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Qingquan Fu

Showing results (11-20 of 24) with videos related to

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Antioxidants (Basel, Switzerland)|September 23, 2016
A Review of Antioxidant Peptides Derived from Meat Muscle and By-ProductsRui Liu, Lujuan Xing, Qingquan Fu, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradationQingquan Fu, Haibo Shi, Dongxia Hu, et al.
Chemical Communications (Cambridge, England)|May 3, 2014
Alkyl transfer from C-C cleavage: replacing the nitro group of nitro-olefinsGuangxun Li, Lei Wu, Gang Lv, et al.
Frontiers in Nutrition|December 5, 2022
Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systemsXueshen Zhu, Xiandong Shi, Shaohua Liu, et al.
Journal of Agricultural and Food Chemistry|April 27, 2019
Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef MusclesQingquan Fu, Rui Liu, Haiou Wang, et al.
Frontiers in Microbiology|October 10, 2024
Investigation of cold-resistance mechanisms in cryophylactic yeast <i>Metschnikowia pulcherrima</i> based on comparative transcriptome analysisZaizhu Yuan, Zhengkai Ge, Qingquan Fu, et al.
Foods (Basel, Switzerland)|April 15, 2025
A Snapshot of Microbial Succession and Volatile Component Dynamics of Marselan Wine in Xinjiang During Spontaneous FermentationQingquan Fu, Fangfang Wang, Tiantian Tang, et al.
Meat Science|July 29, 2018
Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tagsRui Liu, Qingquan Fu, Steven Lonergan, et al.
Foods (Basel, Switzerland)|July 14, 2023
Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry AnalysisChunyan Li, Youyou Xu, Huimin Wu, et al.
Journal of Agricultural and Food Chemistry|August 17, 2020
Effects of Casein, Chicken, and Pork Proteins on the Regulation of Body Fat and Blood Inflammatory Factors and Metabolite Patterns Are Largely Dependent on the Protein Level and Less Attributable to the Protein SourceShangxin Song, Tianlan Xia, Changqing Zhu, et al.
Pageof 3

Showing results (11-20 of 24) with videos related to

Sort By:
Pageof 3
Antioxidants (Basel, Switzerland)|September 23, 2016
A Review of Antioxidant Peptides Derived from Meat Muscle and By-ProductsRui Liu, Lujuan Xing, Qingquan Fu, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradationQingquan Fu, Haibo Shi, Dongxia Hu, et al.
Chemical Communications (Cambridge, England)|May 3, 2014
Alkyl transfer from C-C cleavage: replacing the nitro group of nitro-olefinsGuangxun Li, Lei Wu, Gang Lv, et al.
Frontiers in Nutrition|December 5, 2022
Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systemsXueshen Zhu, Xiandong Shi, Shaohua Liu, et al.
Journal of Agricultural and Food Chemistry|April 27, 2019
Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef MusclesQingquan Fu, Rui Liu, Haiou Wang, et al.
Frontiers in Microbiology|October 10, 2024
Investigation of cold-resistance mechanisms in cryophylactic yeast <i>Metschnikowia pulcherrima</i> based on comparative transcriptome analysisZaizhu Yuan, Zhengkai Ge, Qingquan Fu, et al.
Foods (Basel, Switzerland)|April 15, 2025
A Snapshot of Microbial Succession and Volatile Component Dynamics of Marselan Wine in Xinjiang During Spontaneous FermentationQingquan Fu, Fangfang Wang, Tiantian Tang, et al.
Meat Science|July 29, 2018
Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tagsRui Liu, Qingquan Fu, Steven Lonergan, et al.
Foods (Basel, Switzerland)|July 14, 2023
Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry AnalysisChunyan Li, Youyou Xu, Huimin Wu, et al.
Journal of Agricultural and Food Chemistry|August 17, 2020
Effects of Casein, Chicken, and Pork Proteins on the Regulation of Body Fat and Blood Inflammatory Factors and Metabolite Patterns Are Largely Dependent on the Protein Level and Less Attributable to the Protein SourceShangxin Song, Tianlan Xia, Changqing Zhu, et al.
Pageof 3