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Qia Wang

Showing results (21-30 of 36) with videos related to

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Food Research International (Ottawa, Ont.)|May 12, 2026
Modulate meat flavor by different forms of Iron with chicken breast as a modelYufang Yin, Xinhua Wang, Naiyang Yuan, et al.
Nature Communications|June 6, 2020
Author Correction: A mycorrhizae-like gene regulates stem cell and gametophore development in mossesShuanghua Wang, Yanlong Guan, Qia Wang, et al.
Nature Communications|April 26, 2020
A mycorrhizae-like gene regulates stem cell and gametophore development in mossesShuanghua Wang, Yanlong Guan, Qia Wang, et al.
Molecular Plant|October 3, 2025
Independent horizontal transfer of genes encoding α/β-hydrolases with strigolactone binding and hydrolytic activities from bacteria to fungi and plantsQia Wang, Ye Ye, Lulu Wang, et al.
International Journal of Biological Macromolecules|April 4, 2026
Deamidation promotes the combination of novel proteins with volatile compounds and improves their flavor characteristicsXinhua Wang, Yufang Yin, Naiyang Yuan, et al.
Food Chemistry: X|September 25, 2023
Mechanisms of cooking methods on flavor formation of Tibetan porkLujie Cheng, Xin Li, Yuting Tian, et al.
Food Research International (Ottawa, Ont.)|May 22, 2026
Fermentation substrate drives flavor differentiation: Multi-omics analysis of flavor formation mechanisms in sour meat fermented by various grainsJieyu Yang, Ziruo Zhang, Qia Wang, et al.
Nature Communications|April 21, 2018
Gene refashioning through innovative shifting of reading frames in mossesYanlong Guan, Li Liu, Qia Wang, et al.
Journal of Proteome Research|July 12, 2023
Vinculin Identified as a Potential Biomarker in Hand-Arm Vibration Syndrome Based on iTRAQ and LC-MS/MS-Based Proteomic AnalysisMaosheng Yan, Hanjun Zheng, Rong Yan, et al.
Food Chemistry: X|July 22, 2024
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meatLujie Cheng, Qia Wang, Xiefei Li, et al.
Pageof 4

Showing results (21-30 of 36) with videos related to

Sort By:
Pageof 4
Food Research International (Ottawa, Ont.)|May 12, 2026
Modulate meat flavor by different forms of Iron with chicken breast as a modelYufang Yin, Xinhua Wang, Naiyang Yuan, et al.
Nature Communications|June 6, 2020
Author Correction: A mycorrhizae-like gene regulates stem cell and gametophore development in mossesShuanghua Wang, Yanlong Guan, Qia Wang, et al.
Nature Communications|April 26, 2020
A mycorrhizae-like gene regulates stem cell and gametophore development in mossesShuanghua Wang, Yanlong Guan, Qia Wang, et al.
Molecular Plant|October 3, 2025
Independent horizontal transfer of genes encoding α/β-hydrolases with strigolactone binding and hydrolytic activities from bacteria to fungi and plantsQia Wang, Ye Ye, Lulu Wang, et al.
International Journal of Biological Macromolecules|April 4, 2026
Deamidation promotes the combination of novel proteins with volatile compounds and improves their flavor characteristicsXinhua Wang, Yufang Yin, Naiyang Yuan, et al.
Food Chemistry: X|September 25, 2023
Mechanisms of cooking methods on flavor formation of Tibetan porkLujie Cheng, Xin Li, Yuting Tian, et al.
Food Research International (Ottawa, Ont.)|May 22, 2026
Fermentation substrate drives flavor differentiation: Multi-omics analysis of flavor formation mechanisms in sour meat fermented by various grainsJieyu Yang, Ziruo Zhang, Qia Wang, et al.
Nature Communications|April 21, 2018
Gene refashioning through innovative shifting of reading frames in mossesYanlong Guan, Li Liu, Qia Wang, et al.
Journal of Proteome Research|July 12, 2023
Vinculin Identified as a Potential Biomarker in Hand-Arm Vibration Syndrome Based on iTRAQ and LC-MS/MS-Based Proteomic AnalysisMaosheng Yan, Hanjun Zheng, Rong Yan, et al.
Food Chemistry: X|July 22, 2024
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meatLujie Cheng, Qia Wang, Xiefei Li, et al.
Pageof 4