1. Biblio

Biblio

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W. Q. Yang and Glenn, D. M., “Interactions between vegetative and floral buds in apple and peach”, HortScience, vol. 29, pp. 310–312, 1994.
W. Q. Yang, “Incorrect soil pH for blueberries”, PNW Plant Disease Management Handbook. p. 108, 2003.
R. R. Yarwood, Rockhold, M. L., Niemet, M. R., Selker, J., and Bottomley, P. J., “Impact of microbial growth on water flow and solute transport in unsaturated porous media”, Water resources research, vol. 42, 2006.
J. - S. Yoon, Ahn, S. - J., Flinn, C. M., and Choi, M. - Y., “Identification and functional analysis of dsRNases in spotted-wing drosophila, Drosophila suzukii.”, Arch Insect Biochem Physiol, p. e21822, 2021.
J. Yue, Zhang, Y., Jin, Y., Deng, Y., and Zhao, Y., “Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles.”, Food Chem, vol. 194, pp. 12-9, 2016.
S. ‐H. Yun, Jang, H. Sang, Ahn, S. ‐J., Price, B. E., Hasegawa, D. K., and Choi, M. - Y., “Identification and characterisation of PRXamide peptides in the western flower thrips, Frankliniella occidentalis”, Insect Molecular Biology, 2023.
Z
L. H. Zeglin, Kluber, L. A., and Myrold, D. D., “The importance of amino sugar turnover to C and N cycling in organic horizons of old-growth Douglas-fir forest soils colonized by ectomycorrhizal mats”, Biogeochemistry, vol. 112, no. 1-356610484658128621122315162951022–328–91211236462929, pp. 679 - 693, 2013.
Y. Zhang, Dai, B., Deng, Y., and Zhao, Y., “In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus).”, Food Chem, vol. 203, pp. 258-266, 2016.
R. Zhang, Wu, Q., Xu, Y., and Qian, M. C., “Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits.”, J Food Sci, vol. 79, no. 10, pp. C1907-15, 2014.
Y. Zhao, “Investigation of the mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air drying”, LWT Food science and technology, vol. 98, 2018.
Y. Zhao, “Investigation of the mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air drying”, LWT Food science and technology, vol. 98, 2018.
Y. Zhong, Wang, Z., and Zhao, Y., “Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans”, Journal of Food Science, vol. 8010224515146013818557192210797174813424247514884111078940690100912308519455660579456371, no. 12121214615146121366513913414101242345322924, pp. C2732 - C2739, 2015.
Y. Zhong, Cavender, G., and Zhao, Y., “Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese”, LWT - Food Science and Technology, vol. 56, no. 1, pp. 1 - 8, 2014.