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Xiuyan Zhang

Showing results (11-20 of 67) with videos related to

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Applied Optics|October 20, 2017
Velocity measurement based on multiple self-mixing interferenceXiuyan Zhang, Wanying Gu, Chunlei Jiang, et al.
Scientific Reports|October 24, 2025
mTOR/HIF-1α-associated scleral metabolic reprogramming by Mingshi formula in form-deprivation myopiaYixue Yin, Xiuyan Zhang, Yibo Han, et al.
Chemical Communications (Cambridge, England)|January 11, 2014
Highly dispersed iron oxides on mesoporous carbon for selective oxidation of benzyl alcohol with molecular oxygenLonglong Geng, Xiuyan Zhang, Wenxiang Zhang, et al.
Frontiers in Microbiology|September 20, 2021
Oenological Characteristics of Four Non-<i>Saccharomyces</i> Yeast Strains With <i>β</i>-Glycosidase ActivityTao Qin, Jing Liao, Yingyuan Zheng, et al.
World Journal of Microbiology & Biotechnology|November 27, 2025
Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiaeDesire Nzoyisaba, Yajie Yu, Jiao Liu, et al.
Current Microbiology|April 15, 2026
Quality Enhancement of Riesling Wine Through Co-Fermentation of Non-Saccharomyces Yeasts with β-Glucosidase Activity and Saccharomyces cerevisiaeDesire Nzoyisaba, Yajie Yu, Jiao Liu, et al.
Journal of Fungi (Basel, Switzerland)|October 27, 2022
Effects of Purified β-Glucosidases from <i>Issatchenkia terricola</i>, <i>Pichia kudriavzevii</i>, <i>Metschnikowia pulcherrima</i> on the Flavor Complexity and Typicality of WinesWanying Zhu, Wenxia Zhang, Tao Qin, et al.
Plant Science : an International Journal of Experimental Plant Biology|October 19, 2019
Comparative phosphoproteomic analysis of developing maize seeds suggests a pivotal role for enolase in promoting starch synthesisHanwei Cao, Yuwei Zhou, Ying Chang, et al.
Journal of Food Science and Technology|September 20, 2018
Selection of non-<i>Saccharomyces</i> yeasts for orange wine fermentation based on their enological traits and volatile compounds formationLanlan Hu, Jia Wang, Xueao Ji, et al.
Frontiers in Microbiology|July 18, 2022
Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation ProcessesZhenzhen Xie, Chanisara Koysomboon, Huan Zhang, et al.
Pageof 7

Showing results (11-20 of 67) with videos related to

Sort By:
Pageof 7
Applied Optics|October 20, 2017
Velocity measurement based on multiple self-mixing interferenceXiuyan Zhang, Wanying Gu, Chunlei Jiang, et al.
Scientific Reports|October 24, 2025
mTOR/HIF-1α-associated scleral metabolic reprogramming by Mingshi formula in form-deprivation myopiaYixue Yin, Xiuyan Zhang, Yibo Han, et al.
Chemical Communications (Cambridge, England)|January 11, 2014
Highly dispersed iron oxides on mesoporous carbon for selective oxidation of benzyl alcohol with molecular oxygenLonglong Geng, Xiuyan Zhang, Wenxiang Zhang, et al.
Frontiers in Microbiology|September 20, 2021
Oenological Characteristics of Four Non-<i>Saccharomyces</i> Yeast Strains With <i>β</i>-Glycosidase ActivityTao Qin, Jing Liao, Yingyuan Zheng, et al.
World Journal of Microbiology & Biotechnology|November 27, 2025
Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiaeDesire Nzoyisaba, Yajie Yu, Jiao Liu, et al.
Current Microbiology|April 15, 2026
Quality Enhancement of Riesling Wine Through Co-Fermentation of Non-Saccharomyces Yeasts with β-Glucosidase Activity and Saccharomyces cerevisiaeDesire Nzoyisaba, Yajie Yu, Jiao Liu, et al.
Journal of Fungi (Basel, Switzerland)|October 27, 2022
Effects of Purified β-Glucosidases from <i>Issatchenkia terricola</i>, <i>Pichia kudriavzevii</i>, <i>Metschnikowia pulcherrima</i> on the Flavor Complexity and Typicality of WinesWanying Zhu, Wenxia Zhang, Tao Qin, et al.
Plant Science : an International Journal of Experimental Plant Biology|October 19, 2019
Comparative phosphoproteomic analysis of developing maize seeds suggests a pivotal role for enolase in promoting starch synthesisHanwei Cao, Yuwei Zhou, Ying Chang, et al.
Journal of Food Science and Technology|September 20, 2018
Selection of non-<i>Saccharomyces</i> yeasts for orange wine fermentation based on their enological traits and volatile compounds formationLanlan Hu, Jia Wang, Xueao Ji, et al.
Frontiers in Microbiology|July 18, 2022
Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation ProcessesZhenzhen Xie, Chanisara Koysomboon, Huan Zhang, et al.
Pageof 7