科研产出
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129001Effect of drying technology on the physical, rehydration, flavor, and allicin content of single-clove garlic
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机构:
来源:INDUSTRIAL CROPS AND PRODUCTS
关键词: Dried garlic slices; Drying kinetics; Rehydration; Allicin; Flavor
年份:2024
129002Expression Analysis and Functional Validation of DcTPSb1 in Terpene Synthesis of Dendrobium chrysotoxum
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机构:
来源:CURRENT ISSUES IN MOLECULAR BIOLOGY
关键词:
年份:2025
129003Elucidating the role of earthworms on the fate of fertilizer N with synthetic and organic fertilizer application
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机构:
来源:GEODERMA
关键词: Earthworms; N transformations; Pot experiment; Soil-plant system; N isotope
年份:2024
129004Synergistic effects of bamboo biochar and ammonia oxidizing bacteria on nitrogen transformation and microbial dynamics during vermicomposting of green waste and chicken manure
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机构:
来源:PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
关键词: Nitrogen conservation; Bamboo biochar; Vermicomposting; Livestock manure; Bacterial community
年份:2025
129005DPImpute: A Genotype Imputation Framework for Ultra-Low Coverage Whole-Genome Sequencing and its Application in Genomic Selection
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机构:
来源:ADVANCED SCIENCE
关键词: breeding models; genetic screening of embryos; genomic selection; genotype imputation; single cell genotype
年份:2025
129006OsPIL15-Induced Delay in Rice Heading Date via Direct Binding to the OsLF Promoter is Dependent on Functional Phytochrome B
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机构:
来源:PLANT CELL AND ENVIRONMENT
关键词:
active phytochrome B-binding motif; heading date;
年份:2025
129007A maize WAK-SnRK1α2-WRKY module regulates nutrient availability to defend against head smut disease
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机构:
来源:MOLECULAR PLANT
关键词: head smut disease; Sporisorium reilianum; ZmWAK; SnRK1a2; phosphorylation; nutrient
年份:2024
129008Improving cabbage resistance to Sclerotinia sclerotiorum via crosses with Brassica incana
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机构:
来源:MOLECULAR BREEDING
关键词:
Head rot;
年份:2024
129009A covalent organic framework-derived pretreatment for pesticides in vegetables and fruits
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机构:
来源:FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
关键词: pesticide; covalent organic framework; pretreatment; solid phase extraction; magnetic solid-phase extraction
年份:2024
129010Effects of unsaturated C18 fatty acids on "glucose-glutathione" Maillard reaction: Comparison and formation pathways of initial stage and meaty flavor compounds
作者:
机构:
来源:FOOD RESEARCH INTERNATIONAL
关键词: Unsaturated C18 fatty acids; Maillard reaction; Glutathione-Amadori compound; Meaty flavor compounds; Formation pathway
年份:2025