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Quanzhan Chen

Showing results (1-10 of 5) with videos related to

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Molecules (Basel, Switzerland)|February 13, 2026
Methodologies for Assessing Chemical Toxicity to Aquatic Microorganisms: A Comparative ReviewHong Chen, Yao Li, Quanzhan Chen, et al.
Chemical Record (New York, N.Y.)|February 22, 2023
Recent Progress in Framework Materials for High-Performance Lithium-Sulfur BatteriesChangyun Chen, Mengfei Zhang, Quanzhan Chen, et al.
Journal of the Science of Food and Agriculture|September 3, 2024
Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low-salt conditionsQingquan Fu, Chun Qin, Quanzhan Chen, et al.
Evolutionary Bioinformatics Online|January 19, 2012
Factors affecting synonymous codon usage bias in chloroplast genome of oncidium gower ramseyChen Xu, Xiaoning Cai, Quanzhan Chen, et al.
Food Chemistry: X|February 13, 2025
Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasoundQingquan Fu, Jingrong Cheng, Haibo Shi, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Molecules (Basel, Switzerland)|February 13, 2026
Methodologies for Assessing Chemical Toxicity to Aquatic Microorganisms: A Comparative ReviewHong Chen, Yao Li, Quanzhan Chen, et al.
Chemical Record (New York, N.Y.)|February 22, 2023
Recent Progress in Framework Materials for High-Performance Lithium-Sulfur BatteriesChangyun Chen, Mengfei Zhang, Quanzhan Chen, et al.
Journal of the Science of Food and Agriculture|September 3, 2024
Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low-salt conditionsQingquan Fu, Chun Qin, Quanzhan Chen, et al.
Evolutionary Bioinformatics Online|January 19, 2012
Factors affecting synonymous codon usage bias in chloroplast genome of oncidium gower ramseyChen Xu, Xiaoning Cai, Quanzhan Chen, et al.
Food Chemistry: X|February 13, 2025
Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasoundQingquan Fu, Jingrong Cheng, Haibo Shi, et al.
Pageof 1