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Xinping Lin

Showing results (91-100 of 136) with videos related to

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Frontiers in Microbiology|January 22, 2019
Shortening Fermentation Period and Quality Improvement of Fermented Fish, <i>Chouguiyu</i>, by Co-inoculation of <i>Lactococcus lactis</i> M10 and <i>Weissella cibaria</i> M3Ruiqi Bao, Sasa Liu, Chaofan Ji, et al.
Foods (Basel, Switzerland)|December 30, 2025
Enhancement of Quality and Safety of Low-Salt <i>Pixian</i> Douban Fermentation with <i>Paenibacillus polymyxa</i> M17 27-6Zirong Gao, Weihong Tao, Xiaolei Ren, et al.
International Journal of Food Microbiology|May 10, 2025
Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides)Xianhao Zhang, Bingrui Guo, Bing Dai, et al.
Journal of the Science of Food and Agriculture|January 13, 2023
Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish productZuoli Zhang, Ruohan Wu, Wenhuan Xu, et al.
Biotechnology and Applied Biochemistry|February 5, 2020
Analysis of carotenoid profile changes and carotenogenic genes transcript levels in Rhodosporidium toruloides mutants from an optimized Agrobacterium tumefaciens-mediated transformation methodZeping Sun, Jing Lv, Chaofan Ji, et al.
Food Research International (Ottawa, Ont.)|January 15, 2026
Exploring the effects of different ratio of Lactococcus lactis M10 and Weissella cibaria M3 on the microbial community, quality and safety of fermented fishChanglei Ji, Qixuan Pei, Shimiao Wang, et al.
International Journal of Food Microbiology|June 28, 2024
The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentationHao Shang, Ying Yue, Bingrui Guo, et al.
Food Chemistry: X|October 2, 2023
Density functional theory studies on the oleic acid thermal oxidation into volatile compoundsLin Xiao, Shang Wang, Yi Wang, et al.
Frontiers in Neurology|January 10, 2022
Prediction-Driven Decision Support for Patients With Mild Stroke: A Model Based on Machine Learning AlgorithmsXinping Lin, Shiteng Lin, XiaoLi Cui, et al.
Food Chemistry: X|February 16, 2024
Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory studyBinchen Wang, Shaohua Dou, Shang Wang, et al.
Pageof 14

Showing results (91-100 of 136) with videos related to

Sort By:
Pageof 14
Frontiers in Microbiology|January 22, 2019
Shortening Fermentation Period and Quality Improvement of Fermented Fish, <i>Chouguiyu</i>, by Co-inoculation of <i>Lactococcus lactis</i> M10 and <i>Weissella cibaria</i> M3Ruiqi Bao, Sasa Liu, Chaofan Ji, et al.
Foods (Basel, Switzerland)|December 30, 2025
Enhancement of Quality and Safety of Low-Salt <i>Pixian</i> Douban Fermentation with <i>Paenibacillus polymyxa</i> M17 27-6Zirong Gao, Weihong Tao, Xiaolei Ren, et al.
International Journal of Food Microbiology|May 10, 2025
Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides)Xianhao Zhang, Bingrui Guo, Bing Dai, et al.
Journal of the Science of Food and Agriculture|January 13, 2023
Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish productZuoli Zhang, Ruohan Wu, Wenhuan Xu, et al.
Biotechnology and Applied Biochemistry|February 5, 2020
Analysis of carotenoid profile changes and carotenogenic genes transcript levels in Rhodosporidium toruloides mutants from an optimized Agrobacterium tumefaciens-mediated transformation methodZeping Sun, Jing Lv, Chaofan Ji, et al.
Food Research International (Ottawa, Ont.)|January 15, 2026
Exploring the effects of different ratio of Lactococcus lactis M10 and Weissella cibaria M3 on the microbial community, quality and safety of fermented fishChanglei Ji, Qixuan Pei, Shimiao Wang, et al.
International Journal of Food Microbiology|June 28, 2024
The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentationHao Shang, Ying Yue, Bingrui Guo, et al.
Food Chemistry: X|October 2, 2023
Density functional theory studies on the oleic acid thermal oxidation into volatile compoundsLin Xiao, Shang Wang, Yi Wang, et al.
Frontiers in Neurology|January 10, 2022
Prediction-Driven Decision Support for Patients With Mild Stroke: A Model Based on Machine Learning AlgorithmsXinping Lin, Shiteng Lin, XiaoLi Cui, et al.
Food Chemistry: X|February 16, 2024
Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory studyBinchen Wang, Shaohua Dou, Shang Wang, et al.
Pageof 14