1.Empirical Analysis on the Relationship between Internationalization Degree and Operation Performance of China’s Colour TV Industry

作　　者：Sufang Zhang ;Kun Yang

出　　处：International Journal of Business and Management. 2009 ;4(12):112.doi:10.5539/ijbm.v4n12p112

出版社：Canadian Center of Science and Education

文章 ID：29761825

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2.Empirical Analysis on the Relationship between Internationalization Degree and Operation Performance of China’s Colour TV Industry

作　　者：Sufang Zhang ;Kun Yang

出　　处：International Journal of Business and Management. 2009 ;4(12):112.doi:10.5539/ijbm.v4n12P112

出版社：Canadian Center of Science and Education

文章 ID：83507214

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3.Genome protective effect of metformin as revealed by reduced level of constitutive DNA damage signaling

作　　者：H. Dorota Halicka ;Hong Zhao ;Jiangwei Li 等

出　　处：Aging. 2011 ;03(10):1028-1038.

出版社：U.S.Department of Health & Human Service

文章 ID：77048677

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4.Interactions of CaMKII with dopamine D2 receptors: roles in levodopa-induced dyskinesia in 6-hydroxydopamine lesioned Parkinson's rats

作　　者：SuFang Zhang ;ChengLong Xie ;Qiang Wang 等

出　　处：Scientific Reports. 2014 ;4.doi:10.1038/srep06811

出版社：Springer Nature

文章 ID：110535909

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5.Interactions of CaMKII with dopamine D2 receptors: roles in levodopa-induced dyskinesia in 6-hydroxydopamine lesioned Parkinson's rats

作　　者：SuFang Zhang ;ChengLong Xie ;Qiang Wang 等

出　　处：Scientific Reports. 2015 ;4(1).doi:10.1038/srep06811

出版社：Springer Nature

文章 ID：235841028

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6.Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product

作　　者：Cuicui Jiang ;Mengyang Liu ;Xu Yan 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112529

出版社：MDPI Publishing

文章 ID：1036379270

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7.Correlation of Energy Transition and Coordinated Development in the Beijing-Tianjin-Hebei (BTH) Region

作　　者：Ren Huang ;Wenjia Chu ;Sufang Zhang

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;831(1).doi:10.1088/1755-1315/831/1/012011

出版社：IOP Publishing

文章 ID：1036295377

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8.Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish

作　　者：Aoxue Liu ;Xu Yan ;Hao Shang 等

出　　处：Foods. 2022 ;11(13).doi:10.3390/foods11131932

出版社：MDPI Publishing

文章 ID：1038593388

文章详细

	有本地全文	5篇
	有全文链接	3篇

	Sufang Zhang	6篇
	Aoxue Liu	2篇
	Chaofan Ji	2篇
	ChengLong Xie	2篇
	Huipeng Liang	2篇

	Kun Yang	2篇
	Qiang Wang	2篇
	SuFang Zhang	2篇
	Xinping Lin	2篇
	Xu Yan	2篇
	ZhenGuo Liu	2篇
	Cuicui Jiang	1篇
	Frank Traganos	1篇
	H. Dorota Halicka	1篇
	Hao Shang	1篇
	Hong Zhao	1篇
	Jiangwei Li	1篇
	Juliano De Dea Lindner	1篇
	Marietta Lee	1篇
	Mengyang Liu	1篇
	Ren Huang	1篇
	Ruiqi Bao	1篇
	Valentina Bernini	1篇
	Wenjia Chu	1篇
	Wenqing Wang	1篇
	Yingxi Chen	1篇
	Zbigniew Darzynkiewicz	1篇
	Zuoli Zhang	1篇

	经济计划与管理	2篇
	自然科学总论	2篇
	食品工业	2篇
	环境科学、安全科学	1篇
	社会福利、社会救济、社会保障	1篇

	英国	3篇
	加拿大	2篇
	瑞士	2篇
	美国	1篇

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	Foods	2篇
	International Journal of Business and Management	2篇
	Scientific Reports	2篇
	Aging	1篇
	IOP Conference Series: Earth and Environmental Science	1篇

	2022	1篇
	2021	2篇
	2015	1篇
	2014	1篇
	2011	1篇