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

Deep learning-based multimodal pathogenomics integration for precision cancer prognosis

基于深度学习的多模态病理基因组学整合用于精准癌症预后

Feng, Xiaobing; Song, Ge; Zhang, Ye; Guo, Lu; Jiang, Yian; Gong, Wangang; Feng, Yue; Xu, Chunwei; Yang, Yang; He, Min

Bovine Cartilage-Derived Type II Collagen Composite Scaffolds: Collagen Characterization, Physicochemical Properties, and In Vitro Chondrocyte Responses

牛软骨来源的II型胶原复合支架:胶原蛋白表征、理化性质和体外软骨细胞反应

Zhu, Zihan; Ju, Ming; Li, Min; Zhang, Wangang

Revealing improvement mechanism of yak meat quality by dietary with Codonopsis pilosula stems and leaves based on transcriptomics and metabolomics

基于转录组学和代谢组学揭示党参茎叶饲喂改善牦牛肉品质的机制

Yang, Xue; Li, Yiheng; Shen, Ruheng; Duan, Yufeng; Song, Rende; Shi, Hongmei; Kong, Xiangying; Hua, Yongli; Zhang, Wangang; Zhang, Li

FCGBP promotes ovarian cancer progression via activation of IL-6/JAK-STAT signaling pathway

FCGBP通过激活IL-6/JAK-STAT信号通路促进卵巢癌进展

Fu, Zhiqin; Chen, Kelie; Zheng, Fang; Gong, Wangang; Chao, Ding; Lu, Chao

Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems

透明质酸与乳化凝胶型体系中猪肌原纤维蛋白的相互作用

Zając, Marzena; Zhou, Lei; Mika, Magdalena; Yang, Ziyi; Wang, Jingyu; Tao, Ye; Zhang, Wangang

Prediction of chicken breast meat freshness based on hyperspectral imaging technique and high-throughput sequencing

基于高光谱成像技术和高通量测序的鸡胸肉新鲜度预测

Shen, Xingyu; Xing, Lujuan; Pan, Leiqing; Miao, Yujia; Zhang, Wangang

Characteristics and potential diagnostic value of gut microbiota in ovarian tumor patients

卵巢肿瘤患者肠道菌群的特征及其潜在诊断价值

Gong, Wangang; Jin, Gulei; Bao, Yejiang; Liu, Qi; Ni, Maowei; Wang, Junjian; Mao, Shuyu; Zhang, Yingli; Zheng, Zhiguo

Enhancing physical fitness in older adults: a six-month medium intensity training intervention yields significant improvements

提高老年人的身体素质:为期六个月的中等强度训练干预可显著改善身体素质

Hidayat, Rahmat; Lv, Wangang; Li, Danyang; Goodall, Stuart

Proteomic landscape of epithelial ovarian cancer

卵巢上皮癌的蛋白质组学图谱

Qian, Liujia; Zhu, Jianqing; Xue, Zhangzhi; Zhou, Yan; Xiang, Nan; Xu, Hong; Sun, Rui; Gong, Wangang; Cai, Xue; Sun, Lu; Ge, Weigang; Liu, Yufeng; Su, Ying; Lin, Wangmin; Zhan, Yuecheng; Wang, Junjian; Song, Shuang; Yi, Xiao; Ni, Maowei; Zhu, Yi; Hua, Yuejin; Zheng, Zhiguo; Guo, Tiannan

Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology

基于GC-IMS技术的超声波对部分钾盐替代品制备的牛肉干风味特征的影响

Zhang, Jian; Jin, Lei; Zhou, Jianjun; Ma, Chao; Cui, Jie; Jiang, Jinchi; Li, Wenhui; Wu, Si; Zhang, Wangang; Hu, Yonghong