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2276条记录
Effects of milling degree on nutritional, sensory, gelatinization and taste quality of different rice varieties

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来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2023

关键词: Rice; Milling degree; Nutritional characteristics; Eating quality; Principal component analysis

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Carbohydrate metabolism and cytology of S-type cytoplasmic male sterility in wheat

SCI

机构:

来源:FRONTIERS IN PLANT SCIENCE年份:2023

关键词: cytoplasmic male sterility; cytomorphology; chloroplast proteomics; carbohydrate metabolism; wheat (Triticum aestivum L.)

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Quality Characteristics of White Leaf Tea of 'Baiye 1' (Camellia sinensis) in Different Producing Areas

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来源:AGRONOMY-BASEL年份:2023

关键词: white leaf tea; quality characteristics; identification; chemometric; origin discrimination

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N-Arylation of Amino Acid Esters via an I2-Mediated Metal-Free Multicomponent Benzannulation Strategy

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来源:JOURNAL OF ORGANIC CHEMISTRY年份:2023
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A Novel Non-Specific Lipid Transfer Protein Gene, CmnsLTP6.9, Enhanced Osmotic and Drought Tolerance by Regulating ROS Scavenging and Remodeling Lipid Profiles in Chinese Chestnut (Castanea mollissima Blume)

SCI

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来源:PLANTS-BASEL年份:2023

关键词: chestnut; CmnsLTP; CmnsLTP6.9; osmotic; drought

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β-glucosidase, driven by porcine transthyretin promoter, specific expression in the liver of transgenic mice

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来源:ANIMAL SCIENCE JOURNAL年份:2023

关键词: live; transgenic mice; TTR; beta-glucosidase

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Current Insights on the Diverse Structures and Functions in Bacterial Collagen-like Proteins

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来源:ACS BIOMATERIALS SCIENCE & ENGINEERING年份:2023

关键词: collagen; genetic distribution; molecular diversity; structuraldiversity; functional diversity; modeling and simulation

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Effect of bio-nano-selenium on yield, nutritional quality and selenium content of radish

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来源:JOURNAL OF FOOD COMPOSITION AND ANALYSIS年份:2023

关键词: Bio-nano-selenium; Food analysis; Food composition; Yield; Radish

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Carbonized loofah sponge-based solid-phase extraction of benzo[a]pyrene from fish followed by liquid chromatography-ultraviolet detection

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来源:ANALYTICAL METHODS年份:2023
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Influence of hemin on structure and emulsifying properties of soybean protein isolate

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来源:FOOD CHEMISTRY年份:2023

关键词: Hemin; Soybean protein isolate (SPI); Interaction mechanism; Emulsifying ability

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