Suchergebnisse - "Wang, Linxiang"

PubPharm (25)

1

Upconversion luminescence and temperature sensing properties of Ho3+,Yb3+-codoped Bi2WO6

enthalten in: Dalton transactions (Cambridge, England : 2003) | 2024

von Jiang, M. | Wang, L. | Maimaiti, M. | +2

2

A two-dimensional hydrodynamics prediction framework for mantle-undulated propulsion robot using multiple proper orthogonal decomposition and long short term memory neural network

enthalten in: Bioinspiration & biomimetics | 2023

von Ying, Z. | Zhang, H. | Wang, L. | +1

3

Regulating Multiscale Defects to Enhance the Thermoelectric Performance of Ca0.87Ag0.1Dy0.03MnO3 Ceramics

enthalten in: ACS applied materials & interfaces | 2022

von Shi, Z. | Tong, S. | Wei, J. | +4

4

Propulsion optimization of a jellyfish-inspired robot based on a nonintrusive reduced-order model with proper orthogonal decomposition

enthalten in: Bioinspiration & biomimetics | 2022

von Ying, Z. | Zhang, H. | Wang, L. | +1

5

Adhesive tape-assisted etching of silk fibroin film with LiBr aqueous solution for microfluidic devices

enthalten in: Materials science & engineering. C, Materials for biological applications | 2021

von Li, X. | Wang, L. | Xiao, G. | +5

6

Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage

enthalten in: Food chemistry | 2017

von Xu, J. | He, Z. | Zeng, M. | +5

7

Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage

enthalten in: Food chemistry | 2017

von Xu, J. | He, Z. | Zeng, M. | +5

8

Effects of raw meat and process procedure on $ N^{ε} $-carboxymethyllysine and $ N^{ε} $-carboxyethyl-lysine formation in meat products

enthalten in: Food science and biotechnology | 2016

von Yu, L. | Gao, C. | Zeng, M. | +4

9

Effects of raw meat and process procedure on $ N^{ε} $-carboxymethyllysine and $ N^{ε} $-carboxyethyl-lysine formation in meat products

enthalten in: Food science and biotechnology | 2016

von Yu, L. | Gao, C. | Zeng, M. | +4

10

Effects of raw meat and process procedure on $ N^{ε} $-carboxymethyllysine and $ N^{ε} $-carboxyethyl-lysine formation in meat products

enthalten in: Food science and biotechnology | 2016

von Yu, L. | Gao, C. | Zeng, M. | +4