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Xianli Gao

Showing results (1-10 of 46) with videos related to

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Frontiers in Nutrition|September 21, 2023
Editorial: Selenium and human healthXianli Gao
Frontiers in Psychology|March 26, 2026
Impact of emotional intelligence on academic procrastination among EFL learners in China: Serial mediation role of self-efficacy and psychological resilienceLi Li, Xianli Gao
Food Chemistry|September 27, 2017
Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042Xianli Gao, Yiyun Yin, Cunshan Zhou
Journal of Hazardous Materials|August 29, 2025
Rapid identification of metal resistance genes using an enhanced ResNet deep learning model trained on a largely expanded BacMet-based databaseJiale Chen, Xianli Gao, Chunhua Zhang, et al.
Journal of the Science of Food and Agriculture|December 31, 2013
A novel method for beef potentiator preparation and identification of its characteristic aroma compoundsXianli Gao, Shuang Yan, Bao Yang, et al.
Carbohydrate Polymers|April 7, 2026
Optimization of the quality and physicochemical properties of selenium-enriched wheat fresh noodles by incorporating a wheat starch-based complex improverZhi-Hong Zhang, Huiyue Wang, Kaiwei Zhang, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condimentXianli Gao, Junke Zhang, Joe M Regenstein, et al.
Current Research in Food Science|July 14, 2021
Hawthorn pectin: Extraction, function and utilizationLi Li, Xianli Gao, Jiguang Liu, et al.
Journal of the Science of Food and Agriculture|December 26, 2018
Separation, biochemical characterization and salt-tolerant mechanisms of alkaline protease from Aspergillus oryzaeXianli Gao, Yiyun Yin, Jingkun Yan, et al.
Food Chemistry|July 20, 2025
Enhancing the quality and health benefits of fresh noodles: The impact of selenium-enriched wheat flour on physicochemical properties and nutritional valueZhi-Hong Zhang, Huiyue Wang, Zhankai Zhang, et al.
Pageof 5

Showing results (1-10 of 46) with videos related to

Sort By:
Pageof 5
Frontiers in Nutrition|September 21, 2023
Editorial: Selenium and human healthXianli Gao
Frontiers in Psychology|March 26, 2026
Impact of emotional intelligence on academic procrastination among EFL learners in China: Serial mediation role of self-efficacy and psychological resilienceLi Li, Xianli Gao
Food Chemistry|September 27, 2017
Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042Xianli Gao, Yiyun Yin, Cunshan Zhou
Journal of Hazardous Materials|August 29, 2025
Rapid identification of metal resistance genes using an enhanced ResNet deep learning model trained on a largely expanded BacMet-based databaseJiale Chen, Xianli Gao, Chunhua Zhang, et al.
Journal of the Science of Food and Agriculture|December 31, 2013
A novel method for beef potentiator preparation and identification of its characteristic aroma compoundsXianli Gao, Shuang Yan, Bao Yang, et al.
Carbohydrate Polymers|April 7, 2026
Optimization of the quality and physicochemical properties of selenium-enriched wheat fresh noodles by incorporating a wheat starch-based complex improverZhi-Hong Zhang, Huiyue Wang, Kaiwei Zhang, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condimentXianli Gao, Junke Zhang, Joe M Regenstein, et al.
Current Research in Food Science|July 14, 2021
Hawthorn pectin: Extraction, function and utilizationLi Li, Xianli Gao, Jiguang Liu, et al.
Journal of the Science of Food and Agriculture|December 26, 2018
Separation, biochemical characterization and salt-tolerant mechanisms of alkaline protease from Aspergillus oryzaeXianli Gao, Yiyun Yin, Jingkun Yan, et al.
Food Chemistry|July 20, 2025
Enhancing the quality and health benefits of fresh noodles: The impact of selenium-enriched wheat flour on physicochemical properties and nutritional valueZhi-Hong Zhang, Huiyue Wang, Zhankai Zhang, et al.
Pageof 5