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Ruixiang Zhao

Showing results (1-10 of 31) with videos related to

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Molecules (Basel, Switzerland)|September 17, 2008
Fucoidan: structure and bioactivityBo Li, Fei Lu, Xinjun Wei, et al.
Environmental Research|August 12, 2024
Insights into the biocorrosion of Q235A steel influenced by the electron transfer process between iron and methanogenic microbiotaJianping Wu, Xiao Zhuang, Ruixiang Zhao, et al.
Journal of AOAC International|March 9, 2016
Development and Validation of a Reversed-Phase HPLC Method for the Quantitative Determination of Ten Polyphenols Extracted from Apple PeelJunjian Ran, Huadi Sun, Mingming Zhu, et al.
Foods (Basel, Switzerland)|June 26, 2026
Screening of Superior Lactic Acid Bacteria from Sourdough and Optimization of Freeze-Dried Bacterial Powder Preparation Technology for Steamed BunsHuadi Sun, Lulu Pan, Shunzhi Zhang, et al.
Molecules (Basel, Switzerland)|August 18, 2010
Characterization of dextrins with different Dextrose EquivalentsJunliang Sun, Ruixiang Zhao, Jie Zeng, et al.
Food Research International (Ottawa, Ont.)|January 3, 2019
Label free quantitative analysis of Alicyclobacillus acidoterrestris spore germination subjected to low ambient pHXixi Xu, Junjian Ran, Lingxia Jiao, et al.
Food Microbiology|February 2, 2019
Analysis of differential expression proteins reveals the key pathway in response to heat stress in Alicyclobacillus acidoterrestris DSM 3922<sup>T</sup>Xin Feng, Chengyun He, Lingxia Jiao, et al.
Food Science & Nutrition|May 15, 2020
Partial purification and characterization of a broad-spectrum bacteriocin produced by a <i>Lactobacillus plantarum</i> zrx03 isolated from infant's fecesShuang Lei, Ruixiang Zhao, Junliang Sun, et al.
AMB Express|February 15, 2017
Heterogeneous expression of DnaK gene from Alicyclobacillus acidoterrestris improves the resistance of Escherichia coli against heat and acid stressXixi Xu, Lingxia Jiao, Xin Feng, et al.
Food Chemistry: X|December 11, 2024
Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bunJunjian Ran, Yuhan Tang, Yue Zhang, et al.
Pageof 4

Showing results (1-10 of 31) with videos related to

Sort By:
Pageof 4
Molecules (Basel, Switzerland)|September 17, 2008
Fucoidan: structure and bioactivityBo Li, Fei Lu, Xinjun Wei, et al.
Environmental Research|August 12, 2024
Insights into the biocorrosion of Q235A steel influenced by the electron transfer process between iron and methanogenic microbiotaJianping Wu, Xiao Zhuang, Ruixiang Zhao, et al.
Journal of AOAC International|March 9, 2016
Development and Validation of a Reversed-Phase HPLC Method for the Quantitative Determination of Ten Polyphenols Extracted from Apple PeelJunjian Ran, Huadi Sun, Mingming Zhu, et al.
Foods (Basel, Switzerland)|June 26, 2026
Screening of Superior Lactic Acid Bacteria from Sourdough and Optimization of Freeze-Dried Bacterial Powder Preparation Technology for Steamed BunsHuadi Sun, Lulu Pan, Shunzhi Zhang, et al.
Molecules (Basel, Switzerland)|August 18, 2010
Characterization of dextrins with different Dextrose EquivalentsJunliang Sun, Ruixiang Zhao, Jie Zeng, et al.
Food Research International (Ottawa, Ont.)|January 3, 2019
Label free quantitative analysis of Alicyclobacillus acidoterrestris spore germination subjected to low ambient pHXixi Xu, Junjian Ran, Lingxia Jiao, et al.
Food Microbiology|February 2, 2019
Analysis of differential expression proteins reveals the key pathway in response to heat stress in Alicyclobacillus acidoterrestris DSM 3922<sup>T</sup>Xin Feng, Chengyun He, Lingxia Jiao, et al.
Food Science & Nutrition|May 15, 2020
Partial purification and characterization of a broad-spectrum bacteriocin produced by a <i>Lactobacillus plantarum</i> zrx03 isolated from infant's fecesShuang Lei, Ruixiang Zhao, Junliang Sun, et al.
AMB Express|February 15, 2017
Heterogeneous expression of DnaK gene from Alicyclobacillus acidoterrestris improves the resistance of Escherichia coli against heat and acid stressXixi Xu, Lingxia Jiao, Xin Feng, et al.
Food Chemistry: X|December 11, 2024
Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bunJunjian Ran, Yuhan Tang, Yue Zhang, et al.
Pageof 4