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Shiwei Gao

Showing results (31-40 of 39) with videos related to

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Food Chemistry: X|February 2, 2026
Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomicsPanpan Liu, Jia Chen, Lin Feng, et al.
Foods (Basel, Switzerland)|April 13, 2023
Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic AnalysisAnhui Gui, Shiwei Gao, Pengcheng Zheng, et al.
Food Research International (Ottawa, Ont.)|February 22, 2025
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysisJinjin Xue, Panpan Liu, Yongquan Xu, et al.
Journal of Agricultural and Food Chemistry|September 13, 2024
Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile FermentationLin Feng, Panpan Liu, Shengpeng Wang, et al.
Molecules (Basel, Switzerland)|November 13, 2021
Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying MethodsFei Ye, Xiaoyan Qiao, Anhui Gui, et al.
Plants (Basel, Switzerland)|September 28, 2024
Advancements in Cold-Region Rice Breeding: The 4S Phenotypic-Design Breeding System and Its Applications in HeilongjiangBaohai Liu, Shoujun Nie, Shiwei Gao, et al.
Food Chemistry: X|September 8, 2025
Lipid oxidation driven olefinic aldehyde biosynthesis shapes aged aroma in Qingzhuan teaPengcheng Zheng, Lin Feng, Shiwei Gao, et al.
Molecules (Basel, Switzerland)|July 9, 2022
Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow TeaFei Ye, Xiaoyan Qiao, Anhui Gui, et al.
Metabolites|March 26, 2025
Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green TeaFei Ye, Anhui Gui, Xiaoyan Qiao, et al.
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Showing results (31-40 of 39) with videos related to

Sort By:
Pageof 4
You have reached the last page of results.This site can display upto 39 results.
Food Chemistry: X|February 2, 2026
Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomicsPanpan Liu, Jia Chen, Lin Feng, et al.
Foods (Basel, Switzerland)|April 13, 2023
Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic AnalysisAnhui Gui, Shiwei Gao, Pengcheng Zheng, et al.
Food Research International (Ottawa, Ont.)|February 22, 2025
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysisJinjin Xue, Panpan Liu, Yongquan Xu, et al.
Journal of Agricultural and Food Chemistry|September 13, 2024
Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile FermentationLin Feng, Panpan Liu, Shengpeng Wang, et al.
Molecules (Basel, Switzerland)|November 13, 2021
Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying MethodsFei Ye, Xiaoyan Qiao, Anhui Gui, et al.
Plants (Basel, Switzerland)|September 28, 2024
Advancements in Cold-Region Rice Breeding: The 4S Phenotypic-Design Breeding System and Its Applications in HeilongjiangBaohai Liu, Shoujun Nie, Shiwei Gao, et al.
Food Chemistry: X|September 8, 2025
Lipid oxidation driven olefinic aldehyde biosynthesis shapes aged aroma in Qingzhuan teaPengcheng Zheng, Lin Feng, Shiwei Gao, et al.
Molecules (Basel, Switzerland)|July 9, 2022
Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow TeaFei Ye, Xiaoyan Qiao, Anhui Gui, et al.
Metabolites|March 26, 2025
Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green TeaFei Ye, Anhui Gui, Xiaoyan Qiao, et al.
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