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Angewandte Chemie (International Ed. in English)
|
July 5, 2016
Asymmetric Transfer Hydrogenation of Imines using Alcohol: Efficiency and Selectivity are Influenced by the Hydrogen Donor
Hui-Jie Pan, Yao Zhang, Chunhui Shan, et al.
Foods (Basel, Switzerland)
|
December 17, 2024
Characterization of Physicochemical Properties, Bioactivities, and Sensory Attributes of Sea Buckthorn-Fava Bean Composite Instant Powder: Spray-Drying Versus Freeze-Drying Coupled with Carriers
Shi Li, Xizhe Fu, Jing Wen, et al.
Food Science & Nutrition
|
September 30, 2020
Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine
Wenchao Cai, Fengxian Tang, Chunhui Shan, et al.
International Journal of Systematic and Evolutionary Microbiology
|
April 27, 2023
Comparative genomic analysis of the genus <i>Weissella</i> and taxonomic study of <i>Weissella fangxianensis</i> sp. nov., isolated from Chinese rice wine starter
Fanshu Xiang, Yun Dong, Wenchao Cai, et al.
Organic Letters
|
May 11, 2019
Mechanism of Brønsted-Base-Mediated Borylation of Propynols: A DFT Study
Haohua Chen, Tao Zhang, Chunhui Shan, et al.
Plants (Basel, Switzerland)
|
April 26, 2025
Physiological and Transcriptomic Analysis of Two Types of Hami Melons in Low-Temperature Storage
Wanqin Liao, Linlu Xiao, Xiangshuai Hao, et al.
Food Chemistry: X
|
April 10, 2025
Polysaccharides from sea buckthorn - Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis
Jing Wen, Ruijie Huang, Shi Li, et al.
Heliyon
|
June 3, 2024
Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area
Dongying Ge, Wenchao Cai, Zhuang Guo, et al.
FEMS Microbiology Letters
|
August 1, 2025
Analysis of the fungal community structure and sensory quality of high-temperature Daqu via high-throughput sequencing and the PAM algorithm
Yurong Wang, Dongying Ge, Wenchao Cai, et al.
Comprehensive Reviews in Food Science and Food Safety
|
March 26, 2025
Recent advances in Lactobacillus plantarum fermentation in modifying fruit-based products: Flavor property, bioactivity, and practical production applications
Zhibin Xing, Xizhe Fu, Hao Huang, et al.
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Search research articles
Search
Showing results (21-30 of 80) with videos related to
Sort By:
Page
of 8
Angewandte Chemie (International Ed. in English)
|
July 5, 2016
Asymmetric Transfer Hydrogenation of Imines using Alcohol: Efficiency and Selectivity are Influenced by the Hydrogen Donor
Hui-Jie Pan, Yao Zhang, Chunhui Shan, et al.
Foods (Basel, Switzerland)
|
December 17, 2024
Characterization of Physicochemical Properties, Bioactivities, and Sensory Attributes of Sea Buckthorn-Fava Bean Composite Instant Powder: Spray-Drying Versus Freeze-Drying Coupled with Carriers
Shi Li, Xizhe Fu, Jing Wen, et al.
Food Science & Nutrition
|
September 30, 2020
Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine
Wenchao Cai, Fengxian Tang, Chunhui Shan, et al.
International Journal of Systematic and Evolutionary Microbiology
|
April 27, 2023
Comparative genomic analysis of the genus <i>Weissella</i> and taxonomic study of <i>Weissella fangxianensis</i> sp. nov., isolated from Chinese rice wine starter
Fanshu Xiang, Yun Dong, Wenchao Cai, et al.
Organic Letters
|
May 11, 2019
Mechanism of Brønsted-Base-Mediated Borylation of Propynols: A DFT Study
Haohua Chen, Tao Zhang, Chunhui Shan, et al.
Plants (Basel, Switzerland)
|
April 26, 2025
Physiological and Transcriptomic Analysis of Two Types of Hami Melons in Low-Temperature Storage
Wanqin Liao, Linlu Xiao, Xiangshuai Hao, et al.
Food Chemistry: X
|
April 10, 2025
Polysaccharides from sea buckthorn - Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis
Jing Wen, Ruijie Huang, Shi Li, et al.
Heliyon
|
June 3, 2024
Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area
Dongying Ge, Wenchao Cai, Zhuang Guo, et al.
FEMS Microbiology Letters
|
August 1, 2025
Analysis of the fungal community structure and sensory quality of high-temperature Daqu via high-throughput sequencing and the PAM algorithm
Yurong Wang, Dongying Ge, Wenchao Cai, et al.
Comprehensive Reviews in Food Science and Food Safety
|
March 26, 2025
Recent advances in Lactobacillus plantarum fermentation in modifying fruit-based products: Flavor property, bioactivity, and practical production applications
Zhibin Xing, Xizhe Fu, Hao Huang, et al.
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of 8