Broadband SAR Imaging Based on Narrowband Dense False Target Jamming by Gaogao Liu, Ziyu Huang, Haoran Pan, Qidong Zhang, Jiangbo Zhu

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Study on Floatation Separation of Molybdenite and Talc Based on Crystal Surface Anisotropy by Qidong Zhang, Xiaoli Li, Zhifang Hu, Bowen Gao, Chen Liu

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Rapid Determination of Six Low Molecular Carbonyl Compounds in Tobacco Smoke by the APCI-MS/MS Coupled to Data Mining by Wuduo Zhao, Qidong Zhang, Binbin Lu, Shihao Sun, Shusheng Zhang, Jianxun Zhang

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Ultra-Short Baseline Synthetic Aperture Passive Positioning Based on Interferometer Assistance by Gaogao Liu, Qidong Zhang, Jian Xu, Jiangbo Zhu, Ziyu Huang, Beibei Mu, Hongfu Guo

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Advances in Enrichment and Purification Technology of Ammonium Perrhenate by Hailong Jing, Qidong Zhang, Zhifang Hu, Hongling Jiang, Bowen Gao, Tingan Zhang, Yanxi Yin

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Optimizing uni-compartmental knee arthroplasty: the impact of preoperative planning and arithmetic hip-knee-ankle angle by Changquan Liu, Cheng Huang, Xin Suyalatu, Qidong Zhang, Yiling Zhang, Wei Sun, Wanshou Guo, Weiguo Wang

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Restoring coronal pre-arthritic alignment in mobile-bearing unicompartmental knee arthroplasty: mid- to long-term outcomes by Yankun Jiang, Changquan Liu, Qidong Zhang, Guoyuan Sun, Ran Ding, Nianfei Zhang, Cheng Huang, Weiguo Wang, Wanshou Guo

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Molecular structure characteristics and pyrolytic volatiles of hydrosoluble colored fractions from three melanoidins by Yuanhui Wang, Yixian Zhao, Boyu Li, Yueying Yang, Chenyu Ning, Xiaokang Wang, Qidong Zhang, Guobi Chai, Chunqiang Yang

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Encapsulation of menthol by cyclodextrins-comparison between experiments and molecular simulations by Sa Xu, Fang Wei, Ximing Xu, Rui Wang, Xiujuan Xu, Wu Fan, Guobi Chai, Qidong Zhang, Qingzhao Shi

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Structure-threshold relationship in food aroma molecules: Insights from S-curve method, molecular docking, and dynamics simulations by Jingtao Wang, Chenglei Zhang, Jiancai Qian, Shan Wang, Wu Fan, Qingzhao Shi, Jian Mao, Jianping Xie, Qidong Zhang, Guobi Chai

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Evaluation of the Sensory Stimulation Intensity of Representative Spicy Flavor Substances Using Whole-Body Plethysmography by LIU Fuqiang, GUO Lulu, MAO Jian, CHAI Guobi, ZHANG Qidong, ZHANG Wenjuan, LIU Xingyu, ZHANG Tianbing, XIE Jiqing, XIE Jianping

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