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Genome-wide profiling of histone H3 lysine 27 trimethylation and its modification in response to chilling stress in grapevine leaves

SCI

机构:

来源:HORTICULTURAL PLANT JOURNAL年份:2023

关键词: Vitis amurensis; Histone modification; Chilling stress

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The effects of continuous straw returning strategies on SOC balance upon fresh straw incorporation

SCI

机构:

来源:ENVIRONMENTAL RESEARCH年份:2023

关键词: Long-term straw returning; Soil carbon sequestration; Soil chemical properties; Soil microbial community; Fresh straw incorporation

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Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms

SCI

机构:

来源:FOODS年份:2023

关键词: shiitake mushroom; bioactive components; color; texture; microstructure; volatiles

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Plant lysin motif extracellular proteins are required for arbuscular mycorrhizal symbiosis

SCI

机构:

来源:PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA年份:2023

关键词: arbuscular mycorrhizal symbiosis; immune response; LysMe proteins; chitin; Medicago truncatula

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Effects of Exogenous Ghrelin on Feeding, Drinking and Growth Hormone Secretion in African Ostrich Chicks

SCI

机构:

来源:INDIAN JOURNAL OF ANIMAL RESEARCH年份:2023

关键词: African ostrich; Drinking; Feeding; Ghrelin; Growth hormone

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Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking

SCI

机构:

来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2023

关键词: Green tea; Storage; Baking technology; Volatile components; Gas chromatography -olfactometry

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C-terminal truncation of the hemagglutinin-neuraminidase (HN) protein enhances the virulence and immunogenicity of Newcastle disease virus (NDV) vaccine strain V4

SCI

机构:

来源:ARCHIVES OF VIROLOGY年份:2023

关键词: Newcastle disease virus; HN protein; C-terminal; Virulence; Immunogenicity

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Massively parallel characterization of CRISPR activator efficacy in human induced pluripotent stem cells and neurons

SCI

机构:

来源:MOLECULAR CELL年份:2023
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Deterioration of muscle quality caused by ammonia exposure in rainbow trout (Oncorhynchus mykiss)

SCI

机构:

来源:FOOD BIOSCIENCE年份:2023

关键词: Ammonia exposure; Rainbow trout fillets; Muscle quality; Free amino acid; Fatty acid

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Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors

SCI

机构:

来源:FOOD RESEARCH INTERNATIONAL年份:2023

关键词: Chickpea protein hydrolysate; Cryoprotectant; Frozen surimi; Myofibrillar proteins; Denaturation; Gelling behaviors

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