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Xiuting Li

Showing results (131-140 of 249) with videos related to

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Gels (Basel, Switzerland)|February 24, 2023
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and StructureYanlong Liu, Yuqing Lei, Xu Kang, et al.
International Journal of Biological Macromolecules|March 31, 2017
Engineering a xylanase from Streptomyce rochei L10904 by mutation to improve its catalytic characteristicsQin Li, Baoguo Sun, Huiyong Jia, et al.
The Journal of Physical Chemistry Letters|February 4, 2021
Probing Dynamics of Lead(II) Sulfide Quantum Dots in Solution Ligand Exchange by VoltammetryJie Chen, Chonglin Yuan, Weili Liang, et al.
Journal of Bioscience and Bioengineering|September 23, 2018
Roles of aging in the production of light-flavored DaquGuangsen Fan, Zhilei Fu, Baoguo Sun, et al.
ACS Applied Materials & Interfaces|March 18, 2025
Dual Cross-Linked Poly(ether imide)/Poly(vinyl alcohol) Network Binder with Improved Stability for Silicon Based Anodes in Lithium-Ion BatteriesZhaohu Ba, Zhenxing Wang, Ke Xu, et al.
Food Chemistry: X|December 25, 2023
Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern ChinaYanfang Wu, Zhongfu Duan, Jialiang Niu, et al.
Biosensors & Bioelectronics|July 12, 2021
Nonmetallic SERS-based immunosensor byintegrating MoS<sub>2</sub> nanoflower and nanosheet towards the direct serum detection of carbohydrate antigen 19-9Jiamin Jiang, Hongmei Liu, Xiuting Li, et al.
Foods (Basel, Switzerland)|January 8, 2023
Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor BaijiuYouqiang Xu, Mengqin Wu, Jialiang Niu, et al.
Analytical Methods : Advancing Methods and Applications|January 25, 2021
Analysis of pyrethroids in cereals by HPLC with a deep eutectic solvent-based dispersive liquid-liquid microextraction with solidification of floating organic dropletsBeiqi Wu, Zhengyan Guo, Xiuting Li, et al.
International Journal of Food Microbiology|March 26, 2025
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor BaijiuFanghang Qiu, Weiwei Li, Ya Zhang, et al.
Pageof 25

Showing results (131-140 of 249) with videos related to

Sort By:
Pageof 25
Gels (Basel, Switzerland)|February 24, 2023
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and StructureYanlong Liu, Yuqing Lei, Xu Kang, et al.
International Journal of Biological Macromolecules|March 31, 2017
Engineering a xylanase from Streptomyce rochei L10904 by mutation to improve its catalytic characteristicsQin Li, Baoguo Sun, Huiyong Jia, et al.
The Journal of Physical Chemistry Letters|February 4, 2021
Probing Dynamics of Lead(II) Sulfide Quantum Dots in Solution Ligand Exchange by VoltammetryJie Chen, Chonglin Yuan, Weili Liang, et al.
Journal of Bioscience and Bioengineering|September 23, 2018
Roles of aging in the production of light-flavored DaquGuangsen Fan, Zhilei Fu, Baoguo Sun, et al.
ACS Applied Materials & Interfaces|March 18, 2025
Dual Cross-Linked Poly(ether imide)/Poly(vinyl alcohol) Network Binder with Improved Stability for Silicon Based Anodes in Lithium-Ion BatteriesZhaohu Ba, Zhenxing Wang, Ke Xu, et al.
Food Chemistry: X|December 25, 2023
Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern ChinaYanfang Wu, Zhongfu Duan, Jialiang Niu, et al.
Biosensors & Bioelectronics|July 12, 2021
Nonmetallic SERS-based immunosensor byintegrating MoS<sub>2</sub> nanoflower and nanosheet towards the direct serum detection of carbohydrate antigen 19-9Jiamin Jiang, Hongmei Liu, Xiuting Li, et al.
Foods (Basel, Switzerland)|January 8, 2023
Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor BaijiuYouqiang Xu, Mengqin Wu, Jialiang Niu, et al.
Analytical Methods : Advancing Methods and Applications|January 25, 2021
Analysis of pyrethroids in cereals by HPLC with a deep eutectic solvent-based dispersive liquid-liquid microextraction with solidification of floating organic dropletsBeiqi Wu, Zhengyan Guo, Xiuting Li, et al.
International Journal of Food Microbiology|March 26, 2025
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor BaijiuFanghang Qiu, Weiwei Li, Ya Zhang, et al.
Pageof 25