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Pengzhan Liu

Showing results (1-10 of 66) with videos related to

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Journal of the Science of Food and Agriculture|April 11, 2012
Composition and health effects of phenolic compounds in hawthorn (Crataegus spp.) of different originsBaoru Yang, Pengzhan Liu
Journal of Agricultural and Food Chemistry|December 28, 2013
Composition and biological activities of hydrolyzable tannins of fruits of Phyllanthus emblicaBaoru Yang, Pengzhan Liu
The Review of Scientific Instruments|November 3, 2017
Controlled removal of micro/nanoscale particles in submillimeter-diameter area on a substratePengzhan Liu, Junhui Hu
ACS Omega|May 13, 2022
Experimental Demonstration and Theoretical Analysis of Simultaneous Emission-Detection PhenomenonYuan Jiang, Pengzhan Liu, Yongjin Wang
Journal of Agricultural and Food Chemistry|September 13, 2011
Phenolic compounds in hawthorn (Crataegus grayana) fruits and leaves and changes during fruit ripeningPengzhan Liu, Heikki Kallio, Baoru Yang
Food Chemistry|May 7, 2014
Flavonol glycosides and other phenolic compounds in buds and leaves of different varieties of black currant (Ribes nigrum L.) and changes during growing seasonPengzhan Liu, Heikki Kallio, Baoru Yang
IEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control|December 25, 2019
Focused Ultrasound Assistance to the MOS Gas Sensor SystemSongfei Su, Xiaomin Qi, Pengzhan Liu, et al.
Micromachines|December 23, 2022
Investigating the Effect of Grinding Time on High-Speed Grinding of Rails by a Passive Grinding Test MachinePengzhan Liu, Wenjun Zou, Jin Peng, et al.
Journal of Agricultural and Food Chemistry|July 26, 2014
Proanthocyanidins in wild sea buckthorn (Hippophaë rhamnoides) berries analyzed by reversed-phase, normal-phase, and hydrophilic interaction liquid chromatography with UV and MS detectionHeikki Kallio, Wei Yang, Pengzhan Liu, et al.
Journal of Food Science and Technology|June 13, 2018
Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (<i>Piper nigrum</i> L.)Hong Liu, Jie Zheng, Pengzhan Liu, et al.
Pageof 7

Showing results (1-10 of 66) with videos related to

Sort By:
Pageof 7
Journal of the Science of Food and Agriculture|April 11, 2012
Composition and health effects of phenolic compounds in hawthorn (Crataegus spp.) of different originsBaoru Yang, Pengzhan Liu
Journal of Agricultural and Food Chemistry|December 28, 2013
Composition and biological activities of hydrolyzable tannins of fruits of Phyllanthus emblicaBaoru Yang, Pengzhan Liu
The Review of Scientific Instruments|November 3, 2017
Controlled removal of micro/nanoscale particles in submillimeter-diameter area on a substratePengzhan Liu, Junhui Hu
ACS Omega|May 13, 2022
Experimental Demonstration and Theoretical Analysis of Simultaneous Emission-Detection PhenomenonYuan Jiang, Pengzhan Liu, Yongjin Wang
Journal of Agricultural and Food Chemistry|September 13, 2011
Phenolic compounds in hawthorn (Crataegus grayana) fruits and leaves and changes during fruit ripeningPengzhan Liu, Heikki Kallio, Baoru Yang
Food Chemistry|May 7, 2014
Flavonol glycosides and other phenolic compounds in buds and leaves of different varieties of black currant (Ribes nigrum L.) and changes during growing seasonPengzhan Liu, Heikki Kallio, Baoru Yang
IEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control|December 25, 2019
Focused Ultrasound Assistance to the MOS Gas Sensor SystemSongfei Su, Xiaomin Qi, Pengzhan Liu, et al.
Micromachines|December 23, 2022
Investigating the Effect of Grinding Time on High-Speed Grinding of Rails by a Passive Grinding Test MachinePengzhan Liu, Wenjun Zou, Jin Peng, et al.
Journal of Agricultural and Food Chemistry|July 26, 2014
Proanthocyanidins in wild sea buckthorn (Hippophaë rhamnoides) berries analyzed by reversed-phase, normal-phase, and hydrophilic interaction liquid chromatography with UV and MS detectionHeikki Kallio, Wei Yang, Pengzhan Liu, et al.
Journal of Food Science and Technology|June 13, 2018
Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (<i>Piper nigrum</i> L.)Hong Liu, Jie Zheng, Pengzhan Liu, et al.
Pageof 7