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Chun Cui

Showing results (21-30 of 234) with videos related to

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Food Chemistry|July 23, 2013
Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat glutenChaoying Qiu, Weizheng Sun, Chun Cui, et al.
Food Chemistry|May 1, 2025
Enzymatic synthesis and sensory evaluation of N-cinnamoyl-L-phenylalanine as a novel flavor enhancer: Impact on taste perception and mechanistic insightsXu Zhao, Lei Cai, Pimiao Huang, et al.
Food Chemistry|January 23, 2026
Enzymatic synthesis of N-propionyl phenylalanine: enhancement of umami and salty taste and decoding of its taste mechanismJieshee Hong, Hongli Xiao, Chun Cui, et al.
Food Chemistry|November 10, 2024
Cleaner preparation of N-lauroyl theanine with taste-enhancing properties and deciphering its taste-presenting mechanismLei Cai, Xiyu Mou, Jieshee Hong, et al.
Food Research International (Ottawa, Ont.)|February 19, 2025
Green synthesis of N-succinyl-L-tyrosine: Decoding its taste-enhancing effects and mechanisms via sensory evaluation and molecular simulationPimiao Huang, Zhirong Wang, Xu Zhao, et al.
Food Chemistry|May 21, 2024
Investigation of the multiple taste enhancement properties of N-succinyl-amino acids and their relationship to chemical structure using dynamic sensory techniquesPimiao Huang, Ying Liu, Lei Cai, et al.
Journal of Agricultural and Food Chemistry|August 19, 2022
Reaction Mixtures Rich in [γ-Glu]<sub>(</sub>-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami EnhancersJing Wu, Yuanyuan Sun, Xiang Huan, et al.
Frontiers in Microbiology|June 28, 2023
Editorial: Innovative microbial technologies for future and sustainable food scienceYu Xia, Zhe Zeng, Ana López Contreras, et al.
Food Chemistry|November 1, 2019
Increasing antioxidant activities of the glutamine-cysteine mixture by the glutaminase from Bacillus amyloliquefaciensJunjie Lin, Dongxiao Sun-Waterhouse, Chun Cui, et al.
Food Chemistry: X|October 27, 2025
Preparation of N-succinyl-<i>L</i>-phenylalanine: exploring its taste-modulating effects and mechanisms on baijiu via multisensory evaluation and molecular simulationPimiao Huang, Liang Liu, Yangyou Li, et al.
Pageof 24

Showing results (21-30 of 234) with videos related to

Sort By:
Pageof 24
Food Chemistry|July 23, 2013
Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat glutenChaoying Qiu, Weizheng Sun, Chun Cui, et al.
Food Chemistry|May 1, 2025
Enzymatic synthesis and sensory evaluation of N-cinnamoyl-L-phenylalanine as a novel flavor enhancer: Impact on taste perception and mechanistic insightsXu Zhao, Lei Cai, Pimiao Huang, et al.
Food Chemistry|January 23, 2026
Enzymatic synthesis of N-propionyl phenylalanine: enhancement of umami and salty taste and decoding of its taste mechanismJieshee Hong, Hongli Xiao, Chun Cui, et al.
Food Chemistry|November 10, 2024
Cleaner preparation of N-lauroyl theanine with taste-enhancing properties and deciphering its taste-presenting mechanismLei Cai, Xiyu Mou, Jieshee Hong, et al.
Food Research International (Ottawa, Ont.)|February 19, 2025
Green synthesis of N-succinyl-L-tyrosine: Decoding its taste-enhancing effects and mechanisms via sensory evaluation and molecular simulationPimiao Huang, Zhirong Wang, Xu Zhao, et al.
Food Chemistry|May 21, 2024
Investigation of the multiple taste enhancement properties of N-succinyl-amino acids and their relationship to chemical structure using dynamic sensory techniquesPimiao Huang, Ying Liu, Lei Cai, et al.
Journal of Agricultural and Food Chemistry|August 19, 2022
Reaction Mixtures Rich in [γ-Glu]<sub>(</sub>-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami EnhancersJing Wu, Yuanyuan Sun, Xiang Huan, et al.
Frontiers in Microbiology|June 28, 2023
Editorial: Innovative microbial technologies for future and sustainable food scienceYu Xia, Zhe Zeng, Ana López Contreras, et al.
Food Chemistry|November 1, 2019
Increasing antioxidant activities of the glutamine-cysteine mixture by the glutaminase from Bacillus amyloliquefaciensJunjie Lin, Dongxiao Sun-Waterhouse, Chun Cui, et al.
Food Chemistry: X|October 27, 2025
Preparation of N-succinyl-<i>L</i>-phenylalanine: exploring its taste-modulating effects and mechanisms on baijiu via multisensory evaluation and molecular simulationPimiao Huang, Liang Liu, Yangyou Li, et al.
Pageof 24