Bingbing Mu

Affiliations: 
Psychology Tsinghua National University, Beijing, Beijing Shi, China 
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"Bingbing Mu"
Mean distance: 17.82 (cluster 15)
 
SNBCP
Cross-listing: PsychTree

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Publications

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Wang LY, Nevin KP, Woodard TL, et al. (2016) Expanding the Diet for DIET: Electron Donors Supporting Direct Interspecies Electron Transfer (DIET) in Defined Co-Cultures. Frontiers in Microbiology. 7: 236
Lv L, Zhou L, Wang LY, et al. (2016) Selective inhibition of methanogenesis by sulfate in enrichment culture with production water from low-temperature oil reservoir International Biodeterioration and Biodegradation. 108: 133-141
Liang B, Wang LY, Mbadinga SM, et al. (2015) Anaerolineaceae and Methanosaeta turned to be the dominant microorganisms in alkanes-dependent methanogenic culture after long-term of incubation. Amb Express. 5: 117
Lv L, Mbadinga SM, Wang LY, et al. (2015) Acetoclastic methanogenesis is likely the dominant biochemical pathway of palmitate degradation in the presence of sulfate. Applied Microbiology and Biotechnology
Shen X, Wan X, Mu B, et al. (2015) Searching for triangles: An extension to food and packaging Food Quality and Preference. 44: 26-35
Zhou X, Wan X, Mu B, et al. (2015) Crossmodal associations and subjective ratings of Asian noodles and the impact of the receptacle Food Quality and Preference. 41: 141-150
Mu B, Guo J, Wang LY, et al. (2015) Identification of linear continuous-time systems under irregular and random output sampling Automatica. 60: 100-114
Wang LY, Ke WJ, Sun XB, et al. (2014) Comparison of bacterial community in aqueous and oil phases of water-flooded petroleum reservoirs using pyrosequencing and clone library approaches. Applied Microbiology and Biotechnology. 98: 4209-21
Wan X, Spence C, Mu B, et al. (2014) Assessing the benefits of multisensory audiotactile stimulation for overweight individuals. Experimental Brain Research. 232: 1085-93
Wan X, Zhou X, Mu B, et al. (2014) Crossmodal expectations of tea color based on flavor: A preliminary study with naïve assessors Journal of Sensory Studies. 29: 285-293
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