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Bolin Zhang

Showing results (81-90 of 148) with videos related to

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Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 11, 2013
Screening of Lactobacillus strains for their ability to bind benzo(a)pyrene and the mechanism of the processHongfei Zhao, Fang Zhou, Yeqiong Qi, et al.
Journal of Agricultural and Food Chemistry|September 17, 2009
Antithrombotic and fibrinolytic activities of methanolic extract of aged sorghum vinegarJunfeng Fan, Yanyan Zhang, Xiaojie Chang, et al.
Molecular Nutrition & Food Research|April 26, 2021
Detoxification of Oral Exposure to Benzo(a)pyrene by Lactobacillus plantarum CICC 23121 in MiceJinxia Liu, Huan He, Mengfan Xu, et al.
Food Chemistry|October 20, 2024
Adsorption plasticizer by nanosphere adsorbent of persimmon tannin binding bovine serum proteinShanshan Xie, Shuhui Zhao, Xiaoying Jiang, et al.
Foods (Basel, Switzerland)|February 27, 2026
Surfactin-Induced β-(1,3)-Glucan Exposure in <i>Aspergillus niger</i> Cell Wall: A Molecular PerspectiveBo Zhang, Lingzhi Zhang, Zhengjun Pang, et al.
Frontiers in Microbiology|August 2, 2023
A rapid and reliable method for the determination of <i>Lactiplantibacillus plantarum</i> during wine fermentation based on PMA-CELL-qPCRJie Wang, Bo Wei, Zhuojun Chen, et al.
Journal of Food Science and Technology|June 13, 2018
Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by <i>Lactobacillus plantarum</i> under different pH conditionsMing Wei, Shaoyang Wang, Pan Gu, et al.
Foods (Basel, Switzerland)|September 25, 2019
Effect of <i>Lactobacillus acidophilus</i>, <i>Oenococcus oeni</i>, and <i>Lactobacillus brevis</i> on Composition of Bog Bilberry JuiceYuqi Chen, Xiaoyu Ouyang, Oskar Laaksonen, et al.
Molecules (Basel, Switzerland)|October 6, 2016
Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji BerriesGuanshen Yuan, Jie Ren, Xiaoyu Ouyang, et al.
Food Research International (Ottawa, Ont.)|April 19, 2025
Green synthesis of silver nanoparticles using persimmon polysaccharides for enhanced polysaccharide-based film performanceYadong Zhu, Xiaohui Pang, Wenlin Zhang, et al.
Pageof 15

Showing results (81-90 of 148) with videos related to

Sort By:
Pageof 15
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 11, 2013
Screening of Lactobacillus strains for their ability to bind benzo(a)pyrene and the mechanism of the processHongfei Zhao, Fang Zhou, Yeqiong Qi, et al.
Journal of Agricultural and Food Chemistry|September 17, 2009
Antithrombotic and fibrinolytic activities of methanolic extract of aged sorghum vinegarJunfeng Fan, Yanyan Zhang, Xiaojie Chang, et al.
Molecular Nutrition & Food Research|April 26, 2021
Detoxification of Oral Exposure to Benzo(a)pyrene by Lactobacillus plantarum CICC 23121 in MiceJinxia Liu, Huan He, Mengfan Xu, et al.
Food Chemistry|October 20, 2024
Adsorption plasticizer by nanosphere adsorbent of persimmon tannin binding bovine serum proteinShanshan Xie, Shuhui Zhao, Xiaoying Jiang, et al.
Foods (Basel, Switzerland)|February 27, 2026
Surfactin-Induced β-(1,3)-Glucan Exposure in <i>Aspergillus niger</i> Cell Wall: A Molecular PerspectiveBo Zhang, Lingzhi Zhang, Zhengjun Pang, et al.
Frontiers in Microbiology|August 2, 2023
A rapid and reliable method for the determination of <i>Lactiplantibacillus plantarum</i> during wine fermentation based on PMA-CELL-qPCRJie Wang, Bo Wei, Zhuojun Chen, et al.
Journal of Food Science and Technology|June 13, 2018
Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by <i>Lactobacillus plantarum</i> under different pH conditionsMing Wei, Shaoyang Wang, Pan Gu, et al.
Foods (Basel, Switzerland)|September 25, 2019
Effect of <i>Lactobacillus acidophilus</i>, <i>Oenococcus oeni</i>, and <i>Lactobacillus brevis</i> on Composition of Bog Bilberry JuiceYuqi Chen, Xiaoyu Ouyang, Oskar Laaksonen, et al.
Molecules (Basel, Switzerland)|October 6, 2016
Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji BerriesGuanshen Yuan, Jie Ren, Xiaoyu Ouyang, et al.
Food Research International (Ottawa, Ont.)|April 19, 2025
Green synthesis of silver nanoparticles using persimmon polysaccharides for enhanced polysaccharide-based film performanceYadong Zhu, Xiaohui Pang, Wenlin Zhang, et al.
Pageof 15