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3302条记录
An Enhanced YOLOv5 Model for Greenhouse Cucumber Fruit Recognition Based on Color Space Features

SCI

机构:

来源:AGRICULTURE-BASEL年份:2022

关键词: deep learning; color space; ReliefF characteristic analysis; near color recognition

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Chromosome-Level Assembly of Male Opsariichthys bidens Genome Provides Insights into the Regulation of the GnRH Signaling Pathway and Genome Evolution

SCI

机构:

来源:BIOLOGY-BASEL年份:2022

关键词: Cyprinid fish; hook snout carp; sexual dimorphism; comparative genomics; GnRH signaling

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Rapid, accurate and simply-operated determination of laboratory-made adulteration of quinoa flour with rice flour and wheat flour by headspace gas chromatography-ion mobility spectrometry

SCI

机构:

来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2022

关键词: Quinoa flour adulteration; Volatile compound; Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS); Chemometric method; Food authenticity

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Construction of complete degradation pathway for nitrobenzene in Escherichia coli

SCI

机构:

来源:ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY年份:2022

关键词: Organic compounds; Environmental pollution; Bioremediation; Synthetic biology; Engineered bacteria; Degradation

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The Function of BBX Gene Family under Multiple Stresses in Nicotiana tabacum

SCI

机构:

来源:GENES年份:2022

关键词: Nicotiana tabacum; BBX gene family; expression patterns; stress

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Structural characterization and bioactivities of a novel polysaccharide obtained from Lachnum YM38 together with its zinc and selenium derivatives

SCI

机构:

来源:PROCESS BIOCHEMISTRY年份:2022

关键词: Lachnum polysaccharide; Zinc and selenium modification; Structural characterization; Bioactivities

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Genome-wide analysis of terpene synthase gene family to explore candidate genes related to disease resistance in Prunus persica

SCI

机构:

来源:FRONTIERS IN PLANT SCIENCE年份:2022

关键词: peach (Prunus persica L; ); terpene synthase genes; gummosis disease; terpenoids; linalool

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Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes

SCI

机构:

来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2022

关键词: Cheese curd; Proteolysis; Non-volatile taste components; Volatile compounds

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Understanding the promotion of heat treatment on the flavor of Lentinula edodes using metabolomics integrated with transcriptomics

SCI

机构:

来源:FOOD RESEARCH INTERNATIONAL年份:2022

关键词: Lentinula edodes; Heat treatment; Metabolome; Transcriptome; Landmark pathway; Metabolic marker

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Solid matrix priming improves cauliflower and broccoli seed germination and early growth under the suboptimal temperature conditions

SCI

机构:

来源:PLOS ONE年份:2022
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