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

Tengbin Wang

Showing results (1-10 of 8) with videos related to

Pageof 1
Sort By:
Scientific Reports|January 4, 2023
Enhancing grasshopper optimization algorithm (GOA) with levy flight for engineering applicationsLei Wu, Jiawei Wu, Tengbin Wang
Food Chemistry|November 11, 2020
Development and validation of an improved 3-methyl-2-benzothiazolinone hydrazone method for quantitative determination of reducing sugar ends in chitooligosaccharidesXingshuang Lv, Pengbo Wang, Tengbin Wang, et al.
Frontiers in Microbiology|August 15, 2022
Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, ChinaLei Jiang, Yu Chen, Li Deng, et al.
Carbohydrate Polymers|June 1, 2024
FTIR determination of the degree of molar substitution for hydroxypropyl chitosanFang Liu, Yinchun Liu, Youli Guo, et al.
Micron (Oxford, England : 1993)|March 23, 2013
Ultrastructural observations of human epidermal melanocytes cultured on polyethylene terephthalate filmQingxia Huang, Weiquan Liang, Dandan Xu, et al.
Food Chemistry|January 4, 2026
Impact of ultrasound-assisted braising on Xinjiang-style jar stewed mutton flavor compoundsXinyu Chen, Tengbin Wang, Huabo Fu, et al.
Carbohydrate Polymers|April 16, 2021
Simultaneous determination of molar degree of substitution and its distribution fraction, degree of acetylation in hydroxypropyl chitosan by <sup>1</sup>H NMR spectroscopyPengbo Wang, Xingshuang Lv, Bingqian Zhang, et al.
Frontiers in Microbiology|July 11, 2022
The Effect of the Ratio of Gamma Aminobutyric Acid-Producing <i>Saccharomyces cerevisiae</i> DL6-20 and <i>Kluyveromyces marxianus</i> B13-5 Addition on Cheese QualityShan Li, Yan Zhang, Xu Li, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Scientific Reports|January 4, 2023
Enhancing grasshopper optimization algorithm (GOA) with levy flight for engineering applicationsLei Wu, Jiawei Wu, Tengbin Wang
Food Chemistry|November 11, 2020
Development and validation of an improved 3-methyl-2-benzothiazolinone hydrazone method for quantitative determination of reducing sugar ends in chitooligosaccharidesXingshuang Lv, Pengbo Wang, Tengbin Wang, et al.
Frontiers in Microbiology|August 15, 2022
Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, ChinaLei Jiang, Yu Chen, Li Deng, et al.
Carbohydrate Polymers|June 1, 2024
FTIR determination of the degree of molar substitution for hydroxypropyl chitosanFang Liu, Yinchun Liu, Youli Guo, et al.
Micron (Oxford, England : 1993)|March 23, 2013
Ultrastructural observations of human epidermal melanocytes cultured on polyethylene terephthalate filmQingxia Huang, Weiquan Liang, Dandan Xu, et al.
Food Chemistry|January 4, 2026
Impact of ultrasound-assisted braising on Xinjiang-style jar stewed mutton flavor compoundsXinyu Chen, Tengbin Wang, Huabo Fu, et al.
Carbohydrate Polymers|April 16, 2021
Simultaneous determination of molar degree of substitution and its distribution fraction, degree of acetylation in hydroxypropyl chitosan by <sup>1</sup>H NMR spectroscopyPengbo Wang, Xingshuang Lv, Bingqian Zhang, et al.
Frontiers in Microbiology|July 11, 2022
The Effect of the Ratio of Gamma Aminobutyric Acid-Producing <i>Saccharomyces cerevisiae</i> DL6-20 and <i>Kluyveromyces marxianus</i> B13-5 Addition on Cheese QualityShan Li, Yan Zhang, Xu Li, et al.
Pageof 1