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114941Effect of OBPs on the response of olfactory receptors

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来源:ODORANT BINDING AND CHEMOSENSORY PROTEINS

年份:2020

114942Genome assembly of the Chinese maize elite inbred line RP125 and its EMS mutant collection provide new resources for maize genetics research and crop improvement

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来源:PLANT JOURNAL

关键词: genome assembly; Zea mays; elite inbred RP125; EMS mutant collection; kernel mutant

年份:2021

114943Transcriptome analysis of flowering regulation by sowing date in Japonica Rice (Oryza sativa L.)

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来源:SCIENTIFIC REPORTS

年份:2021

114944Multi-Omics Analyses Reveal the Regulatory Network and the Function of ZmUGTs in Maize Defense Response

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来源:FRONTIERS IN PLANT SCIENCE

关键词: disease resistance; ETI; hypersensitive response; maize; NLR; salicylic acid; UGT

年份:2021

114945Inductively coupled plasma mass spectrometry (ICP-MS) and inductively coupled plasma optical emission spectrometer (ICP-OES)-based discrimination for the authentication of tea

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来源:FOOD CONTROL

关键词: Tea; Discrimination; Chemometrics; Formula; ICP-MS; ICP-OES

年份:2021

114946Involvement of the R2R3-MYB transcription factor MYB21 and its homologs in regulating flavonol accumulation in Arabidopsis stamen

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来源:JOURNAL OF EXPERIMENTAL BOTANY

关键词: Arabidopsis; flavonol; FLS1 promoter; MYB21; transcription factors; ROS scavenging

年份:2021

114947Environmental filtering dominates bacterioplankton community assembly in a highly urbanized estuarine ecosystem

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来源:ENVIRONMENTAL RESEARCH

关键词: Bacterioplankton communities; Estuary; Spatial-seasonal variation; Environmental filtering; High-throughput sequencing

年份:2021

114948Bmcas-1 plays an important role in response against BmNPV infection in vitro

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来源:ARCHIVES OF INSECT BIOCHEMISTRY AND PHYSIOLOGY

关键词: apoptosis pathway; Bmcaspase‐ 1; BmNPV; Bombyx mori; response mechanism

114949Can the multi-walled carbon nanotubes be used to alleviate the phytotoxicity of herbicides in soils?

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来源:CHEMOSPHERE

关键词: MWCNTs; Alleviate phytotoxicity; Residual herbicide; Adsorption; Soil microbial community

年份:2021

114950Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry

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来源:LWT-FOOD SCIENCE AND TECHNOLOGY

关键词: Volatile components; Two-stage fermentation; Suancai; Key aroma compounds; SBSE-GC-O/MS

年份:2023