Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Shouwei Wang

Showing results (21-30 of 50) with videos related to

Pageof 5
Sort By:
Food Chemistry|August 16, 2020
Geographic origin discrimination of pork from different Chinese regions using mineral elements analysis assisted by machine learning techniquesJing Qi, Yingying Li, Chen Zhang, et al.
Foods (Basel, Switzerland)|February 25, 2023
Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar ProteinChenyan Zhu, Shouwei Wang, Yanhong Bai, et al.
Materials (Basel, Switzerland)|March 27, 2025
Role of Oxygen and Halogen Functionalization in Tuning the Surface Properties of Zr<sub>3</sub>C<sub>2</sub>T<sub>2</sub> MXene for Lithium Storage: A Density Functional Theory StudyHui Li, Zhengyang Xie, Tianwei Gao, et al.
Ultrasonics Sonochemistry|November 3, 2022
Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomicsChenchen Xu, Mingwu Zang, Xiaoling Qiao, et al.
Foods (Basel, Switzerland)|September 13, 2025
Visualization-Based Rapid Screening and Quantitative Analysis of Target Peptides for Meat AuthenticationYingying Zhang, Chaodi Kang, Mengyao Liu, et al.
Food Chemistry|June 25, 2022
Simultaneous screening and analysis of 155 veterinary drugs in livestock foods using ultra-high performance liquid chromatography tandem quadrupole linear-ion-trap mass spectrometryJuanqiang Wang, Wentao Zhao, Wenping Guo, et al.
Food Science & Nutrition|November 11, 2021
Effect of different cooking water on flavor characteristics of mutton soupBing Zhao, Baoguo Sun, Shouwei Wang, et al.
Food Research International (Ottawa, Ont.)|May 17, 2024
Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork bellyXiaohui Gong, Xi Chen, Ruifang Mi, et al.
Food Chemistry|September 20, 2021
Rapid LC-MS/MS method for the detection of seven animal species in meat productsMingyue Zhang, Yingying Li, Yingying Zhang, et al.
Bulletin of Environmental Contamination and Toxicology|June 8, 2021
Screening and Analysis of Multiclass Veterinary Drug Residues in Animal Source Foods using UPLC-Q-Exactive Orbitrap/MSWentao Zhao, Rui Jiang, Wenping Guo, et al.
Pageof 5

Showing results (21-30 of 50) with videos related to

Sort By:
Pageof 5
Food Chemistry|August 16, 2020
Geographic origin discrimination of pork from different Chinese regions using mineral elements analysis assisted by machine learning techniquesJing Qi, Yingying Li, Chen Zhang, et al.
Foods (Basel, Switzerland)|February 25, 2023
Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar ProteinChenyan Zhu, Shouwei Wang, Yanhong Bai, et al.
Materials (Basel, Switzerland)|March 27, 2025
Role of Oxygen and Halogen Functionalization in Tuning the Surface Properties of Zr<sub>3</sub>C<sub>2</sub>T<sub>2</sub> MXene for Lithium Storage: A Density Functional Theory StudyHui Li, Zhengyang Xie, Tianwei Gao, et al.
Ultrasonics Sonochemistry|November 3, 2022
Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomicsChenchen Xu, Mingwu Zang, Xiaoling Qiao, et al.
Foods (Basel, Switzerland)|September 13, 2025
Visualization-Based Rapid Screening and Quantitative Analysis of Target Peptides for Meat AuthenticationYingying Zhang, Chaodi Kang, Mengyao Liu, et al.
Food Chemistry|June 25, 2022
Simultaneous screening and analysis of 155 veterinary drugs in livestock foods using ultra-high performance liquid chromatography tandem quadrupole linear-ion-trap mass spectrometryJuanqiang Wang, Wentao Zhao, Wenping Guo, et al.
Food Science & Nutrition|November 11, 2021
Effect of different cooking water on flavor characteristics of mutton soupBing Zhao, Baoguo Sun, Shouwei Wang, et al.
Food Research International (Ottawa, Ont.)|May 17, 2024
Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork bellyXiaohui Gong, Xi Chen, Ruifang Mi, et al.
Food Chemistry|September 20, 2021
Rapid LC-MS/MS method for the detection of seven animal species in meat productsMingyue Zhang, Yingying Li, Yingying Zhang, et al.
Bulletin of Environmental Contamination and Toxicology|June 8, 2021
Screening and Analysis of Multiclass Veterinary Drug Residues in Animal Source Foods using UPLC-Q-Exactive Orbitrap/MSWentao Zhao, Rui Jiang, Wenping Guo, et al.
Pageof 5