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

Daodong Pan

Showing results (151-160 of 356) with videos related to

Pageof 36
Sort By:
Food Chemistry|June 9, 2019
Proteomic responses to oxidative damage in meat from ducks exposed to heat stressJun He, Chenlan Xia, Yuxin He, et al.
Journal of Food Science|October 12, 2019
The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four MonthsYao Bi, Ying Wang, Guanghong Zhou, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Effects of heat shock treatment on the survival rate of Lactobacillus acidophilus after freeze-dryingNi Zhen, Xiaoqun Zeng, Huijun Wang, et al.
Food Research International (Ottawa, Ont.)|May 5, 2026
Synergistic umami-enhancing mechanism of novel umami peptides from Mactra Veneriformis and Ruditapes Philippinarum clams with four basic umami substances by multi-ligand molecular docking, molecular dynamics simulations and stably transfected umami receptor cellsYanli Wang, Kuo Dang, Ting Zhang, et al.
Journal of the Science of Food and Agriculture|November 16, 2018
A novel colorimetric immunosensor based on platinum colloid nanoparticles immobilized on PowerVision as signal probes and Fe<sub>3</sub> O<sub>4</sub> @β-cyclodextrin as capture probes for ractopamine detection in porkYangying Sun, Tian Fu, Shuxian Chen, et al.
International Journal of Biological Macromolecules|August 24, 2024
Multiple roles of food-derived bioactive peptides in the management of T2DM and commercial solutions: A reviewShuo Fan, Qirui Liu, Qiwei Du, et al.
Food Chemistry: X|August 7, 2024
The quality and flavor profile of fermented milk produced by <i>Streptococcus thermophilus</i> ABT-T is influenced by the <i>pfs</i> gene in the quorum sensing systemZihang Shi, Xiankang Fan, Tao Zhang, et al.
Food Chemistry|March 2, 2025
Research on the preparation of soy protein isolate and whey protein isolate composite nanoparticles and their characteristics in high internal phase Pickering emulsionsYaxin Yin, Jue Xu, Zihang Shi, et al.
Foods (Basel, Switzerland)|March 13, 2025
Overview of Glycometabolism of Lactic Acid Bacteria During Freeze-Drying: Changes, Influencing Factors, and Application StrategiesTchouli Noufeu, Yueqin Li, Ndeye Fatou Toure, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
Influence of atmospheric pressure plasma jet on the structural, functional and digestive properties of chickpea protein isolateJian Wang, Xinyi Zhou, Shilong Ju, et al.
Pageof 36

Showing results (151-160 of 356) with videos related to

Sort By:
Pageof 36
Food Chemistry|June 9, 2019
Proteomic responses to oxidative damage in meat from ducks exposed to heat stressJun He, Chenlan Xia, Yuxin He, et al.
Journal of Food Science|October 12, 2019
The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four MonthsYao Bi, Ying Wang, Guanghong Zhou, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Effects of heat shock treatment on the survival rate of Lactobacillus acidophilus after freeze-dryingNi Zhen, Xiaoqun Zeng, Huijun Wang, et al.
Food Research International (Ottawa, Ont.)|May 5, 2026
Synergistic umami-enhancing mechanism of novel umami peptides from Mactra Veneriformis and Ruditapes Philippinarum clams with four basic umami substances by multi-ligand molecular docking, molecular dynamics simulations and stably transfected umami receptor cellsYanli Wang, Kuo Dang, Ting Zhang, et al.
Journal of the Science of Food and Agriculture|November 16, 2018
A novel colorimetric immunosensor based on platinum colloid nanoparticles immobilized on PowerVision as signal probes and Fe<sub>3</sub> O<sub>4</sub> @β-cyclodextrin as capture probes for ractopamine detection in porkYangying Sun, Tian Fu, Shuxian Chen, et al.
International Journal of Biological Macromolecules|August 24, 2024
Multiple roles of food-derived bioactive peptides in the management of T2DM and commercial solutions: A reviewShuo Fan, Qirui Liu, Qiwei Du, et al.
Food Chemistry: X|August 7, 2024
The quality and flavor profile of fermented milk produced by <i>Streptococcus thermophilus</i> ABT-T is influenced by the <i>pfs</i> gene in the quorum sensing systemZihang Shi, Xiankang Fan, Tao Zhang, et al.
Food Chemistry|March 2, 2025
Research on the preparation of soy protein isolate and whey protein isolate composite nanoparticles and their characteristics in high internal phase Pickering emulsionsYaxin Yin, Jue Xu, Zihang Shi, et al.
Foods (Basel, Switzerland)|March 13, 2025
Overview of Glycometabolism of Lactic Acid Bacteria During Freeze-Drying: Changes, Influencing Factors, and Application StrategiesTchouli Noufeu, Yueqin Li, Ndeye Fatou Toure, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
Influence of atmospheric pressure plasma jet on the structural, functional and digestive properties of chickpea protein isolateJian Wang, Xinyi Zhou, Shilong Ju, et al.
Pageof 36