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Quanyu Dai

Showing results (1-10 of 11) with videos related to

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Frontiers in Microbiology|December 4, 2025
Arsenic speciation and distribution in industrially polluted estuarine sediments and their effects on bacterial communitiesSijia Liu, Xiaoman Yu, Haodong Zhao, et al.
Applied Biochemistry and Biotechnology|September 1, 2023
Identification and Thermostability Modification of the Mesophilic L-asparaginase from Limosilactobacillus secaliphilusWenli Zhang, Quanyu Dai, Zhaolin Huang, et al.
IEEE Transactions on Neural Networks and Learning Systems|June 5, 2020
Network Together: Node Classification via Cross-Network Deep Network EmbeddingXiao Shen, Quanyu Dai, Sitong Mao, et al.
Food Chemistry|September 3, 2021
Raw walnut kernel: A natural source for dietary proteases and bioactive proteinsYeming Chen, Haoming Pei, Quanyu Dai, et al.
Critical Reviews in Food Science and Nutrition|January 27, 2023
Low-calorie bulk sweeteners: Recent advances in physical benefits, applications, and bioproductionJin Li, Quanyu Dai, Yingying Zhu, et al.
Applied Microbiology and Biotechnology|August 12, 2019
An overview of levan-degrading enzyme from microbesWenli Zhang, Wei Xu, Dawei Ni, et al.
Enzyme and Microbial Technology|March 12, 2023
Characterization of a thermostable PL-31 family alginate lyase from Paenibacillus ehimensis and its application for alginate oligosaccharides bioproductionXinxiu Wang, Wei Xu, Quanyu Dai, et al.
Food Chemistry|May 6, 2026
Decoding the neural mechanisms of salty peptide perception via electroencephalography and machine learningXuchao Feng, Hongbo Li, Quanyu Dai, et al.
International Journal of Biological Macromolecules|September 17, 2023
Rational design for thermostability improvement of a novel PL-31 family alginate lyase from Paenibacillus sp. YN15Wenli Zhang, Hu Ren, Xinxiu Wang, et al.
Meat Science|March 31, 2023
Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh muttonHongbo Li, Lili Zhao, Quanyu Dai, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Frontiers in Microbiology|December 4, 2025
Arsenic speciation and distribution in industrially polluted estuarine sediments and their effects on bacterial communitiesSijia Liu, Xiaoman Yu, Haodong Zhao, et al.
Applied Biochemistry and Biotechnology|September 1, 2023
Identification and Thermostability Modification of the Mesophilic L-asparaginase from Limosilactobacillus secaliphilusWenli Zhang, Quanyu Dai, Zhaolin Huang, et al.
IEEE Transactions on Neural Networks and Learning Systems|June 5, 2020
Network Together: Node Classification via Cross-Network Deep Network EmbeddingXiao Shen, Quanyu Dai, Sitong Mao, et al.
Food Chemistry|September 3, 2021
Raw walnut kernel: A natural source for dietary proteases and bioactive proteinsYeming Chen, Haoming Pei, Quanyu Dai, et al.
Critical Reviews in Food Science and Nutrition|January 27, 2023
Low-calorie bulk sweeteners: Recent advances in physical benefits, applications, and bioproductionJin Li, Quanyu Dai, Yingying Zhu, et al.
Applied Microbiology and Biotechnology|August 12, 2019
An overview of levan-degrading enzyme from microbesWenli Zhang, Wei Xu, Dawei Ni, et al.
Enzyme and Microbial Technology|March 12, 2023
Characterization of a thermostable PL-31 family alginate lyase from Paenibacillus ehimensis and its application for alginate oligosaccharides bioproductionXinxiu Wang, Wei Xu, Quanyu Dai, et al.
Food Chemistry|May 6, 2026
Decoding the neural mechanisms of salty peptide perception via electroencephalography and machine learningXuchao Feng, Hongbo Li, Quanyu Dai, et al.
International Journal of Biological Macromolecules|September 17, 2023
Rational design for thermostability improvement of a novel PL-31 family alginate lyase from Paenibacillus sp. YN15Wenli Zhang, Hu Ren, Xinxiu Wang, et al.
Meat Science|March 31, 2023
Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh muttonHongbo Li, Lili Zhao, Quanyu Dai, et al.
Pageof 2