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CORC

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Anti-aging effects on Caenorhabditis elegans of a polysaccharide, O-acetyl glucomannan, from roots of Lilium davidii var. unicolor Cotton 期刊论文
International Journal of Biological Macromolecules, 2020, 期号: 155, 页码: 846-852
作者:  Heping Hui;  Aiyi Xin;  Haiyan Cui;  Hui Jin;  Xiaoyan Yang
收藏  |  浏览/下载：12/0  |  提交时间：2020/11/17
Long-term, in toto live imaging of cardiomyocyte behaviour during mouse ventricle chamber formation at single-cell resolution 期刊论文
NATURE CELL BIOLOGY, 2020, 卷号: 22, 期号: 3, 页码: 332-+
作者:  Yue, Yanzhu;  Zong, Weijian;  Li, Xin;  Li, Jinghang;  Zhang, Youdong
收藏  |  浏览/下载：28/0  |  提交时间：2020/12/10
Purification, characterization and antioxidant activities of a polysaccharide from the roots of Lilium davidii var. unicolor Cotton 期刊论文
International Journal of Biological Macromolecules, 2019, 期号: 135, 页码: 1208-1216
作者:  Ruiming Zhao;  Bo qin;  Aiyi Xi;  Haiyan Cui;  Xiaoyan Yang
收藏  |  浏览/下载：50/0  |  提交时间：2019/11/11
In situ surface-enhanced Raman spectroscopy study of thiocyanate ions adsorbed on silver nanoparticles under high pressure. 期刊论文
Chemical Physics, 2019, 卷号: Vol.516, 页码: 1-5
作者:  Wang, Pan;  Li, Heping;  Cui, Can;  Jiang, Jianjun
收藏  |  浏览/下载：10/0  |  提交时间：2019/12/17
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine 期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.271, 页码: 47-53
作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin;  Duhoranimana, Emmanuel;  Huang, Qingrong
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/17
In situ surface-enhanced Raman spectroscopy study of thiocyanate ions adsorbed on silver nanoparticles under high pressure 期刊论文
CHEMICAL PHYSICS, 2019, 卷号: Vol.516, 页码: 1-5
作者:  Wang, Pan;  Li, Heping;  Cui, Can;  Jiang, Jianjun
收藏  |  浏览/下载：15/0  |  提交时间：2019/12/17
High  pressure  Thiocyanate  ion  In  situ  SEAS  Diamond-anvil  cell  
Effective Mechanism of -Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction. 期刊论文
Journal of agricultural and food chemistry, 2019
作者:  Xiaohong Yu;  Heping Cui;  Khizar Hayat;  Shahzad Hussain;  Chengsheng Jia
收藏  |  浏览/下载：4/0  |  提交时间：2019/12/17
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine. 期刊论文
Food Chemistry, 2019, 卷号: Vol.271, 页码: 47-53
作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin;  Duhoranimana, Emmanuel;  Huang, Qingrong
收藏  |  浏览/下载：15/0  |  提交时间：2019/12/17
Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression 期刊论文
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES, 2019, 卷号: Vol.1105, 页码: 217-227
作者:  Yin, Fei;  Karangwa, Eric;  Song, Shiqing;  Duhoranimana, Emmanuel;  Lin, Shunshun
收藏  |  浏览/下载：11/0  |  提交时间：2019/12/17
Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression. 期刊论文
Journal of Chromatography B: Analytical Technologies in the Biomedical & Life Sciences, 2019, 卷号: Vol.1105, 页码: 217-227
作者:  Yin, Fei;  Karangwa, Eric;  Song, Shiqing;  Duhoranimana, Emmanuel;  Lin, Shunshun
收藏  |  浏览/下载：12/0  |  提交时间：2019/12/17

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