41 results on '"Xiao, Huazhi"'
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2. Insight into the inhibitory activity and mechanism of bovine cathelicidin BMAP 27 against Salmonella Typhimurium
3. Processing Quality Inspection of Additive-Manufactured Microspiral Inductors Based on Micro-Computed Tomography Data
4. Purification and characterization of dextran produced by Leuconostoc pseudomesenteroides PC as a potential exopolysaccharide suitable for food applications
5. Production, Optimization and Partial Characterization of Bacterial Cellulose from Gluconacetobacter xylinus TJU-D2
6. Microbial α-amylase: A biomolecular overview
7. Green Fluorescent Protein Recombinant Nisin as a Probe for Detection of Gram-Positive Bacteria
8. Pediococcus Acidilactici Inhibit Biofilm Formation of Food-Borne Pathogens on Abiotic Surfaces
9. Analysis of bacterial diversity of Chinese Luzhou-flavor liquor brewed in different seasons by Illumina Miseq sequencing
10. Analysis of treatment methods and prognostic factors in 354 cases of hilar cholangiocarcinoma: A cohort study
11. Micro-Computed Tomography to Assess the Processing Quality of the Additive Manufacturing of Spiral Microcoils
12. Measurement and correlation of solubility of xylitol in binary water+ethanol solvent mixtures between 278.00 K and 323.00K
13. Development of a loop-mediated isothermal amplification method for rapid detection of caprine arthritis-encephalitis virus proviral DNA
14. A Fructan Sucrase Secreted Extracellular and Purified in One-Step by Gram-Positive Enhancer Matrix Particles
15. Micro-Computed Tomography to Assess the Processing Quality of the Additive Manufacturing of Spiral Microcoils
16. Analysis of treatment methods and prognostic factors in 354 cases of hilar cholangiocarcinoma: A cohort study
17. L1 Transfer and Unlearning in the Development of Interlanguage
18. Application of Blended Learning Model in English Teaching in Information-based Environments in Chinese Colleges
19. The mode of action of bacteriocin CHQS, a high antibacterial activity bacteriocin produced by Enterococcus faecalis TG2
20. Study on Main Factors Influencing Chinese Students’ English Grammar Learning
21. Production, Optimization and Partial Characterization of Bacterial Cellulose from Gluconacetobacter xylinus TJU-D2
22. Optimization and purification of glucansucrase produced by Leuconostoc mesenteroides DRP2-19 isolated from Chinese Sauerkraut
23. Optimization, chain conformation and characterization of exopolysaccharide isolated from Leuconostoc mesenteroides DRP105
24. Pediococcus Acidilactici Inhibit Biofilm Formation of Food-Borne Pathogens on Abiotic Surfaces
25. Notice of Retraction: Applications of Intelligent Information Technology in food logistics
26. Application of Active Service Component in Intelligent Investigation System of Specialty Provision
27. Encoded protein from ycbR gene of enterohemorrhagic Escherichia coli O157:H7 associated with adherence to HEp-2 cells
28. Salting Effects on the Solubility and Transformation Kinetics of l-Phenylalanine Anhydrate/Monohydrate in Aqueous Solutions
29. Measurement and correlation of solubility of N-chlorobenzenesulfonamide sodium and N-chloro-4-toluenesulfonamide sodium in binary ethanol+propan-2-ol mixtures from 278.00K to 323.00K
30. Solubility of N-Chloro-4-toluenesulfonamide Sodium and N-Chlorobenzenesulfonamide Sodium in Ethanol, Water, 1-Propanol, and Butan-2-ol
31. Effects of Enzyme Treatments and Drying Methods on Gelatinization and Retrogradation of Instant Rice Porridge
32. Effects of ripening, 1‐methylcyclopropene and ultra‐high‐pressure pasteurisation on the change of volatiles in Chinese pear cultivars
33. Notice of Retraction: A Pediocin Produced by Pediococcus acidilactici Strain PA003 and Its Partial Characteristics
34. Crystal Morphology and Molecular Interaction of Lysozyme Affected by Imidazolium-Based Ionic Liquids in Aqueous Solutions
35. The Effect of Four Imidazolium Ionic Liquids on Hen Egg White Lysozyme Solubility
36. Applications of Intelligent Information Technology in food logistics.
37. Application of Active Service Component in Intelligent Investigation System of Specialty Provision.
38. SaltingEffects on the Solubility and TransformationKinetics of l-Phenylalanine Anhydrate/Monohydrate in Aqueous Solutions.
39. Effects of ripening, 1-methylcyclopropene and ultra-high-pressure pasteurisation on the change of volatiles in Chinese pear cultivars.
40. Characterization of highly branched dextran produced by Leuconostoc citreum B-2 from pineapple fermented product.
41. Isolation and characterization of dextran produced by Leuconostoc citreum NM105 from manchurian sauerkraut.
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