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

Dandan Pu

Showing results (21-30 of 45) with videos related to

Pageof 5
Sort By:
Food Chemistry|July 2, 2019
Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white breadDandan Pu, Huiying Zhang, Yuyu Zhang, et al.
Foods (Basel, Switzerland)|April 12, 2022
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly AshYan Huang, Dandan Pu, Zhilin Hao, et al.
Foods (Basel, Switzerland)|February 11, 2023
Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric ApproachLili Zhang, Li Liang, Kaina Qiao, et al.
Foods (Basel, Switzerland)|April 8, 2020
Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation ExperimentsDandan Pu, Yuyu Zhang, Huiying Zhang, et al.
Food Research International (Ottawa, Ont.)|February 19, 2025
Computational approaches for decoding structure-saltiness enhancement and aroma perception mechanisms of odorants: From machine learning to molecular simulationHuizhuo Ji, Dandan Pu, Lijun Su, et al.
Foods (Basel, Switzerland)|October 14, 2023
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental AnalysisDandan Pu, Yige Shi, Ruixin Meng, et al.
Food Chemistry: X|June 29, 2026
Decoding and reconstructing yeast protein flavor based on an integrated sensory-omics approachJiahui Chen, Boya Cao, Zikang Xu, et al.
Archives of Virology|August 19, 2021
circRNA expression patterns and circRNA-miRNA-mRNA networks during CV-A16 infection of SH-SY5Y cellsYajie Hu, Ruian Yang, Wei Zhao, et al.
Food Chemistry|September 6, 2024
Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processingDandan Pu, Boya Cao, Zikang Xu, et al.
Food Chemistry|December 4, 2024
Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography-mass spectrometry and sensory evaluationRuixin Meng, Dandan Pu, Zikang Xu, et al.
Pageof 5

Showing results (21-30 of 45) with videos related to

Sort By:
Pageof 5
Food Chemistry|July 2, 2019
Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white breadDandan Pu, Huiying Zhang, Yuyu Zhang, et al.
Foods (Basel, Switzerland)|April 12, 2022
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly AshYan Huang, Dandan Pu, Zhilin Hao, et al.
Foods (Basel, Switzerland)|February 11, 2023
Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric ApproachLili Zhang, Li Liang, Kaina Qiao, et al.
Foods (Basel, Switzerland)|April 8, 2020
Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation ExperimentsDandan Pu, Yuyu Zhang, Huiying Zhang, et al.
Food Research International (Ottawa, Ont.)|February 19, 2025
Computational approaches for decoding structure-saltiness enhancement and aroma perception mechanisms of odorants: From machine learning to molecular simulationHuizhuo Ji, Dandan Pu, Lijun Su, et al.
Foods (Basel, Switzerland)|October 14, 2023
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental AnalysisDandan Pu, Yige Shi, Ruixin Meng, et al.
Food Chemistry: X|June 29, 2026
Decoding and reconstructing yeast protein flavor based on an integrated sensory-omics approachJiahui Chen, Boya Cao, Zikang Xu, et al.
Archives of Virology|August 19, 2021
circRNA expression patterns and circRNA-miRNA-mRNA networks during CV-A16 infection of SH-SY5Y cellsYajie Hu, Ruian Yang, Wei Zhao, et al.
Food Chemistry|September 6, 2024
Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processingDandan Pu, Boya Cao, Zikang Xu, et al.
Food Chemistry|December 4, 2024
Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography-mass spectrometry and sensory evaluationRuixin Meng, Dandan Pu, Zikang Xu, et al.
Pageof 5