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CORC

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A novel polymer-based nitrocellulose platform for implementing a multiplexed microfluidic paper-based enzyme-linked immunosorbent assay 期刊论文
MICROSYSTEMS & NANOENGINEERING, 2022, 卷号: 8, 期号: 1, 页码: 10
作者:  Lin, Dong;  Li, Bowei;  Fu, Longwen;  Qi, Ji;  Xia, Chunlei
收藏  |  浏览/下载：38/0  |  提交时间：2022/07/26
Seismogenic crustal structure affected by the Hainan mantle plume 期刊论文
GONDWANA RESEARCH, 2022, 卷号: 103, 页码: 23-36
作者:  Lin, Jiangnan;  Xia, Shaohong;  Wang, Xinyang;  Zhao, Dapeng;  Wang, Dawei
收藏  |  浏览/下载：4/0  |  提交时间：2022/05/26
Nucleic Acids Analysis 期刊论文
SCIENCE CHINA-CHEMISTRY, 2021, 卷号: 64, 期号: 2, 页码: 171-203
作者:  Zhao, YX;  Zuo, XL;  Li, Q;  Chen, F;  Chen, YR
收藏  |  浏览/下载：81/0  |  提交时间：2021/09/06
Particulate Alum via Pickering Emulsion for an Enhanced COVID-19 Vaccine Adjuvant 期刊论文
ADVANCED MATERIALS, 2020, 页码: 7
作者:  Peng, Sha;  Cao, Fengqiang;  Xia, Yufei;  Gao, Xiao-Dong;  Dai, Lianpan
收藏  |  浏览/下载：31/0  |  提交时间：2020/10/30
Activation of unfolded protein response overcomes Ibrutinib resistance in diffuse large B-cell lymphoma 期刊论文
ACTA PHARMACOLOGICA SINICA, 2020, 页码: 10
作者:  Zhang, Xiao-tuan;  Hu, Xiao-bei;  Wang, Han-lin;  Kan, Wei-juan;  Xu, Lei
收藏  |  浏览/下载：49/0  |  提交时间：2020/12/24
Exploiting the Lymph-Node-Amplifying Effect for Potent Systemic and Gastrointestinal Immune Responses via Polymer/Lipid Nanoparticles 期刊论文
ACS NANO, 2019, 卷号: 13, 期号: 12, 页码: 13809-13817
作者:  Du, Yiqun;  Xia, Yufei;  Zou, Yongjuan;  Hu, Yuning;  Fu, Jiaqi
收藏  |  浏览/下载：31/0  |  提交时间：2020/03/24
RQ3, A Natural Rebaudioside D Isomer, Was Obtained from Glucosylation of Rebaudioside A Catalyzed by the CGTase Toruzyme 3.0 L 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 卷号: 67, 期号: 28, 页码: 8020-8028
作者:  Guo, Qingbin;  Zhang, Tongtong;  Wang, Nifei;  Xia, Yongmei;  Zhou, Zhuoyu
收藏  |  浏览/下载：22/0  |  提交时间：2020/07/01
Fibrous network of C@MoS2 nanocapsules decorated cotton linters interconnected by bacterial cellulose for lithium and sodium ion batteries. 期刊论文
ChemSusChem, 2019
作者:  Huimin Zhou;  Pengfei Lv;  Xiaomin Lu;  Xuebin Hou;  Min Zhao
收藏  |  浏览/下载：18/0  |  提交时间：2019/11/21
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
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

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