Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Bao Yang

Showing results (81-90 of 654) with videos related to

Pageof 66
Sort By:
Journal of Experimental Botany|January 7, 2023
From stress to responses: aluminium-induced signalling in the root apexPeng Wang, Ning Wan, Walter J Horst, et al.
Scientific Reports|October 1, 2017
Synthesis of prenylated flavonols and their potents as estrogen receptor modulatorZhenru Tao, Juan Liu, Yueming Jiang, et al.
Food Chemistry|April 9, 2013
Antibacterial activity-guided purification and identification of a novel C-20 oxygenated ent-kaurane from Rabdosia serra (MAXIM.) HARALianzhu Lin, Dashuai Zhu, Linwu Zou, et al.
Food Chemistry|September 3, 2013
Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut mealsLin Zheng, Jiaoyan Ren, Guowan Su, et al.
Journal of the Science of Food and Agriculture|December 31, 2013
A novel method for beef potentiator preparation and identification of its characteristic aroma compoundsXianli Gao, Shuang Yan, Bao Yang, et al.
Magnetic Resonance Imaging|July 16, 2019
A "flared-end" gradient coil with outer-wall direct cooling for human brain imaging: A feasibility studyZhi Yang, Beihan Zhao, Yong Pei, et al.
Food Chemistry|November 6, 2012
GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stemLianzhu Lin, Mingzhu Zhuang, Fenfen Lei, et al.
Meat Science|June 1, 2010
Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausagesWeizheng Sun, Mouming Zhao, Chun Cui, et al.
Journal of the Science of Food and Agriculture|June 16, 2011
Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction systemGuowan Su, Chun Cui, Jiaoyan Ren, et al.
Journal of Medicinal Food|May 23, 2009
Identification of volatile components in Phyllanthus emblica L. and their antimicrobial activityXiaoli Liu, Mouming Zhao, Wei Luo, et al.
Pageof 66

Showing results (81-90 of 654) with videos related to

Sort By:
Pageof 66
Journal of Experimental Botany|January 7, 2023
From stress to responses: aluminium-induced signalling in the root apexPeng Wang, Ning Wan, Walter J Horst, et al.
Scientific Reports|October 1, 2017
Synthesis of prenylated flavonols and their potents as estrogen receptor modulatorZhenru Tao, Juan Liu, Yueming Jiang, et al.
Food Chemistry|April 9, 2013
Antibacterial activity-guided purification and identification of a novel C-20 oxygenated ent-kaurane from Rabdosia serra (MAXIM.) HARALianzhu Lin, Dashuai Zhu, Linwu Zou, et al.
Food Chemistry|September 3, 2013
Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut mealsLin Zheng, Jiaoyan Ren, Guowan Su, et al.
Journal of the Science of Food and Agriculture|December 31, 2013
A novel method for beef potentiator preparation and identification of its characteristic aroma compoundsXianli Gao, Shuang Yan, Bao Yang, et al.
Magnetic Resonance Imaging|July 16, 2019
A "flared-end" gradient coil with outer-wall direct cooling for human brain imaging: A feasibility studyZhi Yang, Beihan Zhao, Yong Pei, et al.
Food Chemistry|November 6, 2012
GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stemLianzhu Lin, Mingzhu Zhuang, Fenfen Lei, et al.
Meat Science|June 1, 2010
Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausagesWeizheng Sun, Mouming Zhao, Chun Cui, et al.
Journal of the Science of Food and Agriculture|June 16, 2011
Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction systemGuowan Su, Chun Cui, Jiaoyan Ren, et al.
Journal of Medicinal Food|May 23, 2009
Identification of volatile components in Phyllanthus emblica L. and their antimicrobial activityXiaoli Liu, Mouming Zhao, Wei Luo, et al.
Pageof 66