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D

Di Liu

guizhou university

H指数:20

被引数:1,271

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How does inflow areas' fiscal pressure affect the employment of migrant labor in China?

流入地区的财政压力如何影响中国外来劳动力的就业？

International Review of Financial Analysis

IF9.8

2025-10-280

OAAI

Increased genome editing efficiency in poplar by optimizing sgRNA length and copy number

通过优化sgRNA长度和拷贝数提高杨树的基因组编辑效率

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2025-04-010

OAAI

Migration of wheat stripe rust from the primary oversummering region to neighboring regions in China

COMMUNICATIONS BIOLOGY

IF5.1

2025-03-030

OAAI

Re-delimiting oversummering regions of Puccinia striiformis f. sp. tritici in China

PHYTOPATHOLOGY RESEARCH

IF3.5

2025-02-270

OA

Intestinal absorption of bioactive oligopeptides: paracellular transport and tight junction modulation

FOOD & FUNCTION

IF5.4

2024-01-011

PRE

Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition

FRONTIERS IN MICROBIOLOGY

IF4.5

2021-12-078

OAAI

Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine

自发发酵过程中真菌的多样性和动态以及与葡萄酒中独特香气特征的关联

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2021-01-0177

OAAI

Optimizing extraction method of aroma compounds from grape pomace

JOURNAL OF FOOD SCIENCE

IF3.4

2020-11-1413

OAAI

The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

IF3.1

2020-08-2668

OAAI

Community succession of the grapevine fungal microbiome in the annual growth cycle

ENVIRONMENTAL MICROBIOLOGY

IF4

2020-08-2389

OAAI

Screening and evaluation ofMonascus purpureusFJMR24for enhancing the raw material utilization rate in rice wine brewing

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-08-0310

PRE

From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine

FRONTIERS IN MICROBIOLOGY

IF4.5

2019-11-20111

OAAI

The cotton GhWIN2 gene activates the cuticle biosynthesis pathway and influences the salicylic and jasmonic acid biosynthesis pathways

BMC PLANT BIOLOGY

IF4.8

2019-08-2820

OAAI

Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2019-07-1030

OAAI

Enhanced resistance to Verticillium dahliae mediated by an F-box protein GhACIF1 from Gossypium hirsutum

IF4.1

2019-07-0120

PREAI

A Cotton Cyclin-Dependent Kinase E Confers Resistance to Verticillium dahliae Mediated by Jasmonate-Responsive Pathway

茉莉酸反应途径介导的棉花细胞周期蛋白依赖性激酶E赋予对黄萎病菌的抗性

FRONTIERS IN PLANT SCIENCE

IF4.8

2018-05-2419

OAAI

Elaboration in type, primary structure, and bioactivity of polysaccharides derived from mollusks

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2017-11-0634

PREAI

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

FRONTIERS IN CHEMISTRY

IF4.2

2017-07-0730

OAAI

Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2016-05-0433

PREAI

Attenuated UV Radiation Alters Volatile Profile in Cabernet Sauvignon Grapes under Field Conditions

IF4.6

2015-09-1721

OAAI