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Boru Chen

Showing results (1-10 of 21) with videos related to

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European Spine Journal : Official Publication of the European Spine Society, the European Spinal Deformity Society, and the European Section of the Cervical Spine Research Society|November 29, 2025
Letter to the Editor concerning "One-year body mass index change and subsequent risk of lumbar disc herniation: a population-based cohort study" by S. Masuda, et al. (Eur Spine J; doi:10.1007/s00586-025-09508-2)Tao Xu, Yongquan Wang, Boru Chen
Asian Journal of Surgery|November 11, 2024
Primary splenic diffuse large B-cell lymphoma: A case reportBoru Chen, Jing Zhou, Ya Liu, et al.
Scientific Reports|March 8, 2024
Preparation and performance evaluation of a novel temperature-resistant anionic/nonionic surfactantYongwei Duan, Yanpeng Li, Boru Chen, et al.
Endocrine, Metabolic & Immune Disorders Drug Targets|October 19, 2023
Global Trends of Treatment for NAFLD from 2012 to 2021: A Bibliometric and Mapping AnalysisYuling Song, Boru Chen, Lu Jiang, et al.
Foods (Basel, Switzerland)|December 30, 2025
Pulsed Electric Field Inactivation of <i>Acetobacter aceti</i>: Mechanisms and Efficacy ElucidationYongxin Teng, Boru Chen, Runyu Yao, et al.
Food Chemistry|October 22, 2016
Physicochemical properties and micro-structural characteristics in starch from kudzu root as affected by cross-linkingBoru Chen, Leping Dang, Xiao Zhang, et al.
Food & Function|July 14, 2017
Enhancement of the solubility and antioxidant capacity of α-linolenic acid using an oil in water microemulsionBoru Chen, Mengna Hou, Bo Zhang, et al.
Food Chemistry|September 7, 2025
Advances in food flavor analysis and sensory evaluation techniques and applications: Traditional vs emergingBoru Chen, Xiangyang Lin, Zhuotao Liang, et al.
Food Chemistry: X|October 2, 2023
Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysisZhen Wang, Wenjun Hao, Jinwang Wei, et al.
Food Chemistry|December 4, 2014
Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivarsXiaohong Kou, Qiong Chen, Xianhua Li, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
European Spine Journal : Official Publication of the European Spine Society, the European Spinal Deformity Society, and the European Section of the Cervical Spine Research Society|November 29, 2025
Letter to the Editor concerning "One-year body mass index change and subsequent risk of lumbar disc herniation: a population-based cohort study" by S. Masuda, et al. (Eur Spine J; doi:10.1007/s00586-025-09508-2)Tao Xu, Yongquan Wang, Boru Chen
Asian Journal of Surgery|November 11, 2024
Primary splenic diffuse large B-cell lymphoma: A case reportBoru Chen, Jing Zhou, Ya Liu, et al.
Scientific Reports|March 8, 2024
Preparation and performance evaluation of a novel temperature-resistant anionic/nonionic surfactantYongwei Duan, Yanpeng Li, Boru Chen, et al.
Endocrine, Metabolic & Immune Disorders Drug Targets|October 19, 2023
Global Trends of Treatment for NAFLD from 2012 to 2021: A Bibliometric and Mapping AnalysisYuling Song, Boru Chen, Lu Jiang, et al.
Foods (Basel, Switzerland)|December 30, 2025
Pulsed Electric Field Inactivation of <i>Acetobacter aceti</i>: Mechanisms and Efficacy ElucidationYongxin Teng, Boru Chen, Runyu Yao, et al.
Food Chemistry|October 22, 2016
Physicochemical properties and micro-structural characteristics in starch from kudzu root as affected by cross-linkingBoru Chen, Leping Dang, Xiao Zhang, et al.
Food & Function|July 14, 2017
Enhancement of the solubility and antioxidant capacity of α-linolenic acid using an oil in water microemulsionBoru Chen, Mengna Hou, Bo Zhang, et al.
Food Chemistry|September 7, 2025
Advances in food flavor analysis and sensory evaluation techniques and applications: Traditional vs emergingBoru Chen, Xiangyang Lin, Zhuotao Liang, et al.
Food Chemistry: X|October 2, 2023
Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysisZhen Wang, Wenjun Hao, Jinwang Wei, et al.
Food Chemistry|December 4, 2014
Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivarsXiaohong Kou, Qiong Chen, Xianhua Li, et al.
Pageof 3