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Jinxuan Cao

Showing results (11-20 of 172) with videos related to

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Science Progress|September 4, 2020
An identification method of the weak link of stiffness for cantilever beam structureTieneng Guo, Lingjun Meng, Jinxuan Cao, et al.
Food Chemistry|August 20, 2022
Engineering a "dual-key-and-lock" ratiometric fluorescent nanoprobe for real-time reporting the freshness and quality of meatXiao Xiao, Yizhong Shen, Jinxuan Cao, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
The effect of Cytochalasin B and Jasplakinolide on depolymerization of actin filaments in goose muscles during postmortem conditioningChangyu Zhou, Ying Wang, Daodong Pan, et al.
Food Chemistry|November 12, 2021
Structural characterization and stability analysis of phosphorylated nitrosohemoglobinXiaoqing Ma, Yangying Sun, Daodong Pan, et al.
Foods (Basel, Switzerland)|August 12, 2022
Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy SauceYing Wang, Yanan Sheng, Yuemei Zhang, et al.
Chemical Communications (Cambridge, England)|November 10, 2021
Construction of protocell-based artificial signal transduction pathwaysChong Chen, Xuejing Wang, Ying Wang, et al.
Journal of the Science of Food and Agriculture|March 28, 2017
The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella)Xiaowei Lou, Qiuli Yang, Yangying Sun, et al.
Meat Science|July 9, 2018
Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauceYang Yang, Yangying Sun, Daodong Pan, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
The effect of CaCl<sub>2</sub> marination on the tenderizing pathway of goose meat during conditioningXuan Li, Yangying Sun, Daodong Pan, et al.
Journal of Food Science and Technology|January 24, 2018
Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complexMei Cheng, Xin Zhang, Jinxuan Cao, et al.
Pageof 18

Showing results (11-20 of 172) with videos related to

Sort By:
Pageof 18
Science Progress|September 4, 2020
An identification method of the weak link of stiffness for cantilever beam structureTieneng Guo, Lingjun Meng, Jinxuan Cao, et al.
Food Chemistry|August 20, 2022
Engineering a "dual-key-and-lock" ratiometric fluorescent nanoprobe for real-time reporting the freshness and quality of meatXiao Xiao, Yizhong Shen, Jinxuan Cao, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
The effect of Cytochalasin B and Jasplakinolide on depolymerization of actin filaments in goose muscles during postmortem conditioningChangyu Zhou, Ying Wang, Daodong Pan, et al.
Food Chemistry|November 12, 2021
Structural characterization and stability analysis of phosphorylated nitrosohemoglobinXiaoqing Ma, Yangying Sun, Daodong Pan, et al.
Foods (Basel, Switzerland)|August 12, 2022
Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy SauceYing Wang, Yanan Sheng, Yuemei Zhang, et al.
Chemical Communications (Cambridge, England)|November 10, 2021
Construction of protocell-based artificial signal transduction pathwaysChong Chen, Xuejing Wang, Ying Wang, et al.
Journal of the Science of Food and Agriculture|March 28, 2017
The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella)Xiaowei Lou, Qiuli Yang, Yangying Sun, et al.
Meat Science|July 9, 2018
Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauceYang Yang, Yangying Sun, Daodong Pan, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
The effect of CaCl<sub>2</sub> marination on the tenderizing pathway of goose meat during conditioningXuan Li, Yangying Sun, Daodong Pan, et al.
Journal of Food Science and Technology|January 24, 2018
Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complexMei Cheng, Xin Zhang, Jinxuan Cao, et al.
Pageof 18