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5101Comparative transcriptome analysis of differentially expressed genes and pathways in Procambarus clarkii (Louisiana crawfish) at different acute temperature stress

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来源:GENOMICS

关键词: Procambarus clarkii; Acute temperature; DEGs; Pathways; Molecular mechanism

年份:2022

5102Determination of essential oil from Scutellaria baicalensis Georgi (Lamiaceae) by GC-MS, and assessment of its insecticidal properties

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来源:TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH

关键词: S; baicalensis; Essential oil; Booklice; Toxicity; Liposcelis bostrychophila

年份:2022

5103Effects of ?-aminobutyric acid on freshness and processing properties of eggs during storage

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来源:FOOD RESEARCH INTERNATIONAL

关键词: Eggs; Freshness; ?-aminobutyric acid; Storage; Processing properties

年份:2022

5104The Diversity, Distribution and Status of Phytoplasma Diseases in China

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来源:FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

关键词: China; phytoplasma disease; status; distribution; diversity

年份:2022

5105Identification and Evaluation of Wheat-Aegilops bicornis Lines with Resistance to Powdery Mildew and Stripe Rust

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来源:PLANT DISEASE

关键词: Aegilops bicornis; agronomic traits; disease resistance; FISH; molecular marker

年份:2022

5106Monitoring Nitrogen Nutrition and Grain Protein Content of Rice Based on Ensemble Learning

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来源:SPECTROSCOPY AND SPECTRAL ANALYSIS

关键词: Hyperspectral remote sensing; Rice grain protein; Machine Learning; Ensemble algorithms; Adaboost; Random forest

年份:2022

5107Whole-Genome Sequencing and Comparative Genome Analysis of Fusarium solani-melongenae Causing Fusarium Root and Stem Rot in Sweetpotatoes

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来源:MICROBIOLOGY SPECTRUM

关键词: Fusarium solani-melongenae; Fusarium solani species complex; genome sequencing; comparative genome analysis; Fusarium root and stem rot; sweetpotato

5108Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying

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来源:FOOD CHEMISTRY

关键词: Lentinula edodes; Hot air drying; Taste substances; Equivalent umami concentration; Taste activity value

年份:2022

5109Identification of key astringent compounds in aronia berry juice

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来源:FOOD CHEMISTRY

关键词: Aronia berry; Astringency; Proanthocyanidins; Thiolytic degradation; Structural analysis

年份:2022

5110Silicon Controls Bacterial Wilt Disease in Tomato Plants and Inhibits the Virulence-Related Gene Expression of Ralstonia solanacearum

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来源:INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

关键词: silicon; Ralstonia solanacearum; tomato; bacterial wilt; biofilm; virulence-related genes

年份:2022