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Guojian Deng

Showing results (1-10 of 12) with videos related to

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Food Chemistry: X|July 15, 2024
Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scentingYujie Wang, Guojian Deng, Lunfang Huang, et al.
Food Chemistry|May 29, 2024
The shaking and standing processing improve the aroma quality of summer black teaYujie Wang, Lunfang Huang, Guojian Deng, et al.
Foods (Basel, Switzerland)|January 21, 2023
Visual Monitoring of Fatty Acid Degradation during Green Tea Storage by Hyperspectral ImagingYiyi Zhang, Lunfang Huang, Guojian Deng, et al.
Journal of Sports Sciences|June 13, 2025
The relationship between authentic leadership and athlete burnout: A longitudinal studyYuanTai Fu, CaiXia Li, Yang Peng, et al.
Interdisciplinary Sciences, Computational Life Sciences|February 28, 2025
MultiKD-DTA: Enhancing Drug-Target Affinity Prediction Through Multiscale Feature ExtractionRiqian Hu, Ruiquan Ge, Guojian Deng, et al.
Food Chemistry|July 24, 2024
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste qualityGuojian Deng, Lunfang Huang, Wenya Wang, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMSNanfeng Liu, Shanshan Shen, Lunfang Huang, et al.
Food Chemistry|June 26, 2023
Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green teaZhengyu Ren, Zhiwei Hou, Guojian Deng, et al.
Frontiers in Pharmacology|March 20, 2025
Efficient substructure feature encoding based on graph neural network blocks for drug-target interaction predictionGuojian Deng, Changsheng Shi, Ruiquan Ge, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
The processing of shaking and standing improves the taste quality of summer black teaLunfang Huang, Guojian Deng, Yulin Fan, et al.
Pageof 2

Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
Food Chemistry: X|July 15, 2024
Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scentingYujie Wang, Guojian Deng, Lunfang Huang, et al.
Food Chemistry|May 29, 2024
The shaking and standing processing improve the aroma quality of summer black teaYujie Wang, Lunfang Huang, Guojian Deng, et al.
Foods (Basel, Switzerland)|January 21, 2023
Visual Monitoring of Fatty Acid Degradation during Green Tea Storage by Hyperspectral ImagingYiyi Zhang, Lunfang Huang, Guojian Deng, et al.
Journal of Sports Sciences|June 13, 2025
The relationship between authentic leadership and athlete burnout: A longitudinal studyYuanTai Fu, CaiXia Li, Yang Peng, et al.
Interdisciplinary Sciences, Computational Life Sciences|February 28, 2025
MultiKD-DTA: Enhancing Drug-Target Affinity Prediction Through Multiscale Feature ExtractionRiqian Hu, Ruiquan Ge, Guojian Deng, et al.
Food Chemistry|July 24, 2024
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste qualityGuojian Deng, Lunfang Huang, Wenya Wang, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMSNanfeng Liu, Shanshan Shen, Lunfang Huang, et al.
Food Chemistry|June 26, 2023
Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green teaZhengyu Ren, Zhiwei Hou, Guojian Deng, et al.
Frontiers in Pharmacology|March 20, 2025
Efficient substructure feature encoding based on graph neural network blocks for drug-target interaction predictionGuojian Deng, Changsheng Shi, Ruiquan Ge, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
The processing of shaking and standing improves the taste quality of summer black teaLunfang Huang, Guojian Deng, Yulin Fan, et al.
Pageof 2