Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Hui Hong

Showing results (21-30 of 725) with videos related to

Pageof 73
Sort By:
Angewandte Chemie (International Ed. in English)|November 13, 2013
A common origin for guanidinobutanoate starter units in antifungal natural productsHui Hong, Taicia Fill, Peter F Leadlay
Optics Letters|June 30, 2018
Ultra-broadband tunable single- and double-mode InAs/InP quantum dot external-cavity laser emitting around 1.65  μmHui-Hong Yuan, Feng Gao, Tao Yang
Food Chemistry|August 6, 2019
Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectivesHui Hong, Hongbing Fan, Meram Chalamaiah, et al.
Infection, Genetics and Evolution : Journal of Molecular Epidemiology and Evolutionary Genetics in Infectious Diseases|April 23, 2013
The VNTR polymorphism of the CLEC4M gene and susceptibility to HIV-1 infection in Han Chinese populationHui Li, Wei-Ping Fu, Ze-Hui Hong
Journal of the Science of Food and Agriculture|October 28, 2014
Effect of superfine grinding on the physico-chemical, morphological and thermogravimetric properties of Lentinus edodes mushroom powdersJian Ming, Long Chen, Hui Hong, et al.
Food Chemistry|February 12, 2020
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-productsLongteng Zhang, Qian Li, Hui Hong, et al.
Comprehensive Reviews in Food Science and Food Safety|January 14, 2021
Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trendsShuai Zhuang, Hui Hong, Longteng Zhang, et al.
Foods (Basel, Switzerland)|November 11, 2022
Improving the Gel Quality of Threadfin Bream (<i>Nemipterus</i> spp.) Surimi Using Salted Duck Egg White PowderNaphat Wasinnitiwong, Samad Tavakoli, Soottawat Benjakul, et al.
JCO Precision Oncology|March 2, 2026
Developing a Metabolic-Associated Prognostic Index for Risk Stratification and Therapeutic Guidance in Stage I Lung Adenocarcinoma via Multiomics AnalysisPengcheng Liu, Zhongxu Chen, Hui Hong, et al.
Food Microbiology|April 28, 2019
Curli fimbriae confer shiga toxin-producing Escherichia coli a competitive trait in mixed biofilmsMichelle Qiu Carter, Doris Feng, Hui Hong Li
Pageof 73

Showing results (21-30 of 725) with videos related to

Sort By:
Pageof 73
Angewandte Chemie (International Ed. in English)|November 13, 2013
A common origin for guanidinobutanoate starter units in antifungal natural productsHui Hong, Taicia Fill, Peter F Leadlay
Optics Letters|June 30, 2018
Ultra-broadband tunable single- and double-mode InAs/InP quantum dot external-cavity laser emitting around 1.65  μmHui-Hong Yuan, Feng Gao, Tao Yang
Food Chemistry|August 6, 2019
Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectivesHui Hong, Hongbing Fan, Meram Chalamaiah, et al.
Infection, Genetics and Evolution : Journal of Molecular Epidemiology and Evolutionary Genetics in Infectious Diseases|April 23, 2013
The VNTR polymorphism of the CLEC4M gene and susceptibility to HIV-1 infection in Han Chinese populationHui Li, Wei-Ping Fu, Ze-Hui Hong
Journal of the Science of Food and Agriculture|October 28, 2014
Effect of superfine grinding on the physico-chemical, morphological and thermogravimetric properties of Lentinus edodes mushroom powdersJian Ming, Long Chen, Hui Hong, et al.
Food Chemistry|February 12, 2020
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-productsLongteng Zhang, Qian Li, Hui Hong, et al.
Comprehensive Reviews in Food Science and Food Safety|January 14, 2021
Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trendsShuai Zhuang, Hui Hong, Longteng Zhang, et al.
Foods (Basel, Switzerland)|November 11, 2022
Improving the Gel Quality of Threadfin Bream (<i>Nemipterus</i> spp.) Surimi Using Salted Duck Egg White PowderNaphat Wasinnitiwong, Samad Tavakoli, Soottawat Benjakul, et al.
JCO Precision Oncology|March 2, 2026
Developing a Metabolic-Associated Prognostic Index for Risk Stratification and Therapeutic Guidance in Stage I Lung Adenocarcinoma via Multiomics AnalysisPengcheng Liu, Zhongxu Chen, Hui Hong, et al.
Food Microbiology|April 28, 2019
Curli fimbriae confer shiga toxin-producing Escherichia coli a competitive trait in mixed biofilmsMichelle Qiu Carter, Doris Feng, Hui Hong Li
Pageof 73