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Haibo Yuan

Showing results (31-40 of 142) with videos related to

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European Journal of Medical Research|March 15, 2025
Prognostic nomogram based on coagulation for individualized prediction after radical resection of hepatocellular carcinomaMing Lu, Haibo Yuan, Mengjie Wu, et al.
Bioresources and Bioprocessing|April 22, 2024
Research progress of multi-enzyme complexes based on the design of scaffold proteinXiangyi Wang, Yi Jiang, Hongling Liu, et al.
Optics Express|June 25, 2009
Improved mastering material for multilevel blue laser discYi Ni, Wanling Xiang, Haibo Yuan, et al.
Applied Microbiology and Biotechnology|January 29, 2020
Progress in research and application development of surface display technology using Bacillus subtilis sporesPing Lin, Haibo Yuan, Jieke Du, et al.
Food Research International (Ottawa, Ont.)|February 3, 2024
Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processingHongkai Zhu, Li Niu, Li Zhu, et al.
Heliyon|July 10, 2023
Comprehensive investigation on flavonoids metabolites of Longjing tea in different cultivars, geographical origins, and storage timeXiao-Lan Yu, Jia Li, Yanqing Yang, et al.
Journal of Diabetes Research|January 24, 2019
Impaired Glucose Metabolisms of Patients with Obstructive Sleep Apnea and Type 2 DiabetesYe Zhang, Yanpeng Xing, Haibo Yuan, et al.
Foods (Basel, Switzerland)|July 9, 2022
Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black TeaJiayi Zhu, Jinjin Wang, Haibo Yuan, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black teaLi Li, Jiezhong Zan, Wenxue Chen, et al.
Food Chemistry|July 2, 2023
Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processingJialing Xie, Lilei Wang, Yuliang Deng, et al.
Pageof 15

Showing results (31-40 of 142) with videos related to

Sort By:
Pageof 15
European Journal of Medical Research|March 15, 2025
Prognostic nomogram based on coagulation for individualized prediction after radical resection of hepatocellular carcinomaMing Lu, Haibo Yuan, Mengjie Wu, et al.
Bioresources and Bioprocessing|April 22, 2024
Research progress of multi-enzyme complexes based on the design of scaffold proteinXiangyi Wang, Yi Jiang, Hongling Liu, et al.
Optics Express|June 25, 2009
Improved mastering material for multilevel blue laser discYi Ni, Wanling Xiang, Haibo Yuan, et al.
Applied Microbiology and Biotechnology|January 29, 2020
Progress in research and application development of surface display technology using Bacillus subtilis sporesPing Lin, Haibo Yuan, Jieke Du, et al.
Food Research International (Ottawa, Ont.)|February 3, 2024
Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processingHongkai Zhu, Li Niu, Li Zhu, et al.
Heliyon|July 10, 2023
Comprehensive investigation on flavonoids metabolites of Longjing tea in different cultivars, geographical origins, and storage timeXiao-Lan Yu, Jia Li, Yanqing Yang, et al.
Journal of Diabetes Research|January 24, 2019
Impaired Glucose Metabolisms of Patients with Obstructive Sleep Apnea and Type 2 DiabetesYe Zhang, Yanpeng Xing, Haibo Yuan, et al.
Foods (Basel, Switzerland)|July 9, 2022
Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black TeaJiayi Zhu, Jinjin Wang, Haibo Yuan, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black teaLi Li, Jiezhong Zan, Wenxue Chen, et al.
Food Chemistry|July 2, 2023
Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processingJialing Xie, Lilei Wang, Yuliang Deng, et al.
Pageof 15