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Hehe Li

Showing results (51-60 of 137) with videos related to

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Applied and Environmental Microbiology|October 10, 2020
Transformation of Microbial Negative Correlations into Positive Correlations by Saccharomyces cerevisiae Inoculation during Pomegranate Wine FermentationXueshan Wang, Xidong Ren, Qingqing Shao, et al.
Antioxidants & Redox Signaling|September 2, 2023
A Novel lncRNA FUAT1/TNS4 Axis Confers Chemoresistance by Suppressing Reactive Oxygen Species-Mediated Apoptosis in Gastric CancerMingliang Liu, Hehe Li, Xiaoling Li, et al.
RSC Advances|May 11, 2022
Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)Yu Rao, Yang Qian, Yufei Tao, et al.
Optics Letters|March 16, 2019
Optical vortex shaping via a phase jump factorHaixiang Ma, Xinzhong Li, Hao Zhang, et al.
Food Chemistry: X|July 8, 2024
From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage IndustryJunyi Wang, Jing Wang, Lina Qiao, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Influences of thioalcohols on the release of aromas in sesame-flavor baijiuShiqi Yang, Silei Lv, Ling Xu, et al.
Food Chemistry|February 13, 2019
Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory scienceHehe Li, Dan Qin, Ziyang Wu, et al.
Foods (Basel, Switzerland)|November 11, 2022
What Are the Main Factors That Affect the Flavor of Sauce-Aroma BaijiuJiao Niu, Shiqi Yang, Yi Shen, et al.
Food Chemistry|August 28, 2024
Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perceptionGuangnan Wang, Xiaolei Wang, Huan Cheng, et al.
International Journal of Biological Macromolecules|July 31, 2024
Preparation and characterization of Baijiu Jiuzao cellulose nanofibers-kafirin composite bio-film with excellent physical propertiesKai Zang, Yue Sun, Yunsong Jiang, et al.
Pageof 14

Showing results (51-60 of 137) with videos related to

Sort By:
Pageof 14
Applied and Environmental Microbiology|October 10, 2020
Transformation of Microbial Negative Correlations into Positive Correlations by Saccharomyces cerevisiae Inoculation during Pomegranate Wine FermentationXueshan Wang, Xidong Ren, Qingqing Shao, et al.
Antioxidants & Redox Signaling|September 2, 2023
A Novel lncRNA FUAT1/TNS4 Axis Confers Chemoresistance by Suppressing Reactive Oxygen Species-Mediated Apoptosis in Gastric CancerMingliang Liu, Hehe Li, Xiaoling Li, et al.
RSC Advances|May 11, 2022
Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)Yu Rao, Yang Qian, Yufei Tao, et al.
Optics Letters|March 16, 2019
Optical vortex shaping via a phase jump factorHaixiang Ma, Xinzhong Li, Hao Zhang, et al.
Food Chemistry: X|July 8, 2024
From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage IndustryJunyi Wang, Jing Wang, Lina Qiao, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Influences of thioalcohols on the release of aromas in sesame-flavor baijiuShiqi Yang, Silei Lv, Ling Xu, et al.
Food Chemistry|February 13, 2019
Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory scienceHehe Li, Dan Qin, Ziyang Wu, et al.
Foods (Basel, Switzerland)|November 11, 2022
What Are the Main Factors That Affect the Flavor of Sauce-Aroma BaijiuJiao Niu, Shiqi Yang, Yi Shen, et al.
Food Chemistry|August 28, 2024
Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perceptionGuangnan Wang, Xiaolei Wang, Huan Cheng, et al.
International Journal of Biological Macromolecules|July 31, 2024
Preparation and characterization of Baijiu Jiuzao cellulose nanofibers-kafirin composite bio-film with excellent physical propertiesKai Zang, Yue Sun, Yunsong Jiang, et al.
Pageof 14