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Weiyuan Tang

Showing results (11-20 of 17) with videos related to

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Molecules (Basel, Switzerland)|November 26, 2022
Effect of <i>Hanseniaspora uvarum</i>-<i>Saccharomyces cerevisiae</i> Mixed Fermentation on Aroma Characteristics of <i>Rosa roxburghii</i> Tratt, Blueberry, and Plum WinesMingzheng Huang, Xiaozhu Liu, Xin Li, et al.
Food Chemistry: X|March 17, 2023
Characterization of aroma compounds in <i>Rosa roxburghii</i> Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometryXiaofang Sheng, Mingzheng Huang, Tingting Li, et al.
Science (New York, N.Y.)|November 27, 2020
Exceptional nexus with a hybrid topological invariantWeiyuan Tang, Xue Jiang, Kun Ding, et al.
Foods (Basel, Switzerland)|August 28, 2025
Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of <i>Camellia sinensis</i> cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine LearningXiaohui Liu, Mingzheng Huang, Weiyuan Tang, et al.
Food Chemistry: X|November 5, 2024
Characterization and perceptual interaction of key aroma compounds in <i>Rosa roxburghii</i> Tratt by sensomics approachXiaofang Sheng, Xin Li, Xinxin Lu, et al.
Physical Review Letters|September 2, 2022
Experimental Realization of Weyl Exceptional Rings in a Synthetic Three-Dimensional Non-Hermitian Phononic CrystalJing-Jing Liu, Zheng-Wei Li, Ze-Guo Chen, et al.
Food Chemistry: X|June 15, 2026
Fermentation with <i>Lactobacillus reuteri</i> and <i>Lachancea fermentati</i> improves the bioactivity and flavor-sensory characteristics of <i>Rosa roxburghii</i> Tratt. juiceJing Wang, Qiang Zhu, Mingyi Yu, et al.
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Showing results (11-20 of 17) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 17 results.
Molecules (Basel, Switzerland)|November 26, 2022
Effect of <i>Hanseniaspora uvarum</i>-<i>Saccharomyces cerevisiae</i> Mixed Fermentation on Aroma Characteristics of <i>Rosa roxburghii</i> Tratt, Blueberry, and Plum WinesMingzheng Huang, Xiaozhu Liu, Xin Li, et al.
Food Chemistry: X|March 17, 2023
Characterization of aroma compounds in <i>Rosa roxburghii</i> Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometryXiaofang Sheng, Mingzheng Huang, Tingting Li, et al.
Science (New York, N.Y.)|November 27, 2020
Exceptional nexus with a hybrid topological invariantWeiyuan Tang, Xue Jiang, Kun Ding, et al.
Foods (Basel, Switzerland)|August 28, 2025
Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of <i>Camellia sinensis</i> cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine LearningXiaohui Liu, Mingzheng Huang, Weiyuan Tang, et al.
Food Chemistry: X|November 5, 2024
Characterization and perceptual interaction of key aroma compounds in <i>Rosa roxburghii</i> Tratt by sensomics approachXiaofang Sheng, Xin Li, Xinxin Lu, et al.
Physical Review Letters|September 2, 2022
Experimental Realization of Weyl Exceptional Rings in a Synthetic Three-Dimensional Non-Hermitian Phononic CrystalJing-Jing Liu, Zheng-Wei Li, Ze-Guo Chen, et al.
Food Chemistry: X|June 15, 2026
Fermentation with <i>Lactobacillus reuteri</i> and <i>Lachancea fermentati</i> improves the bioactivity and flavor-sensory characteristics of <i>Rosa roxburghii</i> Tratt. juiceJing Wang, Qiang Zhu, Mingyi Yu, et al.
Pageof 2