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

Dingsong Lin

Showing results (1-10 of 4) with videos related to

Pageof 1
Sort By:
Food Chemistry|October 15, 2025
Enzymatic conversion of djenkolic acid in djenkol bean to aromatic cyclic organosulfides with antimicrobial activityMolan Zhang, Zifei Liu, Dingsong Lin, et al.
Foods (Basel, Switzerland)|April 15, 2025
Viral Transmission in Sea Food Systems: Strategies for Control and Emerging ChallengesDingsong Lin, Wendi Chen, Zejia Lin, et al.
International Journal of Food Microbiology|February 2, 2025
Synergistic inactivation effect of ultrasound and nano-emulsified basil essential oil on the metabolic responses of Salmonella on sproutsZifei Liu, Peiwen Sun, Xichen He, et al.
Journal of Food Science|August 23, 2025
pH-Dependent Effect of Lecithin on Lupin-Protein-Based Egg Custard MimicsUma Jingxin Tay, Jun Wei Ng, Shiyi Zhang, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Food Chemistry|October 15, 2025
Enzymatic conversion of djenkolic acid in djenkol bean to aromatic cyclic organosulfides with antimicrobial activityMolan Zhang, Zifei Liu, Dingsong Lin, et al.
Foods (Basel, Switzerland)|April 15, 2025
Viral Transmission in Sea Food Systems: Strategies for Control and Emerging ChallengesDingsong Lin, Wendi Chen, Zejia Lin, et al.
International Journal of Food Microbiology|February 2, 2025
Synergistic inactivation effect of ultrasound and nano-emulsified basil essential oil on the metabolic responses of Salmonella on sproutsZifei Liu, Peiwen Sun, Xichen He, et al.
Journal of Food Science|August 23, 2025
pH-Dependent Effect of Lecithin on Lupin-Protein-Based Egg Custard MimicsUma Jingxin Tay, Jun Wei Ng, Shiyi Zhang, et al.
Pageof 1