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Siyang Deng

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

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Meat Science|June 6, 2022
Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried baconSiyang Deng, Shuo Shi, Xiufang Xia
Neural Networks : the Official Journal of the International Neural Network Society|October 30, 2020
Multiple graphs learning with a new weighted tensor nuclear normDeyan Xie, Quanxue Gao, Siyang Deng, et al.
Journal of Health, Population, and Nutrition|May 9, 2025
Negative association between body roundness index and constipation: insights from NHANESLingting Chen, Huirong Xiao, Xuchao Yu, et al.
Food Chemistry|May 6, 2021
Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage timeSiyang Deng, Yunhe Liu, Feng Huang, et al.
Journal of Hazardous Materials|November 8, 2023
Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kitSiyang Deng, Junmei Liu, Dong Han, et al.
Meat Science|June 18, 2021
Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperaturesSiyang Deng, Xue Bai, Ying Li, et al.
Food Research International (Ottawa, Ont.)|May 12, 2026
Ingredient-driven mitigation of warmed-over flavor by Chinese star anise in precooked Chinese stewed beefJunmei Liu, Siyang Deng, Donghui Xu, et al.
Food Chemistry: X|August 22, 2024
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheatingJunmei Liu, Siyang Deng, Jingfan Wang, et al.
Food & Function|June 29, 2023
Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal processDong Han, Siyang Deng, Hang Wang, et al.
Pageof 1

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

Sort By:
Pageof 1
Meat Science|June 6, 2022
Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried baconSiyang Deng, Shuo Shi, Xiufang Xia
Neural Networks : the Official Journal of the International Neural Network Society|October 30, 2020
Multiple graphs learning with a new weighted tensor nuclear normDeyan Xie, Quanxue Gao, Siyang Deng, et al.
Journal of Health, Population, and Nutrition|May 9, 2025
Negative association between body roundness index and constipation: insights from NHANESLingting Chen, Huirong Xiao, Xuchao Yu, et al.
Food Chemistry|May 6, 2021
Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage timeSiyang Deng, Yunhe Liu, Feng Huang, et al.
Journal of Hazardous Materials|November 8, 2023
Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kitSiyang Deng, Junmei Liu, Dong Han, et al.
Meat Science|June 18, 2021
Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperaturesSiyang Deng, Xue Bai, Ying Li, et al.
Food Research International (Ottawa, Ont.)|May 12, 2026
Ingredient-driven mitigation of warmed-over flavor by Chinese star anise in precooked Chinese stewed beefJunmei Liu, Siyang Deng, Donghui Xu, et al.
Food Chemistry: X|August 22, 2024
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheatingJunmei Liu, Siyang Deng, Jingfan Wang, et al.
Food & Function|June 29, 2023
Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal processDong Han, Siyang Deng, Hang Wang, et al.
Pageof 1