日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:

Key Advancements and Emerging Trends of Perovskite Solar Cells in 2024-2025

2024-2025年钙钛矿太阳能电池的关键进展和新兴趋势

Shen, Xiangqian; Lin, Xuesong; Su, Hongzhen; Zhang, Ziyang; Wu, Tianhao; Zhang, Jing; Peng, Yong; Zhang, Yiqiang; Zhang, Shufang; Zhou, Zhongmin; Meng, Xiangyue; Gao, Peng; Chen, Wei; Wu, Yongzhen; Qin, Chuanjiang; Han, Qifeng; Wang, Yanbo; Han, Liyuan

Ultra-Low-Cost Hydrophobic Organic Coating for Highly Reversible Zinc Anodes

用于高可逆锌阳极的超低成本疏水性有机涂层

Wang, Shixun; Wei, Zhiquan; Wang, Yiqiao; Wang, Shengnan; Li, Dedi; Hong, Hu; Li, Chuan; Wang, Yanbo; Wu, Zhuoxi; Zhang, Shaoce; Zheng, Xueying; Lu, Yi-Chun; Zhi, Chunyi

In vivo self-assembled SOD1-siRNAs mitigate muscle atrophy and denervation in amyotrophic lateral sclerosis

体内自组装SOD1-siRNA可减轻肌萎缩侧索硬化症中的肌肉萎缩和神经支配丧失

Guo, Jingwei; Zou, Qian; Xu, Jiawei; Lei, Jieqiong; Yin, Xin; Li, Botao; Fu, Jinyu; Mi, Junjie; Wang, Yanbo; Huang, Huan; Zhang, Chen-Yu; Chen, Xi

Gut microbiota-derived trimethylamine N-oxide contributes to cardiomyocyte pyroptosis and cardiac injury via the tRF-Glu-ANT1-GSDMD axis.

肠道微生物群衍生的三甲胺 N-氧化物通过 tRF-Glu-ANT1-GSDMD 轴促进心肌细胞焦亡和心脏损伤。

Wang Tao, Ren Weibin, Chen Xinzhe, Wang Xueyao, Liu Miaomiao, Zhang Yanhui, Li Zhaoshui, Wang Yanbo, Song Zhiqiang, Diao Hongyan

Unraveling the distinctive features of sour shrimp paste: A comparative analysis with conventional shrimp paste based on aroma and microbiota profiles

揭示酸虾酱的独特特征:基于香气和微生物群落特征与传统虾酱的比较分析

Yang, Weixi; Shi, Jiahui; Gu, Yuxiang; Lan, Yibin; Duan, Changqing; Wang, Yanbo

Elucidation of key aroma-active compounds and sensory profiles in raw and thermally sterilized milks: Perspective from molecular sensory science

从分子感官科学的角度阐明生乳和热灭菌乳中的关键香气活性化合物和感官特征

Xu, Kunli; Han, Haoying; Wang, Xiran; Zhang, Xiaoli; Yang, Xiaochun; Lu, Xiaoli; Han, Zhaosheng; Wang, Shunyu; Wang, Yanbo; Wang, Bei

Machine learning elucidates associations between oral microbiota and the decline of sweet taste perception during aging

机器学习阐明了口腔微生物群与衰老过程中甜味感知能力下降之间的关联

Ni, Haojie; Qiu, Sizhe; Wen, Lingxiang; Li, Wenlu; Zhang, Xiaoli; Zeng, Hong; Wang, Yanbo

Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma of Monascus-fermented cheese

分子感官科学阐明了甲基酮对红曲发酵奶酪浓郁香气的贡献。

Wang, Yadong; Wang, Ying; Meng, Ting; Wang, Bei; Wang, Yanbo

Immunoreactivity of pan MHC-I epitopes on Crimean-Congo hemorrhagic fever virus glycoprotein C-terminal

克里米亚-刚果出血热病毒糖蛋白C端泛MHC-I表位的免疫反应性

Jiang, Dongbo; Wang, Yongkai; Kang, Haobo; Fang, Zhenchi; Li, Jianchang; Ma, Zilu; Sun, Yubo; Wang, Yanbo; Fu, Zhihe; Yang, Yulin; Guan, Enqi; Sun, Yuanjie; Yang, Shuya; Zhang, Chunmei; Zhang, Yusi; Zhang, Yun; Sun, Baozeng; Yang, Kun; Cheng, Linfeng

Enhancing the Signature Rose Aroma of Kluyveromyces marxianus-Fermented Milk Beer via Adaptive Laboratory Evolution

通过适应性实验室进化增强克鲁维酵母发酵乳啤酒的标志性玫瑰香气

Xing, Chen; Tan, Youming; Jiang, Xinchi; Li, Wenlu; Wang, Qihao; Liu, Zihao; Zeng, Hong; Wang, Yanbo