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Shimin Wu

Showing results (1-10 of 122) with videos related to

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Food Chemistry|February 8, 2022
Time-saving and accurate analysis of BaP, BaA, Chr and BbF in milks and oils by three-way fluorescence spectrometryLimin Zhang, Shimin Wu
Frontiers in Psychology|November 7, 2025
Dynamic pathways to academic engagement in university students: a mixed-methods study on growth mindset, grit, and academic self-efficacy with ecological momentary assessmentHaizhen Liang, Shimin Wu
Food Chemistry|July 27, 2025
Untargeted lipidomics and targeted mass spectrometry unravel lipid profiles and PAH/OPAH compositions in supercritical CO₂-extracted and cold-pressed Brazil nut oilsDi Rao, Shimin Wu
Food Chemistry|October 13, 2024
Interactions between polycyclic aromatic hydrocarbons (PAHs) and phospholipids cause PAH migration into wet gums during the oil degumming processBolin Mou, Shimin Wu
Bulletin of Environmental Contamination and Toxicology|February 8, 2011
Analysis of the herbicide bispyribac-sodium in rice by solid phase extraction and high performance liquid chromatographyShimin Wu, Jun Mei
Food & Function|August 14, 2020
Development and evaluation of a novel oleogel system based on starch-water-wax-oilYuan Gao, Shimin Wu
Foods (Basel, Switzerland)|December 23, 2023
Occurrence, Concentration and Toxicity of 54 Polycyclic Aromatic Hydrocarbons in Butter during StorageJianqiang Lan, Shimin Wu
Food Chemistry|July 30, 2023
Halogenated polycyclic aromatic hydrocarbons in Chinese traditional sausages with high salt: Profiles in market samples and formation during home cookingWei Li, Shimin Wu
Food Additives & Contaminants. Part B, Surveillance|March 10, 2023
Determination, exposure and risk assessment of PAHs in natural vitamin E isolated from vegetable oil industryGuangyi Gong, Shimin Wu
Journal of Agricultural and Food Chemistry|July 18, 2025
Role of Phenylalanine in the Formation of Parent and Oxygenated Polycyclic Aromatic Hydrocarbons in Baking SystemsXin Ma, Shimin Wu
Pageof 13

Showing results (1-10 of 122) with videos related to

Sort By:
Pageof 13
Food Chemistry|February 8, 2022
Time-saving and accurate analysis of BaP, BaA, Chr and BbF in milks and oils by three-way fluorescence spectrometryLimin Zhang, Shimin Wu
Frontiers in Psychology|November 7, 2025
Dynamic pathways to academic engagement in university students: a mixed-methods study on growth mindset, grit, and academic self-efficacy with ecological momentary assessmentHaizhen Liang, Shimin Wu
Food Chemistry|July 27, 2025
Untargeted lipidomics and targeted mass spectrometry unravel lipid profiles and PAH/OPAH compositions in supercritical CO₂-extracted and cold-pressed Brazil nut oilsDi Rao, Shimin Wu
Food Chemistry|October 13, 2024
Interactions between polycyclic aromatic hydrocarbons (PAHs) and phospholipids cause PAH migration into wet gums during the oil degumming processBolin Mou, Shimin Wu
Bulletin of Environmental Contamination and Toxicology|February 8, 2011
Analysis of the herbicide bispyribac-sodium in rice by solid phase extraction and high performance liquid chromatographyShimin Wu, Jun Mei
Food & Function|August 14, 2020
Development and evaluation of a novel oleogel system based on starch-water-wax-oilYuan Gao, Shimin Wu
Foods (Basel, Switzerland)|December 23, 2023
Occurrence, Concentration and Toxicity of 54 Polycyclic Aromatic Hydrocarbons in Butter during StorageJianqiang Lan, Shimin Wu
Food Chemistry|July 30, 2023
Halogenated polycyclic aromatic hydrocarbons in Chinese traditional sausages with high salt: Profiles in market samples and formation during home cookingWei Li, Shimin Wu
Food Additives & Contaminants. Part B, Surveillance|March 10, 2023
Determination, exposure and risk assessment of PAHs in natural vitamin E isolated from vegetable oil industryGuangyi Gong, Shimin Wu
Journal of Agricultural and Food Chemistry|July 18, 2025
Role of Phenylalanine in the Formation of Parent and Oxygenated Polycyclic Aromatic Hydrocarbons in Baking SystemsXin Ma, Shimin Wu
Pageof 13