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Photoreceptive reaction spectrum effect and phototactic activity intensity of locusts' visual display characteristics stimulated by spectral light

SCI

机构:

来源:INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING年份:2021

关键词: Locusta migratoria manilensis; photoreceptive spectrum effect; visual reaction intensity; photosensitive activity effect; spectral illumination

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Divergent Synthesis of Substituted Amino-1,2,4-triazole Derivatives

SCI

机构:

来源:SYNTHESIS-STUTTGART年份:2021

关键词: 1,2,4-triazoles; divergent synthesis; redox chemistry; cyclization; heterocycles

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Expression of Novel L-Leucine Dehydrogenase and High-Level Production of L-Tert-Leucine Catalyzed by Engineered Escherichia coli

SCI

机构:

来源:FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY年份:2021

关键词: leucine dehydrogenase; feed additive; expression; biocatalysis; formate dehydrogenase

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Metabolic profiling and gene expression analysis provides insights into flavonoid and anthocyanin metabolism in poplar

SCI

机构:

来源:TREE PHYSIOLOGY年份:2021

关键词: anthocyanin; flavonoids; gene expression; leaf coloration; metabolic profiling; poplar.

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RNA-Seq, physiological, and biochemical analysis of burley tobacco response to nitrogen deficiency

SCI

机构:

来源:SCIENTIFIC REPORTS年份:2021
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Epitope Profiling Reveals the Critical Antigenic Determinants in SARS-CoV-2 RBD-Based Antigen

SCI

机构:

来源:FRONTIERS IN IMMUNOLOGY年份:2021

关键词: SARS-CoV-2; spike protein; RBD; monoclonal antibody; epitope

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Genome-Wide Analysis of the Auxin/Indoleacetic Acid Gene Family and Response to Indole-3-Acetic Acid Stress in Tartary Buckwheat (Fagopyrum tataricum)

SCI

机构:

来源:INTERNATIONAL JOURNAL OF GENOMICS年份:2021
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Thermal processing influences the physicochemical properties, in vitro digestibility and prebiotics potential of germinated highland barley

SCI

机构:

来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2021

关键词: Highland barley; Germination; Extrusion; In vitro digestion; Prebiotics

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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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Rhizobium changzhiense sp. nov., isolated from effective nodules of Vicia sativa L. in North China

SCI

机构:

来源:INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY年份:2021

关键词: Rhizobium changzhiense; Root nodule; Rhizobia; Vicia sativa

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