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Fenglin Gu

Showing results (1-10 of 32) with videos related to

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Molecules (Basel, Switzerland)|August 12, 2018
Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (<i>Piper nigrum</i> L.) Products Based on LC-MS/MS AnalysisFenglin Gu, Guiping Wu, Yiming Fang, et al.
Food Chemistry|December 4, 2013
Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia AndrewsZhizhe Dong, Fenglin Gu, Fei Xu, et al.
Molecules (Basel, Switzerland)|February 10, 2018
Contribution of Polyphenol Oxidation, Chlorophyll and Vitamin C Degradation to the Blackening of Piper nigrum LFenglin Gu, Feifei Huang, Guiping Wu, et al.
Molecules (Basel, Switzerland)|October 17, 2015
Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and ChemometricsFenglin Gu, Yonggan Chen, Yiming Fang, et al.
Food Chemistry|February 16, 2013
Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berriesFenglin Gu, Lehe Tan, Huasong Wu, et al.
World Journal of Surgery|July 7, 2024
Preoperative metabolic syndrome and prognosis after pancreatectomy for pancreatic cancer: A retrospective studyFenglin Gu, Xiaoding Shen, Ziyao Wang, et al.
Frontiers in Microbiology|October 26, 2020
Distinct Roles for Bacterial and Fungal Communities During the Curing of VanillaFei Xu, Yonggan Chen, Yingying Cai, et al.
AMB Express|June 8, 2017
Comparative metabolomics in vanilla pod and vanilla bean revealing the biosynthesis of vanillin during the curing process of vanillaFenglin Gu, Yonggan Chen, Yinghua Hong, et al.
Molecules (Basel, Switzerland)|August 3, 2019
Metabolite Transformation and Enzyme Activities of Hainan Vanilla Beans During Curing to Improve Flavor FormationYingying Cai, Fenglin Gu, Yinghua Hong, et al.
Molecules (Basel, Switzerland)|July 27, 2012
Optimization of enzymatic process for vanillin extraction using response surface methodologyFenglin Gu, Fei Xu, Lehe Tan, et al.
Pageof 4

Showing results (1-10 of 32) with videos related to

Sort By:
Pageof 4
Molecules (Basel, Switzerland)|August 12, 2018
Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (<i>Piper nigrum</i> L.) Products Based on LC-MS/MS AnalysisFenglin Gu, Guiping Wu, Yiming Fang, et al.
Food Chemistry|December 4, 2013
Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia AndrewsZhizhe Dong, Fenglin Gu, Fei Xu, et al.
Molecules (Basel, Switzerland)|February 10, 2018
Contribution of Polyphenol Oxidation, Chlorophyll and Vitamin C Degradation to the Blackening of Piper nigrum LFenglin Gu, Feifei Huang, Guiping Wu, et al.
Molecules (Basel, Switzerland)|October 17, 2015
Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and ChemometricsFenglin Gu, Yonggan Chen, Yiming Fang, et al.
Food Chemistry|February 16, 2013
Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berriesFenglin Gu, Lehe Tan, Huasong Wu, et al.
World Journal of Surgery|July 7, 2024
Preoperative metabolic syndrome and prognosis after pancreatectomy for pancreatic cancer: A retrospective studyFenglin Gu, Xiaoding Shen, Ziyao Wang, et al.
Frontiers in Microbiology|October 26, 2020
Distinct Roles for Bacterial and Fungal Communities During the Curing of VanillaFei Xu, Yonggan Chen, Yingying Cai, et al.
AMB Express|June 8, 2017
Comparative metabolomics in vanilla pod and vanilla bean revealing the biosynthesis of vanillin during the curing process of vanillaFenglin Gu, Yonggan Chen, Yinghua Hong, et al.
Molecules (Basel, Switzerland)|August 3, 2019
Metabolite Transformation and Enzyme Activities of Hainan Vanilla Beans During Curing to Improve Flavor FormationYingying Cai, Fenglin Gu, Yinghua Hong, et al.
Molecules (Basel, Switzerland)|July 27, 2012
Optimization of enzymatic process for vanillin extraction using response surface methodologyFenglin Gu, Fei Xu, Lehe Tan, et al.
Pageof 4