese cabbage; Plasmodiophora brassicae; clubroot; hub genes; transcriptome; coexpression network analysis

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Visualization of biothiols and HClO in cancer therapy via a multi-responsive fluorescent probe

SCI

机构:

来源:SENSORS AND ACTUATORS B-CHEMICAL年份:2021

关键词: Fluorescent probe; Multi-responsive; Biothiols; HClO; Cell imaging

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Detoxification of aflatoxin B-1 in broiler chickens by a triple-action feed additive

SCI

机构:

来源:FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT年份:2021

关键词: Aflatoxin B-1; AFB(1)-removal rate; broilers; compound mycotoxin detoxifier; production performance; tissue residues

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The Distribution of Fusarium graminearum and Fusarium asiaticum Causing Fusarium Head Blight of Wheat in Relation to Climate and Cropping System

SCI

机构:

来源:PLANT DISEASE年份:2021

关键词: climate conditions; cropping system; FHB; Fusarium asiaticum; Fusarium graminearum; Fusarium head blight; trichothecene chemotype

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The effect of elevating temperature on the growth and development of reproductive organs and yield of summer maize

SCI

机构:

来源:JOURNAL OF INTEGRATIVE AGRICULTURE年份:2021

关键词: summer maize; North China Plain; elevating temperatures; reproductive stage; barren ear tip; yield

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A novel NIR fluorescent probe for the highly sensitive detection of HNO and its application in bioimaging

SCI

机构:

来源:NEW JOURNAL OF CHEMISTRY年份:2021
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Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles

SCI

机构:

来源:JOURNAL OF FOOD PROCESSING AND PRESERVATION年份:2021
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Characterization and bulk segregant analysis of 'moon and star' appearance in watermelon

SCI

机构:

来源:SCIENTIA HORTICULTURAE年份:2021

关键词: Watermelon; 'Moon and star' trait; Characterization; Bulk segregant analysis

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Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage

SCI

机构:

来源:FOOD CHEMISTRY年份:2021

关键词: Shiitake mushroom; Edible coating; Postharvest quality; Flavor

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