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1784条记录
Improving broiler health through cecal microbiota transplantation: a comprehensive study on growth, immunity, and microbial diversity

SCI

机构:

来源:JOURNAL OF ANIMAL SCIENCE年份:2024

关键词: cecal microbiota transplantation; chicken; growth performance; immunity; microbial diversity; storage condition

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Pyrene-1-carboxaldehyde hydrazone modified mesoporous silica foam-based strategy for efficient and accurate electroanalysis of copper in food samples

SCI

机构:

来源:JOURNAL OF FOOD COMPOSITION AND ANALYSIS年份:2024

关键词: Mesoporous silica foam; Organic ligand; Electrochemical sensor; Cu 2+detection; Food analysis

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Phosphatidylserine Counteracts the High Stocking Density-Induced Stress Response, Redox Imbalance and Immunosuppression in Fish Megalobrama ambylsephala

SCI

机构:

来源:ANTIOXIDANTS年份:2024

关键词: stocking density; phosphatidylserine; stress response; antioxidant; fish culture

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Isolation, characterization, evaluation of pathogenicity, and immunomodulation through interferon production of duck adenovirus type-3 (DAdV-3)

SCI

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来源:POULTRY SCIENCE年份:2024

关键词: DAdV-3; separation; pathogenicity; interferon; cytokine

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Genome-Wide Association Analysis Unravels New Quantitative Trait Loci (QTLs) for Eight Lodging Resistance Constituent Traits in Rice (Oryza sativa L.)

SCI

机构:

来源:GENES年份:2024

关键词: Oryza sativa; lodging resistance; stem anti-thrust; QTLs; internode length; favorable allele

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A novel multilayer film based on sodium alginate/k-carrageenan-gelatin incorporated with ZnO nanoparticles and oregano essential oil for active food packing

SCI

机构:

来源:PROGRESS IN ORGANIC COATINGS年份:2024

关键词: Multilayer film; Gelatin; ZnO nanoparticles; Oregano essential oil; Antibacterial ability; K-carrageenan

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Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction

SCI

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来源:FOOD CHEMISTRY年份:2024

关键词: Soy protein; Curcumin; Emulsion; Stability; Digestion

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Aspartic acid/arginine enhance the stability of gelatin emulsions

SCI

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来源:JOURNAL OF FOOD ENGINEERING年份:2024

关键词: Low-energy emulsification; Thermal stability; Aspartic acid and arginine complexes; Secondary structure; Intermolecular force

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Yield, nutritional and flavor quality of Chinese cabbage under different rates of chicken manure substituted for chemical fertilizer

SCI

机构:

来源:SCIENTIA HORTICULTURAE年份:2024

关键词: Chinese cabbage; Chicken manure; Nutritional and flavor quality; Mineral elements; Volatiles

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