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Jinyuan Sun

Showing results (71-80 of 155) with videos related to

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Foods (Basel, Switzerland)|November 11, 2022
What Are the Main Factors That Affect the Flavor of Sauce-Aroma BaijiuJiao Niu, Shiqi Yang, Yi Shen, et al.
International Journal of Biological Macromolecules|July 31, 2024
Preparation and characterization of Baijiu Jiuzao cellulose nanofibers-kafirin composite bio-film with excellent physical propertiesKai Zang, Yue Sun, Yunsong Jiang, et al.
Frontiers in Nutrition|July 17, 2023
Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case exampleGuihu Zhang, Peng Xiao, Mengmeng Yuan, et al.
NPJ Science of Food|June 20, 2026
Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learningShiqi Yang, Xinyue Zhang, Yi Shen, et al.
Foods (Basel, Switzerland)|February 13, 2025
Baijiu-Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut LipidLu Chen, Jinyuan Sun, Yanyan Zhang, et al.
BMJ Open Respiratory Research|August 19, 2023
Optimal length of oral anticoagulant treatment for maximum benefit within 5 years after discontinuation of oral anticoagulants in patients with acute pulmonary embolism who require secondary thromboprophylaxisYunfeng Zhao, Yong Luo, Yi Cheng, et al.
Frontiers in Cellular and Infection Microbiology|May 11, 2026
Inhibitory effect of non-alcoholic compounds from spontaneously fermented beverage on <i>Helicobacter pylori</i>Cheng Fang, Ziyi Lei, Yehui Han, et al.
Food Chemistry: X|July 8, 2024
From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage IndustryJunyi Wang, Jing Wang, Lina Qiao, et al.
The Journal of Physical Chemistry. B|October 17, 2024
Synthesis of Polyether Block Copolymers from 1,2-Epoxybutane and AEO<sub></sub> and Comparative Study of Physicochemical and Application Properties before and after the SynthesisFengqin Li, Jingjie Zhou, Huibin Liang, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Influences of thioalcohols on the release of aromas in sesame-flavor baijiuShiqi Yang, Silei Lv, Ling Xu, et al.
Pageof 16

Showing results (71-80 of 155) with videos related to

Sort By:
Pageof 16
Foods (Basel, Switzerland)|November 11, 2022
What Are the Main Factors That Affect the Flavor of Sauce-Aroma BaijiuJiao Niu, Shiqi Yang, Yi Shen, et al.
International Journal of Biological Macromolecules|July 31, 2024
Preparation and characterization of Baijiu Jiuzao cellulose nanofibers-kafirin composite bio-film with excellent physical propertiesKai Zang, Yue Sun, Yunsong Jiang, et al.
Frontiers in Nutrition|July 17, 2023
Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case exampleGuihu Zhang, Peng Xiao, Mengmeng Yuan, et al.
NPJ Science of Food|June 20, 2026
Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learningShiqi Yang, Xinyue Zhang, Yi Shen, et al.
Foods (Basel, Switzerland)|February 13, 2025
Baijiu-Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut LipidLu Chen, Jinyuan Sun, Yanyan Zhang, et al.
BMJ Open Respiratory Research|August 19, 2023
Optimal length of oral anticoagulant treatment for maximum benefit within 5 years after discontinuation of oral anticoagulants in patients with acute pulmonary embolism who require secondary thromboprophylaxisYunfeng Zhao, Yong Luo, Yi Cheng, et al.
Frontiers in Cellular and Infection Microbiology|May 11, 2026
Inhibitory effect of non-alcoholic compounds from spontaneously fermented beverage on <i>Helicobacter pylori</i>Cheng Fang, Ziyi Lei, Yehui Han, et al.
Food Chemistry: X|July 8, 2024
From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage IndustryJunyi Wang, Jing Wang, Lina Qiao, et al.
The Journal of Physical Chemistry. B|October 17, 2024
Synthesis of Polyether Block Copolymers from 1,2-Epoxybutane and AEO<sub></sub> and Comparative Study of Physicochemical and Application Properties before and after the SynthesisFengqin Li, Jingjie Zhou, Huibin Liang, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Influences of thioalcohols on the release of aromas in sesame-flavor baijiuShiqi Yang, Silei Lv, Ling Xu, et al.
Pageof 16