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Two B-box proteins, PpBBX18 and PpBBX21, antagonistically regulate anthocyanin biosynthesis via competitive association with Pyrus pyrifolia ELONGATED HYPOCOTYL 5 in the peel of pear fruit

SCI

机构:

关键词: anthocyanin accumulation; BBX proteins; HY5; light signal transduction; MYB10; Pyrus pyrifolia; red pear

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Molecular mapping of quantitative trait loci for grain moisture at harvest and field grain drying rate in maize (Zea mays L.)

SCI

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The combination between NCSTN gene copy number variation and growth traits in Chinese cattle

SCI

机构:

关键词: NCSTN gene; copy number variation (CNV); Chinese cattle; growth traits; association analysis

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Gold nanoparticles enhance immune responses in mice against recombinant classical swine fever virus E2 protein

SCI

机构:

关键词: Gold nanoparticles; Classical swine fever virus; E2 protein; Carrier; Subunit vaccine

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New ribosome-inactivating proteins and other proteins with protein synthesis-inhibiting activities

SCI

机构:

关键词: Ribosome-inactivating proteins; Ribotoxins; Plant; Algal; Mushroom; Bacterial; Fungal

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Long-term decomposed straw return positively affects the soil microbial community

SCI

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关键词: decomposed straw; fresh straw; soil bacterial community; soil fungal community; straw return

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Effects of chlorogenic acid-enriched extract from Eucommia ulmoides Oliver leaf on growth performance and quality and oxidative status of meat in finishing pigs fed diets containing fresh or oxidized corn oil

SCI

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关键词: antioxidant; chlorogenic acids; meat quality; oxidized oil; pig

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Improvement of the oxidative stability of cold-pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

SCI

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关键词: Maillard reaction products; enzymatically hydrolyzed protein; oxidative stability; cold-pressed oil

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Effects of the Removal of Lipids and Surface Proteins on the Physicochemical and Structural Properties of Green Wheat Starches

SCI

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关键词: defatting treatment; deproteinization treatment; green wheat starch; multiscale structures

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Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa (Chenopodium quinoaWilld.) protein isolates

SCI

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关键词: Functional properties; heat treatments; quinoa protein isolates; structure

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