科研产出
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103191The Disruption of an OxyR-Like Protein Impairs Intracellular Magnetite Biomineralization in Magnetospirillum gryphiswaldense MSR-1
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来源:FRONTIERS IN MICROBIOLOGY
关键词: OxyR-like protein; magnetosome formation; Magnetospirillum gryphiswaldense MSR-1; carbon metabolism; biomineralization
年份:2017
103192Ovipositional responses of Spodoptera frugiperda on host plants provide a basis for using Bt-transgenic maize as trap crop in China
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来源:JOURNAL OF INTEGRATIVE AGRICULTURE
关键词: fall armyworm; oviposition behavior; trap crop; Bt maize
年份:2021
103193Effects of steam explosion pretreatment on the bioactive components and characteristics of rapeseed and rapeseed products
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来源:LWT-FOOD SCIENCE AND TECHNOLOGY
关键词: Steam explosion pretreatment; Three diverse samples of Brassica seed; Bioactive components; Characteristics
年份:2021
103194Tachykinin signaling inhibits task-specific behavioral responsiveness in honeybee workers
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来源:ELIFE
年份:2021
103195A comparative study on antioxidant, anti-inflammatory, antimicrobial activities and chemical composition of Pyrus ussuriensis cultivars from northeastern China
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来源:HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY
关键词: Anti-inflammatory; Antimicrobial; Phenolics; Pyrus ussuriensis; Organic acids; Sugars
年份:2021
103196Phylogeny of Slc15 family and response to Aeromonas hydrophila infection following Lactococcus lactis dietary supplementation in Cyprinus carpio
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来源:FISH & SHELLFISH IMMUNOLOGY
关键词: Solute carrier 15 family (Slc15); Phylogeny; Lactococcus lactis; Aeromonas hydrophila; common carp; Immunoreaction
年份:2020
103197Analysis of Genome DNA Methylation at Inherited Coat Color Dilutions of Rex Rabbits
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来源:FRONTIERS IN GENETICS
关键词: DNA methylation; WGBS; coat-color dilution; rabbit; pigmentation
年份:2021
103199Negative pressure irrigation increases vegetable water productivity and nitrogen use efficiency by improving soil water and NO3 & ndash;-N distributions
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来源:AGRICULTURAL WATER MANAGEMENT
关键词: Irrigation technique; Yield; Tomato and cucumber; Greenhouse; Soil water and nitrogen contents
年份:2021
103200Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics
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来源:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词: Acceptability; cooking; fish burger; physicochemical properties; sensory analysis; sous vide