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Hehe Li

Showing results (41-50 of 137) with videos related to

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Optics Express|September 13, 2019
Grafted optical vortex with controllable orbital angular momentum distributionHao Zhang, Xinzhong Li, Haixiang Ma, et al.
Journal of Food Science|July 3, 2019
Elucidation of The Anti-Inflammatory Effect of Vanillin In Lps-Activated THP-1 CellsDongrui Zhao, Yunsong Jiang, Jinyuan Sun, et al.
Food Chemistry|August 7, 2019
Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juiceXueli Pang, Yizhi Zhang, Jun Qiu, et al.
Food Chemistry|January 18, 2023
Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition CoefficientShiqi Yang, Guihu Zhang, Ling Xu, et al.
Molecules (Basel, Switzerland)|December 11, 2022
Whether the Research on Ethanol-Water Microstructure in Traditional Baijiu Should Be Strengthened?Dan Qin, Yi Shen, Shiqi Yang, et al.
International Journal of Biological Macromolecules|June 26, 2021
Fabrication and characterization of polylactic acid coaxial antibacterial nanofibers embedded with cinnamaldehyde/tea polyphenol with food packaging potentialYing Han, Jie Ding, Jiatao Zhang, et al.
Foods (Basel, Switzerland)|September 9, 2022
Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics ApproachXiaoqin Wang, Wentao Guo, Baoguo Sun, et al.
Foods (Basel, Switzerland)|July 14, 2023
Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu DaquGuihu Zhang, Peng Xiao, Youqiang Xu, et al.
RSC Advances|March 22, 2024
Inclusion complex of quercetin with sulfobutylether β-cyclodextrin: preparation, characterization, antioxidant and antibacterial activities and the inclusion mechanismKunkun Dai, Jiayi Wu, Xinyang Liu, et al.
Foods (Basel, Switzerland)|February 13, 2025
Baijiu-Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut LipidLu Chen, Jinyuan Sun, Yanyan Zhang, et al.
Pageof 14

Showing results (41-50 of 137) with videos related to

Sort By:
Pageof 14
Optics Express|September 13, 2019
Grafted optical vortex with controllable orbital angular momentum distributionHao Zhang, Xinzhong Li, Haixiang Ma, et al.
Journal of Food Science|July 3, 2019
Elucidation of The Anti-Inflammatory Effect of Vanillin In Lps-Activated THP-1 CellsDongrui Zhao, Yunsong Jiang, Jinyuan Sun, et al.
Food Chemistry|August 7, 2019
Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juiceXueli Pang, Yizhi Zhang, Jun Qiu, et al.
Food Chemistry|January 18, 2023
Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition CoefficientShiqi Yang, Guihu Zhang, Ling Xu, et al.
Molecules (Basel, Switzerland)|December 11, 2022
Whether the Research on Ethanol-Water Microstructure in Traditional Baijiu Should Be Strengthened?Dan Qin, Yi Shen, Shiqi Yang, et al.
International Journal of Biological Macromolecules|June 26, 2021
Fabrication and characterization of polylactic acid coaxial antibacterial nanofibers embedded with cinnamaldehyde/tea polyphenol with food packaging potentialYing Han, Jie Ding, Jiatao Zhang, et al.
Foods (Basel, Switzerland)|September 9, 2022
Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics ApproachXiaoqin Wang, Wentao Guo, Baoguo Sun, et al.
Foods (Basel, Switzerland)|July 14, 2023
Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu DaquGuihu Zhang, Peng Xiao, Youqiang Xu, et al.
RSC Advances|March 22, 2024
Inclusion complex of quercetin with sulfobutylether β-cyclodextrin: preparation, characterization, antioxidant and antibacterial activities and the inclusion mechanismKunkun Dai, Jiayi Wu, Xinyang Liu, et al.
Foods (Basel, Switzerland)|February 13, 2025
Baijiu-Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut LipidLu Chen, Jinyuan Sun, Yanyan Zhang, et al.
Pageof 14