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Hongfei Fu

Showing results (1-10 of 31) with videos related to

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Journal of Biochemical and Molecular Toxicology|March 25, 2026
Ononin Inhibits the Growth and Metastasis of Hepatocellular Carcinoma by Suppressing MMP-2 and MMP-9 via PI3K/AKT/mTOR SignalingShasha Peng, Jun Guo, Hongfei Fu
Food Research International (Ottawa, Ont.)|August 28, 2020
Evaluation of the bioaccessibility of carotenoid esters from Lycium barbarum L. in nano-emulsions: A kinetic approachYeming Luo, Yang Liu, Hui Guo, et al.
Springerplus|October 19, 2016
Parallel algorithm for convection-diffusion system based on least-squares procedureJiansong Zhang, Hui Guo, Hongfei Fu, et al.
Entropy (Basel, Switzerland)|May 24, 2024
Entropy-Aided Meshing-Order Modulation Analysis for Wind Turbine Planetary Gear Weak Fault Detection under Variable Rotational SpeedShaodan Zhi, Hengshan Wu, Haikuo Shen, et al.
Journal of Food Science|December 5, 2023
Process optimization of wheat flour crisp puffing by radio frequency and the accompanying property changes of starchYequn Wang, Yuehan Dong, Yanan Sun, et al.
Food Chemistry|October 31, 2020
Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphologyYishun Yao, Yanan Sun, Baozhong Cui, et al.
Journal of the Science of Food and Agriculture|June 7, 2017
Pilot-scale radiofrequency blanching of potato cuboids: heating uniformityZhenna Zhang, Chaofan Guo, Tong Gao, et al.
Journal of the Science of Food and Agriculture|December 23, 2015
Pilot-scale radio frequency pasteurisation of chili powder: heating uniformity and heating modelYukun Li, Yongdi Zhang, Yujie Lei, et al.
Food Chemistry|January 14, 2018
Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potatoZhenna Zhang, Juan Wang, Xueying Zhang, et al.
Food Research International (Ottawa, Ont.)|March 12, 2020
Exploring microbial dynamics associated with flavours production during highland barley wine fermentationLingxi Guo, Yeming Luo, Yuan Zhou, et al.
Pageof 4

Showing results (1-10 of 31) with videos related to

Sort By:
Pageof 4
Journal of Biochemical and Molecular Toxicology|March 25, 2026
Ononin Inhibits the Growth and Metastasis of Hepatocellular Carcinoma by Suppressing MMP-2 and MMP-9 via PI3K/AKT/mTOR SignalingShasha Peng, Jun Guo, Hongfei Fu
Food Research International (Ottawa, Ont.)|August 28, 2020
Evaluation of the bioaccessibility of carotenoid esters from Lycium barbarum L. in nano-emulsions: A kinetic approachYeming Luo, Yang Liu, Hui Guo, et al.
Springerplus|October 19, 2016
Parallel algorithm for convection-diffusion system based on least-squares procedureJiansong Zhang, Hui Guo, Hongfei Fu, et al.
Entropy (Basel, Switzerland)|May 24, 2024
Entropy-Aided Meshing-Order Modulation Analysis for Wind Turbine Planetary Gear Weak Fault Detection under Variable Rotational SpeedShaodan Zhi, Hengshan Wu, Haikuo Shen, et al.
Journal of Food Science|December 5, 2023
Process optimization of wheat flour crisp puffing by radio frequency and the accompanying property changes of starchYequn Wang, Yuehan Dong, Yanan Sun, et al.
Food Chemistry|October 31, 2020
Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphologyYishun Yao, Yanan Sun, Baozhong Cui, et al.
Journal of the Science of Food and Agriculture|June 7, 2017
Pilot-scale radiofrequency blanching of potato cuboids: heating uniformityZhenna Zhang, Chaofan Guo, Tong Gao, et al.
Journal of the Science of Food and Agriculture|December 23, 2015
Pilot-scale radio frequency pasteurisation of chili powder: heating uniformity and heating modelYukun Li, Yongdi Zhang, Yujie Lei, et al.
Food Chemistry|January 14, 2018
Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potatoZhenna Zhang, Juan Wang, Xueying Zhang, et al.
Food Research International (Ottawa, Ont.)|March 12, 2020
Exploring microbial dynamics associated with flavours production during highland barley wine fermentationLingxi Guo, Yeming Luo, Yuan Zhou, et al.
Pageof 4