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Shiwei Gao

Showing results (21-30 of 39) with videos related to

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Foods (Basel, Switzerland)|November 13, 2025
Effect of Combined Treatment of Heat Moisture and Ultrafine Grinding on the Quality of Gluten-Free Brown Rice BiscuitsShan Zhang, Di Yuan, Bin Hong, et al.
Food Chemistry|December 23, 2021
Dynamic changes in the aroma profile of Qingzhuan tea during its manufacturePanpan Liu, Pengcheng Zheng, Lin Feng, et al.
International Journal of Molecular Sciences|August 28, 2025
Nutrient-Enriched Germinated Brown Rice Alters the Intestinal Ecological Network by Regulating Lipid Metabolism in RatsChuanying Ren, Shuwen Lu, Shan Shan, et al.
Foods (Basel, Switzerland)|October 14, 2023
Digital Prediction of the Purchase Price of Fresh Tea Leaves of Enshi Yulu Based on Near-Infrared Spectroscopy Combined with Multivariate AnalysisShengpeng Wang, Lin Feng, Panpan Liu, et al.
Foods (Basel, Switzerland)|August 14, 2025
Dual Bioconversion Strategy: Synergistic Germination and <i>Lactobacillus</i> Fermentation Engineering for a γ-Aminobutyric Acid-Enriched Beverage from Brown RiceDi Yuan, Shan Zhang, Bin Hong, et al.
Scientific Reports|February 28, 2020
Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipaseLin Feng, Panpan Liu, Pengcheng Zheng, et al.
Foods (Basel, Switzerland)|December 17, 2024
Analysis of the Changes in Volatile Components During the Processing of Enshi Yulu TeaAnhui Gui, Fei Ye, Jinjin Xue, et al.
Food Chemistry: X|December 25, 2023
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysisJinjin Xue, Panpan Liu, Lin Feng, et al.
Foods (Basel, Switzerland)|October 14, 2023
Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile FermentationLin Feng, Shiwei Gao, Panpan Liu, et al.
Food Chemistry: X|July 3, 2026
Yellowing treatment transforms sensory profile of Qianlin cha (<i>Camellia cuspidata</i>): Key aroma compounds and quality enhancementFei Ye, Xueping Wang, Xiaoyan Qiao, et al.
Pageof 4

Showing results (21-30 of 39) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|November 13, 2025
Effect of Combined Treatment of Heat Moisture and Ultrafine Grinding on the Quality of Gluten-Free Brown Rice BiscuitsShan Zhang, Di Yuan, Bin Hong, et al.
Food Chemistry|December 23, 2021
Dynamic changes in the aroma profile of Qingzhuan tea during its manufacturePanpan Liu, Pengcheng Zheng, Lin Feng, et al.
International Journal of Molecular Sciences|August 28, 2025
Nutrient-Enriched Germinated Brown Rice Alters the Intestinal Ecological Network by Regulating Lipid Metabolism in RatsChuanying Ren, Shuwen Lu, Shan Shan, et al.
Foods (Basel, Switzerland)|October 14, 2023
Digital Prediction of the Purchase Price of Fresh Tea Leaves of Enshi Yulu Based on Near-Infrared Spectroscopy Combined with Multivariate AnalysisShengpeng Wang, Lin Feng, Panpan Liu, et al.
Foods (Basel, Switzerland)|August 14, 2025
Dual Bioconversion Strategy: Synergistic Germination and <i>Lactobacillus</i> Fermentation Engineering for a γ-Aminobutyric Acid-Enriched Beverage from Brown RiceDi Yuan, Shan Zhang, Bin Hong, et al.
Scientific Reports|February 28, 2020
Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipaseLin Feng, Panpan Liu, Pengcheng Zheng, et al.
Foods (Basel, Switzerland)|December 17, 2024
Analysis of the Changes in Volatile Components During the Processing of Enshi Yulu TeaAnhui Gui, Fei Ye, Jinjin Xue, et al.
Food Chemistry: X|December 25, 2023
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysisJinjin Xue, Panpan Liu, Lin Feng, et al.
Foods (Basel, Switzerland)|October 14, 2023
Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile FermentationLin Feng, Shiwei Gao, Panpan Liu, et al.
Food Chemistry: X|July 3, 2026
Yellowing treatment transforms sensory profile of Qianlin cha (<i>Camellia cuspidata</i>): Key aroma compounds and quality enhancementFei Ye, Xueping Wang, Xiaoyan Qiao, et al.
Pageof 4