Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Zhao, Fan"'
Autor:
Yao RQ; Trauma Research Center, Fourth Medical Center of the Chinese PLA General Hospital, Beijing, People's Republic of China.; Department of Burn Surgery, Changhai Hospital, Navy Medical University, Shanghai, People's Republic of China., Ren C; Trauma Research Center, Fourth Medical Center of the Chinese PLA General Hospital, Beijing, People's Republic of China., Xia ZF; Department of Burn Surgery, Changhai Hospital, Navy Medical University, Shanghai, People's Republic of China., Yao YM; Trauma Research Center, Fourth Medical Center of the Chinese PLA General Hospital, Beijing, People's Republic of China.
Publikováno v:
Autophagy [Autophagy] 2021 Feb; Vol. 17 (2), pp. 385-401. Date of Electronic Publication: 2020 Feb 12.
Autor:
Jian J; Department of Burn and Plastic Surgery, 903 Hospital of PLA, Hangzhou, 313000, Zhengjiang Province, China., Yi-Heng H; Pharmacy College, Fudan University, Shanghai, 200433, China., Bang-Hui Z; Department of Burns, Changhai Hospital Affiliated to the Second Military Medical University, Shanghai, 200433, China., Jian-Hua C; Shanghai Key Laboratory of Psychotic Disorders, Shanghai, 200433, China., Xu-Dong Z; Department of Burn and Plastic Surgery, 903 Hospital of PLA, Hangzhou, 313000, Zhengjiang Province, China., Shi-Chu X; Department of Burns, Changhai Hospital Affiliated to the Second Military Medical University, Shanghai, 200433, China., Peng-Fei L; Department of Burns, Changhai Hospital Affiliated to the Second Military Medical University, Shanghai, 200433, China., Xiao-Yan H; Department of Burns, Changhai Hospital Affiliated to the Second Military Medical University, Shanghai, 200433, China., Zhao-Fan X; Department of Burns, Changhai Hospital Affiliated to the Second Military Medical University, Shanghai, 200433, China.
Publikováno v:
Wound repair and regeneration : official publication of the Wound Healing Society [and] the European Tissue Repair Society [Wound Repair Regen] 2019 Sep; Vol. 27 (5), pp. 462-469. Date of Electronic Publication: 2019 Jun 25.
Autor:
Li Y; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China.; Guangxi Vocational College of Technology and Business, Nanning, 530008, Guangxi, P.R. China., Zhao F; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China., Wu Q; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China., Li M; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China., Zhu Y; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China., Song S; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China.; School of Food Science, Nanjing Xiaozhuang University, Nanjing, 211171, P.R. China., Zhu J; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China., Ma Y; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China., Li H; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China., Shi X; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China., Xu X; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China., Zhou G; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China. guanghong.zhou@hotmail.com., Li C; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China. Chunbao.li@njau.edu.cn.
Publikováno v:
Scientific reports [Sci Rep] 2017 Jul 24; Vol. 7 (1), pp. 6241. Date of Electronic Publication: 2017 Jul 24.
Autor:
Chiu IM; Kirby Neurobiology Center, Boston Children's Hospital, Harvard Medical School, Boston, Massachusetts 02115, USA., Heesters BA, Ghasemlou N, Von Hehn CA, Zhao F, Tran J, Wainger B, Strominger A, Muralidharan S, Horswill AR, Bubeck Wardenburg J, Hwang SW, Carroll MC, Woolf CJ
Publikováno v:
Nature [Nature] 2013 Sep 05; Vol. 501 (7465), pp. 52-7. Date of Electronic Publication: 2013 Aug 21.
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