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

Jiawang Wang

Showing results (11-20 of 38) with videos related to

Pageof 4
Sort By:
Biosensors|October 25, 2024
A Multi-Channel Urine Sensing Detection System Based on Creatinine, Uric Acid, and pHQiya Gao, Jie Fu, Fangying Xiong, et al.
Food Microbiology|June 5, 2024
Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processesJiawang Wang, Xin Liu, Xiang-Ao Li, et al.
Physics in Medicine and Biology|April 19, 2003
A vectorized Monte Carlo code for radiotherapy treatment planning dose calculationXuejun Weng, Yulong Yan, Huazhong Shu, et al.
Talanta|January 23, 2025
Wearable heart rate variability analysis system based on ionic conductive hydrogelsBingqi Pan, Fangying Xiong, Jiawang Wang, et al.
Food Chemistry: X|May 6, 2024
Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous <i>Levilactobacillus brevis</i>Jiawang Wang, Xin Liu, Jiaqi Liu, et al.
Biotechnology Letters|January 25, 2020
Disruption of the lactate dehydrogenase and acetate kinase genes in Klebsiella pneumoniae HD79 to enhance 2,3-butanediol production, and related transcriptomics analysisJingping Ge, Jiawang Wang, Guangbin Ye, et al.
Food Chemistry: X|September 8, 2023
Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast ChinaJiawang Wang, Yumeng Sui, Jiasheng Lu, et al.
Foods (Basel, Switzerland)|June 19, 2024
Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KClJiawang Wang, Jiasheng Lu, Xin Zhang, et al.
Food Chemistry|January 1, 2026
The physicochemical characteristics and intracellular metabolic profile changes of Lactiplantibacillus plantarum SC-MDJ in a low-temperature environmentJiawang Wang, Baohua Kong, Ziyi Zhang, et al.
Food Microbiology|February 14, 2025
Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: Bacterial community structure and flavour profilesXiang-Ao Li, Jiaqi Liu, Biying Zhang, et al.
Pageof 4

Showing results (11-20 of 38) with videos related to

Sort By:
Pageof 4
Biosensors|October 25, 2024
A Multi-Channel Urine Sensing Detection System Based on Creatinine, Uric Acid, and pHQiya Gao, Jie Fu, Fangying Xiong, et al.
Food Microbiology|June 5, 2024
Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processesJiawang Wang, Xin Liu, Xiang-Ao Li, et al.
Physics in Medicine and Biology|April 19, 2003
A vectorized Monte Carlo code for radiotherapy treatment planning dose calculationXuejun Weng, Yulong Yan, Huazhong Shu, et al.
Talanta|January 23, 2025
Wearable heart rate variability analysis system based on ionic conductive hydrogelsBingqi Pan, Fangying Xiong, Jiawang Wang, et al.
Food Chemistry: X|May 6, 2024
Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous <i>Levilactobacillus brevis</i>Jiawang Wang, Xin Liu, Jiaqi Liu, et al.
Biotechnology Letters|January 25, 2020
Disruption of the lactate dehydrogenase and acetate kinase genes in Klebsiella pneumoniae HD79 to enhance 2,3-butanediol production, and related transcriptomics analysisJingping Ge, Jiawang Wang, Guangbin Ye, et al.
Food Chemistry: X|September 8, 2023
Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast ChinaJiawang Wang, Yumeng Sui, Jiasheng Lu, et al.
Foods (Basel, Switzerland)|June 19, 2024
Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KClJiawang Wang, Jiasheng Lu, Xin Zhang, et al.
Food Chemistry|January 1, 2026
The physicochemical characteristics and intracellular metabolic profile changes of Lactiplantibacillus plantarum SC-MDJ in a low-temperature environmentJiawang Wang, Baohua Kong, Ziyi Zhang, et al.
Food Microbiology|February 14, 2025
Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: Bacterial community structure and flavour profilesXiang-Ao Li, Jiaqi Liu, Biying Zhang, et al.
Pageof 4