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Hehe Li

Showing results (31-40 of 137) with videos related to

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Food Chemistry|October 16, 2025
Unraveling sensory differences among the four famous traditional Chinese vinegars at the molecular levelJunyi Wang, Yan Gao, Jing Wang, et al.
Journal of Agricultural and Food Chemistry|October 21, 2022
Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory AnalysisGuangnan Wang, Si Jing, Xinlei Wang, et al.
Food Chemistry|June 15, 2020
Immunomodulatory activity of a novel polysaccharide extracted from Huangshui on THP-1 cells through NO production and increased IL-6 and TNF-α expressionJiaying Huo, Jihong Wu, Mouming Zhao, et al.
Food Research International (Ottawa, Ont.)|January 9, 2026
Interfacial self-assembly behavior of ferritin and chitooligosaccharide in dual-compartmentalized emulsions: dynamic adsorption, interfacial structure, and stabilization mechanismJunlu Gao, Xiaoyi Tan, Haotian Zhang, et al.
Foods (Basel, Switzerland)|July 12, 2025
Optimization of Ultrasonic-Assisted Extraction of Crude Flavonoids from Moutai Distillers Grains and Evaluation of Their Antioxidant and Anti-Inflammatory ActivitiesJu Guo, Wei Liu, Hehe Li, et al.
Food Chemistry|July 26, 2021
Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategiesFei He, Jiawen Duan, Jiwen Zhao, et al.
Biomaterials Science|October 13, 2021
Preparation of WPU-based super-amphiphobic coatings functionalized by <i>in situ</i> modified SiO<sub></sub> particles and their anti-biofilm mechanismJiatao Zhang, Junyi Yang, Qiuying Li, et al.
Food Chemistry|October 13, 2018
Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MSWenjiang Dong, Rongsuo Hu, Yuzhou Long, et al.
Food Chemistry|June 27, 2021
Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory scienceZiyang Wu, Dan Qin, Jiawen Duan, et al.
Food Science & Nutrition|August 2, 2019
Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4-methylguaiacol, 4-ethylguaiacol, and vanillinYunsong Jiang, Dongrui Zhao, Jinyuan Sun, et al.
Pageof 14

Showing results (31-40 of 137) with videos related to

Sort By:
Pageof 14
Food Chemistry|October 16, 2025
Unraveling sensory differences among the four famous traditional Chinese vinegars at the molecular levelJunyi Wang, Yan Gao, Jing Wang, et al.
Journal of Agricultural and Food Chemistry|October 21, 2022
Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory AnalysisGuangnan Wang, Si Jing, Xinlei Wang, et al.
Food Chemistry|June 15, 2020
Immunomodulatory activity of a novel polysaccharide extracted from Huangshui on THP-1 cells through NO production and increased IL-6 and TNF-α expressionJiaying Huo, Jihong Wu, Mouming Zhao, et al.
Food Research International (Ottawa, Ont.)|January 9, 2026
Interfacial self-assembly behavior of ferritin and chitooligosaccharide in dual-compartmentalized emulsions: dynamic adsorption, interfacial structure, and stabilization mechanismJunlu Gao, Xiaoyi Tan, Haotian Zhang, et al.
Foods (Basel, Switzerland)|July 12, 2025
Optimization of Ultrasonic-Assisted Extraction of Crude Flavonoids from Moutai Distillers Grains and Evaluation of Their Antioxidant and Anti-Inflammatory ActivitiesJu Guo, Wei Liu, Hehe Li, et al.
Food Chemistry|July 26, 2021
Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategiesFei He, Jiawen Duan, Jiwen Zhao, et al.
Biomaterials Science|October 13, 2021
Preparation of WPU-based super-amphiphobic coatings functionalized by <i>in situ</i> modified SiO<sub></sub> particles and their anti-biofilm mechanismJiatao Zhang, Junyi Yang, Qiuying Li, et al.
Food Chemistry|October 13, 2018
Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MSWenjiang Dong, Rongsuo Hu, Yuzhou Long, et al.
Food Chemistry|June 27, 2021
Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory scienceZiyang Wu, Dan Qin, Jiawen Duan, et al.
Food Science & Nutrition|August 2, 2019
Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4-methylguaiacol, 4-ethylguaiacol, and vanillinYunsong Jiang, Dongrui Zhao, Jinyuan Sun, et al.
Pageof 14