科研产出
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41Jasmonic acid-mediated defense suppresses brassinosteroid-mediated susceptibility to Rice black streaked dwarf virus infection in rice
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来源:NEW PHYTOLOGIST
关键词: brassinosteroid pathway jasmonic acid pathway Oryza sativa (rice) plant defense response Rice Black Streaked Dwarf Virus (RBSDV)
43Microbial community changes in different underground compartments of potato affected yield and quality
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来源:3 BIOTECH
关键词: Belowground microbe; Niche compartment; Potato productivity; Soil physicochemical property
年份:2022
44Construction of an infectious full-length and eGFP-tagged cDNA clone of a chilli ringspot virus isolate from Yunnan province, China
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来源:ARCHIVES OF VIROLOGY
年份:2022
45Soil health evaluation approaches along a reclamation consequence in Hangzhou Bay, China
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来源:AGRICULTURE ECOSYSTEMS & ENVIRONMENT
关键词: Reclamation; Minimum data set; Soil organic matter; Sensitivity and resistance; Soil quality index; Soil health
年份:2022
46Selection and Validation of Reference Genes for RT-qPCR Analysis of Gene Expression in Nicotiana benthamiana upon Single Infections by 11 Positive-Sense Single-Stranded RNA Viruses from Four Genera
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来源:PLANTS-BASEL
关键词: RT-qPCR; reference gene; positive-sense single-stranded RNA; Nicotiana benthamiana
年份:2023
47Metabarcoding reveals response of rice rhizosphere bacterial community to rice bacterial leaf blight
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来源:MICROBIOLOGICAL RESEARCH
关键词: Bacterial leaf blight; Rice; 16S rRNA gene sequence; Rhizosphere; Microbial community
年份:2023
48Turnip mosaic virus NIb weakens the function of eukaryotic translation initiation factor 6 facilitating viral infection in Nicotiana benthamiana
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来源:MOLECULAR PLANT PATHOLOGY
关键词: eIF6; NIb; polysome profile; potyvirus; ribosome; translation
年份:2024
49Optimized extraction technology of glutathione from Haidao 86' germ rice by response surface methodology
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来源:FOOD SCIENCE & NUTRITION
关键词: extraction; germ powders; glutathione; Haidao 86; response surface methodology
年份:2023
50Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
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来源:TRENDS IN FOOD SCIENCE & TECHNOLOGY
关键词: Emulsion; Surimi gel; Gel properties; Water holding capacity; Flavor
年份:2024