Science and Technology Is Not Simply Equal to Sci-Tech

Por Li, Xingmin
Publicado no Genomics Proteomics Bioinformatics (2003)

Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage

Por Tian, Xiaojing, Shao, Lele, Yu, Qianqian, Li, Xingmin, Dai, Ruitong
Publicado no J Food Sci Technol (2020)

Reconstruction of freehand 3D ultrasound based on kernel regression

Por Chen, Xiankang, Wen, Tiexiang, Li, Xingmin, Qin, Wenjian, Lan, Donglai, Pan, Weizhou, Gu, Jia
Publicado em 2014

Effect of shaddock albedo addition on the properties of frankfurters

Por Shan, Bing, Li, Xingmin, Pan, Teng, Zheng, Limin, Zhang, Hao, Guo, Huiyuan, Jiang, Lu, Zhen, Shaobo, Ren, Fazheng
Publicado no J Food Sci Technol (2014)

New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating

Por Tian, Xiaojing, Yu, Qianqian, Yao, Donghao, Shao, Lele, Liang, Zhihong, Jia, Fei, Li, Xingmin, Hui, Teng, Dai, Ruitong
Publicado no Front Microbiol (2018)

Reactive versus Constitutive: Reconcile the Controversial Results about the Prognostic Value of PD-L1 Expression in cancer

Por Hao, Dapeng, Wang, Guangyu, Yang, Weiwei, Gong, Jinan, Li, Xingmin, Xiao, Mingming, He, Lijie, Wang, Li, Li, Xiaobo, Di, Lijun
Publicado no Int J Biol Sci (2019)