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Huiya Xu

Showing results (1-10 of 16) with videos related to

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Molecules (Basel, Switzerland)|February 13, 2025
Eco-Friendly Dyeing and Functional Finishing of Organic Cotton Using Optimized Oolong Tea Stems (Agricultural Waste) Through Response Surface MethodologyHuiya Xu, Chen Yang, Ha-Young Song
Journal of Food Biochemistry|September 19, 2022
Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentationNaiyong Xiao, Huiya Xu, Quanyou Guo, et al.
Food Chemistry: X|October 10, 2022
Effect of <i>Lactobacillus plantarum</i> and flavourzyme on physicochemical and safety properties of grass carp during fermentationHuiya Xu, Naiyong Xiao, Jiani Xu, et al.
Disease Markers|July 18, 2022
Overexpression of BRINP3 Predicts Poor Prognosis and Promotes Cancer Cell Proliferation and Migration via MAP4 in OsteosarcomaWenchao Zeng, Huiya Xu, Tian Wei, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysisNaiyong Xiao, Huiya Xu, Xin Jiang, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formationNaiyong Xiao, Huiya Xu, Yun Hu, et al.
Lipids in Health and Disease|September 16, 2023
Periostin drives extracellular matrix degradation, stemness, and chemoresistance by activating the MAPK/ERK signaling pathway in triple-negative breast cancer cellsJinna Wu, Jia Li, Huiya Xu, et al.
The Review of Scientific Instruments|March 4, 2024
Implementation of field-programmable Gate array-based clock synchronization in the fiber channel communication systemHuiya Xu, Guangji Wang, Lianping Guo, et al.
Foods (Basel, Switzerland)|December 23, 2022
Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i>Qiang Zhang, Naiyong Xiao, Huiya Xu, et al.
Food Chemistry: X|May 17, 2024
Effect of <i>Lactobacillus plantarum</i> and flavourzyme on protein degradation and flavor development in grass carp during fermentationNaiyong Xiao, Qiang Zhang, Huiya Xu, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Molecules (Basel, Switzerland)|February 13, 2025
Eco-Friendly Dyeing and Functional Finishing of Organic Cotton Using Optimized Oolong Tea Stems (Agricultural Waste) Through Response Surface MethodologyHuiya Xu, Chen Yang, Ha-Young Song
Journal of Food Biochemistry|September 19, 2022
Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentationNaiyong Xiao, Huiya Xu, Quanyou Guo, et al.
Food Chemistry: X|October 10, 2022
Effect of <i>Lactobacillus plantarum</i> and flavourzyme on physicochemical and safety properties of grass carp during fermentationHuiya Xu, Naiyong Xiao, Jiani Xu, et al.
Disease Markers|July 18, 2022
Overexpression of BRINP3 Predicts Poor Prognosis and Promotes Cancer Cell Proliferation and Migration via MAP4 in OsteosarcomaWenchao Zeng, Huiya Xu, Tian Wei, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysisNaiyong Xiao, Huiya Xu, Xin Jiang, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formationNaiyong Xiao, Huiya Xu, Yun Hu, et al.
Lipids in Health and Disease|September 16, 2023
Periostin drives extracellular matrix degradation, stemness, and chemoresistance by activating the MAPK/ERK signaling pathway in triple-negative breast cancer cellsJinna Wu, Jia Li, Huiya Xu, et al.
The Review of Scientific Instruments|March 4, 2024
Implementation of field-programmable Gate array-based clock synchronization in the fiber channel communication systemHuiya Xu, Guangji Wang, Lianping Guo, et al.
Foods (Basel, Switzerland)|December 23, 2022
Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i>Qiang Zhang, Naiyong Xiao, Huiya Xu, et al.
Food Chemistry: X|May 17, 2024
Effect of <i>Lactobacillus plantarum</i> and flavourzyme on protein degradation and flavor development in grass carp during fermentationNaiyong Xiao, Qiang Zhang, Huiya Xu, et al.
Pageof 2