17 results on '"Feng, Xiaoxiao"'
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2. Umami Altering Salivary Proteome: A Study across a Sensitivity Spectrum on Subjects.
3. O‑GlycoIsoQuant: A Novel O‑Glycome Quantitative Approach through Superbase Release and Isotopic Girard's P Labeling.
4. New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N‑(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction.
5. Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC–MS-Based Metabolomics.
6. In-Depth Profiling of 4‑Hydroxy-2-nonenal Modification via Reversible Thiazolidine Chemistry.
7. Uptake, Translocation, and Subcellular Distribution of Strobilurin Fungicides in Cucumber (Cucumis sativa L.).
8. Uptake and Biotransformation of Spirotetramat and Pymetrozine in Lettuce (Lactuca sativa L. var. ramosa Hort.).
9. Uptake, Translocation, and Subcellular Distribution of Oxathiapiprolin and Famoxadone in Tomato Plants (Lycopersicon esculentum Miller).
10. Relative Quantification of N-Glycopeptide Sialic Acid Linkage Isomers by Ion Mobility Mass Spectrometry.
11. Specific Analysis of α‑2,3-Sialylated N‑Glycan Linkage Isomers by Microchip Capillary Electrophoresis–Mass Spectrometry.
12. (E)‑2-Heptenal in Soymilk: A Nonenzymatic Formation Route and the Impact on the Flavor Profile.
13. A Versatile One-Step Enzymatic Strategy for Efficient Imaging and Mapping of Tumor-Associated Tn Antigen.
14. A β-Primeverosidase-like Enzyme in Soybean [ Glycine max (L.) Merr] Hypocotyls: Specificity toward 1-Octen-3-yl and 3-Octanyl β-Primeverosides.
15. Formation Mechanism of Hexanal and ( E )-2-Hexenal during Soybean [ Glycine max (L.) Merr] Processing Based on the Subcellular and Molecular Levels.
16. Comprehensive Quality Assessment of Kaixin Powder by HPLC-DAD Quantification and HPLC-QTOF-MS/MS Confirmation.
17. Measured and Modeled Residue Dynamics of Famoxadone and Oxathiapiprolin in Tomato Fields.
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