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Hehe Li

Showing results (121-130 of 137) with videos related to

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Food Chemistry: X|June 22, 2026
Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compoundsXuanjing Ren, Qingya Wen, Lulu Cui, et al.
Food Research International (Ottawa, Ont.)|September 27, 2019
Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base BaijiuWei Dong, Ruonan Guo, Miao Liu, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluationDongrui Zhao, Dongmei Shi, Jinyuan Sun, et al.
Journal of Agricultural and Food Chemistry|November 6, 2018
Characterization of 3-Methylindole as a Source of a "Mud"-like Off-Odor in Strong-Aroma Types of Base BaijiuWei Dong, Ke Shi, Miao Liu, et al.
Food Chemistry|June 22, 2026
Selective reduction of hazardous volatiles from baijiu using spent grain-derived activated carbon: Flavor preservation and DFT-elucidated adsorption mechanismsZiyang Wu, Yunran Shen, Yahan Yan, et al.
Foods (Basel, Switzerland)|April 12, 2022
Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory EvaluationHao Chen, Yashuai Wu, Junshan Wang, et al.
Food Chemistry|November 24, 2024
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory scienceFei He, Peng Xiao, Shiqi Yang, et al.
Food Chemistry|May 15, 2024
Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beveragesZiyang Wu, Silei Lv, Peng Xiao, et al.
Phytochemistry|February 2, 2026
Xylaricins A-I: Dearomatic xanthone derivatives from endolichenic fungus Xylaria sp. LCSS1aWenge Zhang, Lihua Zhu, Kunkun Zhang, et al.
Frontiers in Nutrition|September 29, 2022
Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniquesLing Ao, Kai Guo, Xinran Dai, et al.
Pageof 14

Showing results (121-130 of 137) with videos related to

Sort By:
Pageof 14
Food Chemistry: X|June 22, 2026
Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compoundsXuanjing Ren, Qingya Wen, Lulu Cui, et al.
Food Research International (Ottawa, Ont.)|September 27, 2019
Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base BaijiuWei Dong, Ruonan Guo, Miao Liu, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluationDongrui Zhao, Dongmei Shi, Jinyuan Sun, et al.
Journal of Agricultural and Food Chemistry|November 6, 2018
Characterization of 3-Methylindole as a Source of a "Mud"-like Off-Odor in Strong-Aroma Types of Base BaijiuWei Dong, Ke Shi, Miao Liu, et al.
Food Chemistry|June 22, 2026
Selective reduction of hazardous volatiles from baijiu using spent grain-derived activated carbon: Flavor preservation and DFT-elucidated adsorption mechanismsZiyang Wu, Yunran Shen, Yahan Yan, et al.
Foods (Basel, Switzerland)|April 12, 2022
Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory EvaluationHao Chen, Yashuai Wu, Junshan Wang, et al.
Food Chemistry|November 24, 2024
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory scienceFei He, Peng Xiao, Shiqi Yang, et al.
Food Chemistry|May 15, 2024
Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beveragesZiyang Wu, Silei Lv, Peng Xiao, et al.
Phytochemistry|February 2, 2026
Xylaricins A-I: Dearomatic xanthone derivatives from endolichenic fungus Xylaria sp. LCSS1aWenge Zhang, Lihua Zhu, Kunkun Zhang, et al.
Frontiers in Nutrition|September 29, 2022
Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniquesLing Ao, Kai Guo, Xinran Dai, et al.
Pageof 14