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Xinye Wu

Showing results (1-10 of 54) with videos related to

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Entropy (Basel, Switzerland)|June 26, 2026
Traffic Flow Prediction Based on Hypergraph Spatiotemporal Interaction NetworkWei Cao, Haipeng Jiang, Xinye Wu
Foods (Basel, Switzerland)|June 10, 2022
Characterization and Discrimination of Apples by Flash GC E-Nose: Geographical Regions and Botanical Origins Studies in ChinaXinye Wu, Marie-Laure Fauconnier, Jinfeng Bi
Foods (Basel, Switzerland)|March 10, 2022
Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest YearsXinye Wu, Jinfeng Bi, Marie-Laure Fauconnier
Frontiers in Psychology|February 28, 2022
Second Language Proficiency Modulates the Dependency of Bilingual Language Control on Domain-General Cognitive ControlQiping Wang, Xinye Wu, Yannan Ji, et al.
Food Research International (Ottawa, Ont.)|June 14, 2023
Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storageYing Lyu, Qinqin Chen, Min Gou, et al.
Journal of Texture Studies|May 29, 2023
Effects of cell morphology on the textural attributes of fruit cubes in freeze-drying: Apples, strawberries, and mangoes as examplesShuhan Feng, Jianyong Yi, Xinye Wu, et al.
Cell Reports|May 26, 2026
Pectin methylesterases regulated by WRKY76 mediate cadmium accumulation and tolerance via demethylesterifying pectin in riceLantian Zhang, Jingai Tan, Xinye Wu, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-noseQinqin Chen, Jianxin Song, Jinfeng Bi, et al.
Food Chemistry|April 5, 2017
Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food systemMo Zhou, Qinqin Chen, Jinfeng Bi, et al.
Journal of Food Science|November 29, 2022
Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slicesFengzhao Wang, Jinfeng Bi, Jian Lyu, et al.
Pageof 6

Showing results (1-10 of 54) with videos related to

Sort By:
Pageof 6
Entropy (Basel, Switzerland)|June 26, 2026
Traffic Flow Prediction Based on Hypergraph Spatiotemporal Interaction NetworkWei Cao, Haipeng Jiang, Xinye Wu
Foods (Basel, Switzerland)|June 10, 2022
Characterization and Discrimination of Apples by Flash GC E-Nose: Geographical Regions and Botanical Origins Studies in ChinaXinye Wu, Marie-Laure Fauconnier, Jinfeng Bi
Foods (Basel, Switzerland)|March 10, 2022
Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest YearsXinye Wu, Jinfeng Bi, Marie-Laure Fauconnier
Frontiers in Psychology|February 28, 2022
Second Language Proficiency Modulates the Dependency of Bilingual Language Control on Domain-General Cognitive ControlQiping Wang, Xinye Wu, Yannan Ji, et al.
Food Research International (Ottawa, Ont.)|June 14, 2023
Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storageYing Lyu, Qinqin Chen, Min Gou, et al.
Journal of Texture Studies|May 29, 2023
Effects of cell morphology on the textural attributes of fruit cubes in freeze-drying: Apples, strawberries, and mangoes as examplesShuhan Feng, Jianyong Yi, Xinye Wu, et al.
Cell Reports|May 26, 2026
Pectin methylesterases regulated by WRKY76 mediate cadmium accumulation and tolerance via demethylesterifying pectin in riceLantian Zhang, Jingai Tan, Xinye Wu, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-noseQinqin Chen, Jianxin Song, Jinfeng Bi, et al.
Food Chemistry|April 5, 2017
Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food systemMo Zhou, Qinqin Chen, Jinfeng Bi, et al.
Journal of Food Science|November 29, 2022
Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slicesFengzhao Wang, Jinfeng Bi, Jian Lyu, et al.
Pageof 6