Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Qun Wu

Showing results (61-70 of 656) with videos related to

Pageof 66
Sort By:
Optics Express|November 10, 2016
High-accuracy calibration of low-cost camera using image disturbance factorZhen Liu, Qun Wu, Xu Chen, et al.
Frontiers in Pediatrics|January 7, 2025
Clinical characteristics and risk factors for <i>Mycoplasma pneumoniae</i> pneumonia in childrenXueqi Zhao, Jiajia Lv, Min Wu, et al.
Food Research International (Ottawa, Ont.)|December 9, 2020
Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentationTing Shen, Jun Liu, Qun Wu, et al.
Applied and Environmental Microbiology|February 16, 2020
Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu ProductionBowen Wang, Qun Wu, Yan Xu, et al.
Critical Reviews in Food Science and Nutrition|November 22, 2022
Challenges and perspectives of quantitative microbiome profiling in food fermentationsZhihao Yao, Yang Zhu, Qun Wu, et al.
Applied Biochemistry and Biotechnology|August 13, 2008
Contribution of glycerol on production of poly(gamma-Glutamic Acid) in Bacillus subtilis NX-2Qun Wu, Hong Xu, Jinfeng Liang, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquorXueao Ji, Xiaowei Yu, Qun Wu, et al.
Chaos (Woodbury, N.Y.)|May 1, 2025
Distributed optimization for traffic-emission control in urban road networks via cooperative game approachZhao Zhou, Junhan Shen, Qun Wu, et al.
Foods (Basel, Switzerland)|May 13, 2026
Designing a Synthetic Microbial Community to Enhance Flavor Compound Production in Sesame Flavor-Type <i>Baijiu</i> FermentationXueao Ji, Xiaowei Yu, Yan Xu, et al.
Biochemical Genetics|May 8, 2026
Saikosaponin D Attenuates Postherpetic Neuralgia and Reduces Inflammation by Regulating Gut Microbiota in a Rodent ModelShaokang Cai, Chunhua Sun, Qun Wu, et al.
Pageof 66

Showing results (61-70 of 656) with videos related to

Sort By:
Pageof 66
Optics Express|November 10, 2016
High-accuracy calibration of low-cost camera using image disturbance factorZhen Liu, Qun Wu, Xu Chen, et al.
Frontiers in Pediatrics|January 7, 2025
Clinical characteristics and risk factors for <i>Mycoplasma pneumoniae</i> pneumonia in childrenXueqi Zhao, Jiajia Lv, Min Wu, et al.
Food Research International (Ottawa, Ont.)|December 9, 2020
Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentationTing Shen, Jun Liu, Qun Wu, et al.
Applied and Environmental Microbiology|February 16, 2020
Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu ProductionBowen Wang, Qun Wu, Yan Xu, et al.
Critical Reviews in Food Science and Nutrition|November 22, 2022
Challenges and perspectives of quantitative microbiome profiling in food fermentationsZhihao Yao, Yang Zhu, Qun Wu, et al.
Applied Biochemistry and Biotechnology|August 13, 2008
Contribution of glycerol on production of poly(gamma-Glutamic Acid) in Bacillus subtilis NX-2Qun Wu, Hong Xu, Jinfeng Liang, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquorXueao Ji, Xiaowei Yu, Qun Wu, et al.
Chaos (Woodbury, N.Y.)|May 1, 2025
Distributed optimization for traffic-emission control in urban road networks via cooperative game approachZhao Zhou, Junhan Shen, Qun Wu, et al.
Foods (Basel, Switzerland)|May 13, 2026
Designing a Synthetic Microbial Community to Enhance Flavor Compound Production in Sesame Flavor-Type <i>Baijiu</i> FermentationXueao Ji, Xiaowei Yu, Yan Xu, et al.
Biochemical Genetics|May 8, 2026
Saikosaponin D Attenuates Postherpetic Neuralgia and Reduces Inflammation by Regulating Gut Microbiota in a Rodent ModelShaokang Cai, Chunhua Sun, Qun Wu, et al.
Pageof 66