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

Silei Lv

Showing results (1-10 of 9) with videos related to

Pageof 1
Sort By:
European Journal of Dental Education : Official Journal of the Association for Dental Education in Europe|April 28, 2025
Application Study of Virtual Simulation System for Preclinical Cavity Preparation TrainingSilei Lv, Mengting Duan, Wei Fan
BMC Oral Health|May 17, 2023
Enhanced in vitro antibacterial effect against Enterococcus faecalis by using both low-dose cetylpyridinium chloride and silver ionsSilei Lv, Wei Fan, Bing Fan
World Journal of Microbiology & Biotechnology|June 4, 2024
Mechanisms of Triton X-100 reducing the Ag<sup>+</sup>-resistance of Enterococcus faecalisSilei Lv, Mengting Duan, Bing Fan, et al.
BMC Medical Education|August 23, 2024
Effect of 3D printed teeth and virtual simulation system on the pre-clinical access cavity preparation training of senior dental undergraduatesMengting Duan, Silei Lv, Bing Fan, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Influences of thioalcohols on the release of aromas in sesame-flavor baijiuShiqi Yang, Silei Lv, Ling Xu, et al.
Food Chemistry|January 25, 2024
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification methodJiawen Duan, Wei Cheng, Silei Lv, et al.
Food Chemistry|July 24, 2024
Comprehensive analysis of risk factors (methanol, acetaldehyde and higher alcohols) in alcoholic beverages and their reduction strategies: GC-MS analysis and modified activated carbon adsorption and characterizationZiyang Wu, Silei Lv, Peng Xiao, et al.
Food Chemistry|May 15, 2024
Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beveragesZiyang Wu, Silei Lv, Peng Xiao, et al.
Food Chemistry|September 23, 2023
Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiuDan Qin, Silei Lv, Yi Shen, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
European Journal of Dental Education : Official Journal of the Association for Dental Education in Europe|April 28, 2025
Application Study of Virtual Simulation System for Preclinical Cavity Preparation TrainingSilei Lv, Mengting Duan, Wei Fan
BMC Oral Health|May 17, 2023
Enhanced in vitro antibacterial effect against Enterococcus faecalis by using both low-dose cetylpyridinium chloride and silver ionsSilei Lv, Wei Fan, Bing Fan
World Journal of Microbiology & Biotechnology|June 4, 2024
Mechanisms of Triton X-100 reducing the Ag<sup>+</sup>-resistance of Enterococcus faecalisSilei Lv, Mengting Duan, Bing Fan, et al.
BMC Medical Education|August 23, 2024
Effect of 3D printed teeth and virtual simulation system on the pre-clinical access cavity preparation training of senior dental undergraduatesMengting Duan, Silei Lv, Bing Fan, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Influences of thioalcohols on the release of aromas in sesame-flavor baijiuShiqi Yang, Silei Lv, Ling Xu, et al.
Food Chemistry|January 25, 2024
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification methodJiawen Duan, Wei Cheng, Silei Lv, et al.
Food Chemistry|July 24, 2024
Comprehensive analysis of risk factors (methanol, acetaldehyde and higher alcohols) in alcoholic beverages and their reduction strategies: GC-MS analysis and modified activated carbon adsorption and characterizationZiyang Wu, Silei Lv, Peng Xiao, et al.
Food Chemistry|May 15, 2024
Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beveragesZiyang Wu, Silei Lv, Peng Xiao, et al.
Food Chemistry|September 23, 2023
Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiuDan Qin, Silei Lv, Yi Shen, et al.
Pageof 1