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Xuefeng Zeng

Showing results (51-60 of 84) with videos related to

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Food Chemistry|May 3, 2021
Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)Jingui Liu, Chengxing Lin, Wei Zhang, et al.
Applied Optics|April 5, 2017
Large-aperture space optical system testing based on the scanning HartmannHaisong Wei, Feng Yan, Xindong Chen, et al.
Food Science & Nutrition|October 29, 2025
Specific Spoilage Bacterium of Chilled Sturgeon Fillets and the Bacterial Reduction Effect of ClO<sub>2</sub>Shirui Yu, Qin Cen, Shan Yu, et al.
Frontiers in Microbiology|July 28, 2020
Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)Qin Yang, Ju Meng, Wei Zhang, et al.
Food Chemistry|May 8, 2022
Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsionsJinTao Yang, Lu Liu, Zhongyue Tang, et al.
Optics Express|December 31, 2020
Equivalent thin-plate method for stressed mirror polishing of an off-axis aspheric silicon carbide lightweight mirrorLiqi Yi, Xuejun Zhang, Haifei Hu, et al.
Food Chemistry: X|December 25, 2023
Effects of tandem fermentation of edible mushroom and <i>L. plantarum</i> on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of <i>Rosa roxburghii Tratt</i> and coix seed beverageMengqi Liu, Xueyi Tian, Laping He, et al.
Foods (Basel, Switzerland)|September 9, 2022
Effect of Adding <i>Bifidobacterium animalis</i> BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by <i>Bacillus subtilis</i> GUTU09Qifeng Zhang, Guangqun Lan, Xueyi Tian, et al.
Frontiers in Nutrition|January 18, 2024
Quality attributes of paddy rice during storage as affected by accumulated temperatureQian Han, Yifan Chen, Xiuying Liu, et al.
Food Chemistry: X|January 11, 2024
Impact of <i>Ganoderma lucidum</i> fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of <i>Soybean</i>, <i>sweet potato</i> and <i>Zanthoxylum pericarpium</i> residuesQin Cen, Jin Fan, Rui Zhang, et al.
Pageof 9

Showing results (51-60 of 84) with videos related to

Sort By:
Pageof 9
Food Chemistry|May 3, 2021
Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)Jingui Liu, Chengxing Lin, Wei Zhang, et al.
Applied Optics|April 5, 2017
Large-aperture space optical system testing based on the scanning HartmannHaisong Wei, Feng Yan, Xindong Chen, et al.
Food Science & Nutrition|October 29, 2025
Specific Spoilage Bacterium of Chilled Sturgeon Fillets and the Bacterial Reduction Effect of ClO<sub>2</sub>Shirui Yu, Qin Cen, Shan Yu, et al.
Frontiers in Microbiology|July 28, 2020
Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)Qin Yang, Ju Meng, Wei Zhang, et al.
Food Chemistry|May 8, 2022
Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsionsJinTao Yang, Lu Liu, Zhongyue Tang, et al.
Optics Express|December 31, 2020
Equivalent thin-plate method for stressed mirror polishing of an off-axis aspheric silicon carbide lightweight mirrorLiqi Yi, Xuejun Zhang, Haifei Hu, et al.
Food Chemistry: X|December 25, 2023
Effects of tandem fermentation of edible mushroom and <i>L. plantarum</i> on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of <i>Rosa roxburghii Tratt</i> and coix seed beverageMengqi Liu, Xueyi Tian, Laping He, et al.
Foods (Basel, Switzerland)|September 9, 2022
Effect of Adding <i>Bifidobacterium animalis</i> BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by <i>Bacillus subtilis</i> GUTU09Qifeng Zhang, Guangqun Lan, Xueyi Tian, et al.
Frontiers in Nutrition|January 18, 2024
Quality attributes of paddy rice during storage as affected by accumulated temperatureQian Han, Yifan Chen, Xiuying Liu, et al.
Food Chemistry: X|January 11, 2024
Impact of <i>Ganoderma lucidum</i> fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of <i>Soybean</i>, <i>sweet potato</i> and <i>Zanthoxylum pericarpium</i> residuesQin Cen, Jin Fan, Rui Zhang, et al.
Pageof 9