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Xiaoyu Ouyang

Showing results (1-10 of 7) with videos related to

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The Journal of Physical Chemistry. A|April 20, 2026
Synergetic Effect of Fluorine Substitution and Substitution Position on Two Competing ESIPT Pathways in BR through DFT/TD-DFT InvestigationXiaoyu Ouyang, Hua Fang
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|April 30, 2024
Near-infrared fluorescent indolizine-dicyanomethylene-4H-pyran hybrids for viscosity imaging in living cellsJinyu Duan, Xiaoyu Ouyang, Zhiyong Jiang, et al.
Journal of Food Science|October 19, 2016
Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-AgingShuxun Liu, Shaoyang Wang, Guanshen Yuan, et al.
Physical Review Letters|May 17, 2024
Quantum-Acoustical Drude Peak ShiftJoonas Keski-Rahkonen, Xiaoyu Ouyang, Shaobing Yuan, et al.
Journal of Food Science and Technology|June 13, 2018
Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by <i>Lactobacillus plantarum</i> under different pH conditionsMing Wei, Shaoyang Wang, Pan Gu, et al.
Foods (Basel, Switzerland)|September 25, 2019
Effect of <i>Lactobacillus acidophilus</i>, <i>Oenococcus oeni</i>, and <i>Lactobacillus brevis</i> on Composition of Bog Bilberry JuiceYuqi Chen, Xiaoyu Ouyang, Oskar Laaksonen, et al.
Molecules (Basel, Switzerland)|October 6, 2016
Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji BerriesGuanshen Yuan, Jie Ren, Xiaoyu Ouyang, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
The Journal of Physical Chemistry. A|April 20, 2026
Synergetic Effect of Fluorine Substitution and Substitution Position on Two Competing ESIPT Pathways in BR through DFT/TD-DFT InvestigationXiaoyu Ouyang, Hua Fang
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|April 30, 2024
Near-infrared fluorescent indolizine-dicyanomethylene-4H-pyran hybrids for viscosity imaging in living cellsJinyu Duan, Xiaoyu Ouyang, Zhiyong Jiang, et al.
Journal of Food Science|October 19, 2016
Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-AgingShuxun Liu, Shaoyang Wang, Guanshen Yuan, et al.
Physical Review Letters|May 17, 2024
Quantum-Acoustical Drude Peak ShiftJoonas Keski-Rahkonen, Xiaoyu Ouyang, Shaobing Yuan, et al.
Journal of Food Science and Technology|June 13, 2018
Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by <i>Lactobacillus plantarum</i> under different pH conditionsMing Wei, Shaoyang Wang, Pan Gu, et al.
Foods (Basel, Switzerland)|September 25, 2019
Effect of <i>Lactobacillus acidophilus</i>, <i>Oenococcus oeni</i>, and <i>Lactobacillus brevis</i> on Composition of Bog Bilberry JuiceYuqi Chen, Xiaoyu Ouyang, Oskar Laaksonen, et al.
Molecules (Basel, Switzerland)|October 6, 2016
Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji BerriesGuanshen Yuan, Jie Ren, Xiaoyu Ouyang, et al.
Pageof 1