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

Daoying Wang

Showing results (41-50 of 137) with videos related to

Pageof 14
Sort By:
Food Chemistry|October 14, 2022
Fabrication of nitrogen-doped graphene quantum dots based fluorescent probe and its application for simultaneous, sensitive and selective detection of umami amino acidsTingting Han, Yang Huang, Tianyi Gao, et al.
International Journal of Biological Macromolecules|August 25, 2020
Preparation and antibacterial properties of ε-polylysine-containing gelatin/chitosan nanofiber filmsFang Liu, Yini Liu, Zhilan Sun, et al.
Analytica Chimica Acta|December 3, 2014
A label-free and high sensitive aptamer biosensor based on hyperbranched polyester microspheres for thrombin detectionChong Sun, Qiaorong Han, Daoying Wang, et al.
Food Chemistry|April 10, 2025
Preparation of aldehyde-recognition nanofiber label for monitoring oxidative deterioration in processed meat productsMengjie Li, Chong Sun, Shenjun Chen, et al.
Journal of Food Protection|May 7, 2013
Production of tyramine by Enterococcus faecalis strains in water-boiled salted duckFang Liu, Lihui Du, Weiyan Xu, et al.
Foods (Basel, Switzerland)|July 2, 2021
Fabrication and Characterization of Gelatin/Zein Nanofiber Films Loading Perillaldehyde for the Preservation of Chilled ChickenDebao Wang, Yini Liu, Jinyue Sun, et al.
Food Chemistry|March 18, 2023
Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changesJingxiu Lv, Jingjing Ma, Yu Liu, et al.
Foods (Basel, Switzerland)|March 13, 2025
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar ProteinMiaomiao Shi, Muhan Zhang, Huan Bian, et al.
Foods (Basel, Switzerland)|August 10, 2024
Preparation, Characterization and Stability of Calcium-Binding Peptides Derived from Chicken BloodJing Yang, Jing Shi, Ying Zhou, et al.
International Journal of Biological Macromolecules|May 20, 2024
A study on the catalytic domain of pork phospholipase A<sub>2</sub>: Enzymatic properties and hydrolysis characteristics of phosphatidylcholine and its hydroperoxideYu Liu, Jingjing Ma, Jiamei Xu, et al.
Pageof 14

Showing results (41-50 of 137) with videos related to

Sort By:
Pageof 14
Food Chemistry|October 14, 2022
Fabrication of nitrogen-doped graphene quantum dots based fluorescent probe and its application for simultaneous, sensitive and selective detection of umami amino acidsTingting Han, Yang Huang, Tianyi Gao, et al.
International Journal of Biological Macromolecules|August 25, 2020
Preparation and antibacterial properties of ε-polylysine-containing gelatin/chitosan nanofiber filmsFang Liu, Yini Liu, Zhilan Sun, et al.
Analytica Chimica Acta|December 3, 2014
A label-free and high sensitive aptamer biosensor based on hyperbranched polyester microspheres for thrombin detectionChong Sun, Qiaorong Han, Daoying Wang, et al.
Food Chemistry|April 10, 2025
Preparation of aldehyde-recognition nanofiber label for monitoring oxidative deterioration in processed meat productsMengjie Li, Chong Sun, Shenjun Chen, et al.
Journal of Food Protection|May 7, 2013
Production of tyramine by Enterococcus faecalis strains in water-boiled salted duckFang Liu, Lihui Du, Weiyan Xu, et al.
Foods (Basel, Switzerland)|July 2, 2021
Fabrication and Characterization of Gelatin/Zein Nanofiber Films Loading Perillaldehyde for the Preservation of Chilled ChickenDebao Wang, Yini Liu, Jinyue Sun, et al.
Food Chemistry|March 18, 2023
Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changesJingxiu Lv, Jingjing Ma, Yu Liu, et al.
Foods (Basel, Switzerland)|March 13, 2025
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar ProteinMiaomiao Shi, Muhan Zhang, Huan Bian, et al.
Foods (Basel, Switzerland)|August 10, 2024
Preparation, Characterization and Stability of Calcium-Binding Peptides Derived from Chicken BloodJing Yang, Jing Shi, Ying Zhou, et al.
International Journal of Biological Macromolecules|May 20, 2024
A study on the catalytic domain of pork phospholipase A<sub>2</sub>: Enzymatic properties and hydrolysis characteristics of phosphatidylcholine and its hydroperoxideYu Liu, Jingjing Ma, Jiamei Xu, et al.
Pageof 14