Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Yangshuhan Xu

Showing results (1-10 of 3) with videos related to

Pageof 1
Sort By:
Asian Pacific Journal of Allergy and Immunology|February 16, 2026
Buckwheat allergyFeng Chen, Yangshuhan Xu, Kelong Ma, et al.
Journal of Agricultural and Food Chemistry|March 12, 2026
Thermally Stable Oleosin Is a Major, Cross-Reactive Allergen in Common Buckwheat (<i>Fagopyrum esculentum</i>)Feng Chen, Lulu Cheng, Yangshuhan Xu, et al.
Journal of the Science of Food and Agriculture|April 18, 2026
The dual effect of thermal processing on the allergenicity of buckwheat 13S globulinLulu Cheng, Kun Wang, Yiting Zhao, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Asian Pacific Journal of Allergy and Immunology|February 16, 2026
Buckwheat allergyFeng Chen, Yangshuhan Xu, Kelong Ma, et al.
Journal of Agricultural and Food Chemistry|March 12, 2026
Thermally Stable Oleosin Is a Major, Cross-Reactive Allergen in Common Buckwheat (<i>Fagopyrum esculentum</i>)Feng Chen, Lulu Cheng, Yangshuhan Xu, et al.
Journal of the Science of Food and Agriculture|April 18, 2026
The dual effect of thermal processing on the allergenicity of buckwheat 13S globulinLulu Cheng, Kun Wang, Yiting Zhao, et al.
Pageof 1