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| The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes 期刊论文
Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632
Authors: Yuci Zhao; Xiaoping Zhou; Chunni Lei; Yan Shang; Dan Xu; Gang Liu
 Adobe PDF(3862Kb) |  Favorite | View/Download：31/0 | Submit date：2022/11/27 |
| 铱催化环丙烷类化合物的不对称碳氢键硼化反应研究 学位论文
理学博士, 北京: 中国科学院大学, 2021
Authors: 石永佳
Adobe PDF(11558Kb) | Favorite | View/Download：80/1 | Submit date：2022/01/18
环丙基硼酸酯 不对称催化 过渡金属催化 碳氢键活化 硼化 Cyclopropylboronates Asymmetric Catalysis Transition-metal Catalysis C-H Activation Borylation |
| 铱催化的选择性碳氢键硼化反应研究 学位论文
理学博士, 北京: 中国科学院大学, 2021
Authors: 杨玉环
Adobe PDF(13021Kb) | Favorite | View/Download：79/0 | Submit date：2022/01/18
过渡金属催化,有机硼化合物,碳氢活化,碳氢硼化,不对称催化 |
| 添加马铃薯雪花全粉对面团特性和纸杯蛋糕营养品质的变化 期刊论文
现代食品科技, 2021, 卷号: 37, 期号: 3, 页码: 1-9
Authors: 许丹; 赵宇慈; 曾凡逵; 刘刚
Adobe PDF(2064Kb) | Favorite | View/Download：32/0 | Submit date：2022/11/27
马铃薯雪花全粉 纸杯蛋糕 营养品质 热机械学特性 面团 微观结构 |
| A General Method for the Dibromination of Vicinal sp3 C−H Bonds Exploiting Weak Solvent−Substrate Noncovalent Interactions 期刊论文
Org. Lett., 2021, 卷号: 23, 期号: 9, 页码: 2399-2404
Authors: Qi ZJ(祁早娟); Li WH(李伟鹤); Niu YN(牛雁宁); Enrico Benassi; Qian B(钱波)
Adobe PDF(1540Kb) | Favorite | View/Download：167/0 | Submit date：2021/05/06 |
| The potent radioprotective agents: Novel nitronyl nitroxide radical spin-labeled resveratrol derivatives 期刊论文
Fitoterapia, 2021, 期号: 155, 页码: 105053
Authors: Guoying Luo; Lanlan Sun; Heng Li; Jia Chen; Peilan He; Liang Zhao; Wei Tang; Hongdeng Qiu
Adobe PDF(2485Kb) | Favorite | View/Download：60/0 | Submit date：2021/10/25 |
| A review on optical sensors based on layered double hydroxides nanoplatforms 期刊论文
Microchimica Acta, 2021, 期号: 188, 页码: 80
Authors: Jean Claude Munyemana; Jia Chen; Yangxia Han; Shusheng Zhang; Hongdeng Qiu
Adobe PDF(1547Kb) | Favorite | View/Download：145/0 | Submit date：2021/03/03 |
| Optimized extraction of astaxanthin from shrimp shells treated by biological enzyme and its separation and purification using macroporous resin 期刊论文
Food Chemistry, 2021, 期号: 363, 页码: 130369
Authors: Litao Wang; Jinxia Hu; Wenjing Lv; Weihang Lu; Dong Pei; Yuanmeng Lv; Wenjing Wang; Minna Zhang; Ruifang Ding; Mei Lv
Adobe PDF(646Kb) | Favorite | View/Download：67/0 | Submit date：2021/12/10 |
