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Na Guo

Showing results (91-100 of 1,082) with videos related to

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Critical Reviews in Food Science and Nutrition|September 7, 2021
Target-based screening for natural products against <i>Staphylococcus aureus</i> biofilmsNa Guo, Xue Bai, Yong Shen, et al.
Food Chemistry|December 17, 2016
The impact of protein cross-linking induced by alkali on the quality of buckwheat noodlesXiao-Na Guo, Xiao-Ming Wei, Ke-Xue Zhu
Food Chemistry|September 25, 2016
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat branHui-Min Zhao, Xiao-Na Guo, Ke-Xue Zhu
Zhonghua Bing Li Xue Za Zhi = Chinese Journal of Pathology|October 31, 2006
[Pulmonary hyalinizing granuloma: report of two cases]Wen-ze Wang, Hong-rui Liu, Li-na Guo
Nanotechnology|January 16, 2018
N-doped ZnO nanosheets: towards high performance two dimensional catalystsNa Guo, Kah Meng Yam, Xiaolu Wang, et al.
Entropy (Basel, Switzerland)|February 25, 2022
Shannon Entropy in LS-Coupled Configuration Space for Ni-like Isoelectronic SequenceJian-Jie Wan, Jie Gu, Jiao Li, et al.
Food Chemistry|November 2, 2023
Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodlesJia-Xuan Fan, Xiao-Na Guo, Ke-Xue Zhu
Foods (Basel, Switzerland)|March 28, 2024
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed BreadSi-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo
Foods (Basel, Switzerland)|June 2, 2021
Inhibition of L-Cysteine on the Browning of Fresh Wet NoodlesXin-Ting Wu, Xiao-Na Guo, Ke-Xue Zhu
Food Chemistry|February 23, 2022
Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodlesTian-Tian Zhao, Xiao-Na Guo, Ke-Xue Zhu
Pageof 109

Showing results (91-100 of 1,082) with videos related to

Sort By:
Pageof 109
Critical Reviews in Food Science and Nutrition|September 7, 2021
Target-based screening for natural products against <i>Staphylococcus aureus</i> biofilmsNa Guo, Xue Bai, Yong Shen, et al.
Food Chemistry|December 17, 2016
The impact of protein cross-linking induced by alkali on the quality of buckwheat noodlesXiao-Na Guo, Xiao-Ming Wei, Ke-Xue Zhu
Food Chemistry|September 25, 2016
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat branHui-Min Zhao, Xiao-Na Guo, Ke-Xue Zhu
Zhonghua Bing Li Xue Za Zhi = Chinese Journal of Pathology|October 31, 2006
[Pulmonary hyalinizing granuloma: report of two cases]Wen-ze Wang, Hong-rui Liu, Li-na Guo
Nanotechnology|January 16, 2018
N-doped ZnO nanosheets: towards high performance two dimensional catalystsNa Guo, Kah Meng Yam, Xiaolu Wang, et al.
Entropy (Basel, Switzerland)|February 25, 2022
Shannon Entropy in LS-Coupled Configuration Space for Ni-like Isoelectronic SequenceJian-Jie Wan, Jie Gu, Jiao Li, et al.
Food Chemistry|November 2, 2023
Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodlesJia-Xuan Fan, Xiao-Na Guo, Ke-Xue Zhu
Foods (Basel, Switzerland)|March 28, 2024
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed BreadSi-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo
Foods (Basel, Switzerland)|June 2, 2021
Inhibition of L-Cysteine on the Browning of Fresh Wet NoodlesXin-Ting Wu, Xiao-Na Guo, Ke-Xue Zhu
Food Chemistry|February 23, 2022
Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodlesTian-Tian Zhao, Xiao-Na Guo, Ke-Xue Zhu
Pageof 109