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High-throughput Sequencing-based Analysis of Microbial Diversity in Rice Wine Koji from Different Areas

Current microbiology, 2020-05, Vol.77 (5), p.882-889

2020

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Chitosan treatment reduces softening and chilling injury in cold-stored Hami melon by regulating starch and sucrose metabolism

Frontiers in plant science, 2022-12, Vol.13, p.1096017-1096017

2022

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iTRAQ-based quantitative proteomics analysis of cantaloupe (Cucumis melo var. saccharinus) after cold storage

BMC genomics, 2020-06, Vol.21 (1), p.390-390, Article 390

2020

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Low-temperature adaptation and preservation revealed by changes in physiological–biochemical characteristics and proteome expression patterns in post-harvest Hami melon during cold storage

Planta, 2022-04, Vol.255 (4), p.91-91, Article 91

2022

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Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

Food science & nutrition, 2021-02, Vol.9 (2), p.1003-1016

2021

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Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China

Frontiers in microbiology, 2022-01, Vol.12, p.748779-748779

2022

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Seismic dynamic responses and acoustic emission criteria of a horizontal soft–hard interbedded slope

Arabian journal of geosciences, 2021-10, Vol.14 (20), Article 2101

2021

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The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu

Frontiers in microbiology, 2022-01, Vol.12, p.789845-789845

2022

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Modified versus three-level technique of retroperitoneal laparoscopic adrenalectomy for all patients with adrenal lesions ≤ 6cm: a retrospective, case-controlled study

Frontiers in endocrinology (Lausanne), 2024, Vol.15, p.1342240-1342240

2024

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Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk

Frontiers in nutrition (Lausanne), 2022-12, Vol.9, p.1069714-1069714

2022

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Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis

Journal of analytical methods in chemistry, 2022-03, Vol.2022, p.4614330-14

2022

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The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

Frontiers in microbiology, 2021-12, Vol.12, p.784651-784651

2021

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Identification of Glutathione S-Transferase Genes in Hami Melon ( Cucumis melo var. saccharinus ) and Their Expression Analysis Under Cold Stress

Frontiers in plant science, 2021-06, Vol.12, p.672017-672017

2021

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Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics

Food Chemistry: X, 2024-03, Vol.21, p.101115-101115, Article 101115

2024

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Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu

Frontiers in microbiology, 2022-01, Vol.12, p.769290-769290

2022

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Diffusion kurtosis imaging in the differential diagnosis of parotid gland disease and parotid adenolymphoma: preliminary results

Dento-maxillo-facial radiology, 2018-07, Vol.47 (6), p.20170388-20170388

2018

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Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

Food science & nutrition, 2020-09, Vol.8 (9), p.4965-4975

2020

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Deep sequencing reveals changes in prokaryotic taxonomy and functional diversity of pit muds in different distilleries of China

Annals of microbiology, 2022-03, Vol.72 (1), p.1-14, Article 12

2022

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Optimal Placement and Sizing of Distributed Generators Based on Multiobjective Particle Swarm Optimization

Frontiers in energy research, 2021-11, Vol.9

2021

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Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS

Frontiers in nutrition (Lausanne), 2023-09, Vol.10, p.1268633-1268633

2023

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Research of foreign fibers in cotton yarn defect model based on regression analysis

Journal of the Textile Institute, 2016-09, Vol.107 (9), p.1089-1095

2016

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On self-dual constacyclic codes over finite fields

Designs, codes, and cryptography, 2015-02, Vol.74 (2), p.355-364

2015

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Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Food chemistry, 2020-11, Vol.330, p.127330-127330, Article 127330

2020

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Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

Food research international, 2021-03, Vol.141, p.110112-110112, Article 110112

2021

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MRI-Guided Dielectric Barrier Discharge Plasma In Vivo: A Preliminary Study for Rectal Wall of Rabbit

Plasma processes and polymers, 2014-12, Vol.11 (12), p.1188-1192

2014

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High-throughput Sequencing-based Analysis of Microbial Diversity in Rice Wine Koji from Different Areas

Chitosan treatment reduces softening and chilling injury in cold-stored Hami melon by regulating starch and sucrose metabolism

iTRAQ-based quantitative proteomics analysis of cantaloupe (Cucumis melo var. saccharinus) after cold storage

Low-temperature adaptation and preservation revealed by changes in physiological–biochemical characteristics and proteome expression patterns in post-harvest Hami melon during cold storage

Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China

Seismic dynamic responses and acoustic emission criteria of a horizontal soft–hard interbedded slope

The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu

Modified versus three-level technique of retroperitoneal laparoscopic adrenalectomy for all patients with adrenal lesions ≤ 6cm: a retrospective, case-controlled study

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis

The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

Identification of Glutathione S-Transferase Genes in Hami Melon ( Cucumis melo var. saccharinus ) and Their Expression Analysis Under Cold Stress

Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics

Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu

Diffusion kurtosis imaging in the differential diagnosis of parotid gland disease and parotid adenolymphoma: preliminary results

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

Deep sequencing reveals changes in prokaryotic taxonomy and functional diversity of pit muds in different distilleries of China

Optimal Placement and Sizing of Distributed Generators Based on Multiobjective Particle Swarm Optimization

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS

Research of foreign fibers in cotton yarn defect model based on regression analysis

On self-dual constacyclic codes over finite fields

Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

MRI-Guided Dielectric Barrier Discharge Plasma In Vivo: A Preliminary Study for Rectal Wall of Rabbit

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