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Kuo-Wei Lin

Showing results (1-10 of 18) with videos related to

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Journal of Food Science|June 4, 2014
Influence of bacterial cellulose (nata) on the physicochemical and sensory properties of frankfurterShih-Yi Yu, Kuo-Wei Lin
Meat Science|November 9, 2011
Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausageKuo-Wei Lin, Chiu-Ying Huang
Meat Science|November 9, 2011
Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausageKuo-Wei Lin, Shu-Ni Lin
Meat Science|November 9, 2011
Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurtersKuo-Wei Lin, Hsien-Yi Huang
Meat Science|March 11, 2011
Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan)Yu-Bi Wu, Kuo-Wei Lin
Organic Letters|July 25, 2015
Exceedingly Concise and Elegant Synthesis of (+)-Paniculatine, (-)-Magellanine, and (+)-MagellaninoneKuo-Wei Lin, Bakthavachalam Ananthan, Sheng-Fang Tseng, et al.
Organic Letters|May 19, 2006
Unusual ambiphilic carbenoid equivalent in amide cyclopropanationKuo-Wei Lin, Shiuan Yan, I-Lin Hsieh, et al.
Journal of Agricultural and Food Chemistry|November 13, 2013
Suppression of allergic reactions in ovalbumin-sensitized mice by yam storage proteins dioscorinsYu-Jhen Hsu, Ching-Feng Weng, Kuo-Wei Lin, et al.
Organic Letters|April 15, 2008
New, general, and practical preparation of methyl ketones via the direct coupling of amides with CH2Cl2 promoted by TiCl4/MgKuo-Wei Lin, Chi-Hui Tsai, I-Lin Hsieh, et al.
The Journal of Organic Chemistry|May 20, 2008
A new entry to 1,5-keto esters and their 4,4-dideuterio derivatives via methylene chloride as "methylene dianion" equivalentsKuo-Wei Lin, Cheng-Yih Chen, Wei-Fan Chen, et al.
Pageof 2

Showing results (1-10 of 18) with videos related to

Sort By:
Pageof 2
Journal of Food Science|June 4, 2014
Influence of bacterial cellulose (nata) on the physicochemical and sensory properties of frankfurterShih-Yi Yu, Kuo-Wei Lin
Meat Science|November 9, 2011
Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausageKuo-Wei Lin, Chiu-Ying Huang
Meat Science|November 9, 2011
Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausageKuo-Wei Lin, Shu-Ni Lin
Meat Science|November 9, 2011
Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurtersKuo-Wei Lin, Hsien-Yi Huang
Meat Science|March 11, 2011
Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan)Yu-Bi Wu, Kuo-Wei Lin
Organic Letters|July 25, 2015
Exceedingly Concise and Elegant Synthesis of (+)-Paniculatine, (-)-Magellanine, and (+)-MagellaninoneKuo-Wei Lin, Bakthavachalam Ananthan, Sheng-Fang Tseng, et al.
Organic Letters|May 19, 2006
Unusual ambiphilic carbenoid equivalent in amide cyclopropanationKuo-Wei Lin, Shiuan Yan, I-Lin Hsieh, et al.
Journal of Agricultural and Food Chemistry|November 13, 2013
Suppression of allergic reactions in ovalbumin-sensitized mice by yam storage proteins dioscorinsYu-Jhen Hsu, Ching-Feng Weng, Kuo-Wei Lin, et al.
Organic Letters|April 15, 2008
New, general, and practical preparation of methyl ketones via the direct coupling of amides with CH2Cl2 promoted by TiCl4/MgKuo-Wei Lin, Chi-Hui Tsai, I-Lin Hsieh, et al.
The Journal of Organic Chemistry|May 20, 2008
A new entry to 1,5-keto esters and their 4,4-dideuterio derivatives via methylene chloride as "methylene dianion" equivalentsKuo-Wei Lin, Cheng-Yih Chen, Wei-Fan Chen, et al.
Pageof 2