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Ruiyi Zheng

Showing results (1-10 of 6) with videos related to

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Plants (Basel, Switzerland)|July 30, 2025
Genome-Wide Analysis of <i>KNOX</i> Genes: Identification, Evolution, Comparative Genomics, Expression Dynamics, and Sub-Cellular Localization in <i>Brassica napus</i>Xiaoli He, Ruiyi Zheng, Yan Chen, et al.
Foods (Basel, Switzerland)|June 19, 2024
Progress in Multisensory Synergistic Salt ReductionShujing Liu, Yuxiang Gu, Ruiyi Zheng, et al.
Foods (Basel, Switzerland)|July 29, 2025
Analysis of Protein Degradation and Umami Peptide Release Patterns in Stewed Chicken Based on Proteomics Combined with Peptidomics ApproachLei Cai, Qiuyu Zhu, Lili Zhang, et al.
Food Chemistry|July 20, 2025
Identification of saltiness-enhancing compounds in Zanthoxylum bungeanum essential oil chicken soup and molecular docking with transmembrane channel-like protein 4 (TMC4)Shujing Liu, Yuxiang Gu, Ruiyi Zheng, et al.
Food Chemistry|August 23, 2024
Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanismRuiyi Zheng, Lili Zhang, Xingming Sun, et al.
Food Research International (Ottawa, Ont.)|June 18, 2023
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approachShitong Zeng, Lili Zhang, Peng Li, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Plants (Basel, Switzerland)|July 30, 2025
Genome-Wide Analysis of <i>KNOX</i> Genes: Identification, Evolution, Comparative Genomics, Expression Dynamics, and Sub-Cellular Localization in <i>Brassica napus</i>Xiaoli He, Ruiyi Zheng, Yan Chen, et al.
Foods (Basel, Switzerland)|June 19, 2024
Progress in Multisensory Synergistic Salt ReductionShujing Liu, Yuxiang Gu, Ruiyi Zheng, et al.
Foods (Basel, Switzerland)|July 29, 2025
Analysis of Protein Degradation and Umami Peptide Release Patterns in Stewed Chicken Based on Proteomics Combined with Peptidomics ApproachLei Cai, Qiuyu Zhu, Lili Zhang, et al.
Food Chemistry|July 20, 2025
Identification of saltiness-enhancing compounds in Zanthoxylum bungeanum essential oil chicken soup and molecular docking with transmembrane channel-like protein 4 (TMC4)Shujing Liu, Yuxiang Gu, Ruiyi Zheng, et al.
Food Chemistry|August 23, 2024
Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanismRuiyi Zheng, Lili Zhang, Xingming Sun, et al.
Food Research International (Ottawa, Ont.)|June 18, 2023
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approachShitong Zeng, Lili Zhang, Peng Li, et al.
Pageof 1