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在“
SpringerLink电子期刊
”中,
命中:
385
条,耗时:小于0.01 秒
在所有数据库中总计命中:
4,218
条
1.
Blastococcus colisei
sp. nov, isolated from an archaeological amphitheatre
作者:
Karima Hezbri
;
Imen Nouioui
;
Manfred Rohde
;
Peter Schumann…
关键词:
Geodermatophilaceae
;
Novel species
;
Polyphasic approach
刊名:Antonie van Leeuwenhoek
出版年:2017
2.
"First, know
thys
elf": cognition and error in medicine
作者:
Fabrizio Elia
;
Franco Aprà
;
Andrea Verhovez
;
Vincenzo Crupi
关键词:
Diagnostic errors
;
Decision making
;
Diagnosis
;
Medical errors
刊名:Acta Diabetologica
出版年:2016
3.
Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology
作者:
Micheli Maria Bueno
;
Roberta Cruz Silveira
Thys
…
关键词:
Enzymes
;
Wheat flour
;
Rheological analysis
;
Falling Number
;
Farinography
;
Alveography
刊名:Food and Bioprocess Technology
出版年:2016
4.
Comparative fiber property and transcriptome analyses reveal key genes potentially related to high fiber strength in cotton (Gossypium hirsutum L.) line MD52ne
作者:
Md S. Islam
;
David D. Fang
;
Gregory N.
Thys
sen
;
Chris D. Delhom…
关键词:
Bundle fiber strength
;
Cellulose assembly
;
Ethylene
;
Gossypium hirsutum
;
Individual fiber strength
;
Near
;
isogenic line
;
Receptor
;
like kinase
刊名:BMC Plant Biology
出版年:2016
5.
Know
Thys
elf: Is This Possible?
作者:
Norman G. Lederman
;
Judith S. Lederman
刊名:Journal of Science Teacher Education
出版年:2016
6.
Hoverfly locomotor activity is resilient to external influence and intrinsic factors
作者:
Malin
Thys
elius
;
Karin Nordström
关键词:
Diet
;
Age
;
Sexual dimorphism
;
Circadian rhythm
;
Starvation
刊名:Journal of Comparative Physiology A
出版年:2016
7.
Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S.
Thys
and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”
作者:
Aaron Lerner
;
T. Matthias
刊名:Food and Bioprocess Technology
出版年:2016
8.
Responses to Lerner A. and Matthias T. Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S.
Thys
and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”
作者:
Rafael C. Rodrigues
刊名:Food and Bioprocess Technology
出版年:2016
9.
Small RNA sequencing and degradome analysis of developing fibers of short fiber mutants Ligon-lintles-1 (
Li
1
) and −2 (
Li
2
) revealed a role for miRNAs and their targe
作者:
Marina Naoumkina
;
Gregory N.
Thys
sen
;
David D. Fang
;
Doug J. Hinchliffe…
关键词:
Cotton
;
Fiber
;
Elongation
;
miRNA
;
Degradome
;
Li1 and Li2 mutations
刊名:BMC Genomics
出版年:2016
10.
A MAGIC population-based genome-wide association study reveals functional association of
GhRBB1_A07
gene with superior fiber quality in cotton
作者:
Md Sariful Islam
;
Gregory N.
Thys
sen
;
Johnie N. Jenkins
;
Linghe Zeng…
关键词:
Cotton
;
Fiber quality
;
Genome wide association study
;
Genotyping
;
by
;
sequencing
;
Multi parent advanced generation inter
;
cross
刊名:BMC Genomics
出版年:2016
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