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

Yanying Liang

Showing results (11-20 of 26) with videos related to

Pageof 3
Sort By:
Journal of Agricultural and Food Chemistry|December 24, 2025
Stage-Resolved Transcriptional Regulation and Metabolic Interplay during Wine Fermentation with <i>Saccharomyces cerevisiae</i> and <i>Oenococcus oeni</i>Qing Sun, Xinghui Pan, Yao Lu, et al.
Journal of the Science of Food and Agriculture|September 2, 2020
Using foliar nitrogen application during veraison to improve the flavor components of grape and wineXianghan Cheng, Yanying Liang, Ang Zhang, et al.
Waste Management (New York, N.Y.)|January 25, 2020
Biomass estimation and physicochemical characterization of winter vine prunings in the Chinese and global grape and wine industriesXiangyu Sun, Xiaofeng Wei, Junxiang Zhang, et al.
Food Research International (Ottawa, Ont.)|January 15, 2026
Construction of a synthetic microbial community model for the predicting of characteristic aromas in Penglai Cabernet Sauvignon winesXue Zhang, Xiaomin Zang, Jiaying Zhuang, et al.
Food Research International (Ottawa, Ont.)|March 9, 2025
Diversity and dynamics of microbial communities during spontaneous fermentation of different cultivars of apples from China and their relationship with the volatile components in the ciderJingyi Zhou, Xinyi Wang, Yonghao Cao, et al.
Food Research International (Ottawa, Ont.)|December 6, 2025
Stochastic and deterministic processes shape the fungal communities and flavor characteristics during spontaneous fermentation of abernet francXue Zhang, Tianyuan Zhang, Jiaying Zhuang, et al.
Journal of Agricultural and Food Chemistry|December 15, 2020
Foliar Phenylalanine Application Promoted Antioxidant Activities in Cabernet Sauvignon by Regulating Phenolic BiosynthesisXianghan Cheng, Xuefei Wang, Ang Zhang, et al.
International Journal of Food Microbiology|June 8, 2026
Indigenous microbiota shapes divergent wine flavors across grape varieties within a single vineyardYu Chen, Tianyuan Zhang, Guofang Dang, et al.
Cellular Signalling|July 14, 2022
19q13.12 KRAB zinc-finger protein ZNF383 represses p53 signaling pathway by interacting with p53Yanying Liang, Xiuyuan Zhang, Wenwen Geng, et al.
Food Research International (Ottawa, Ont.)|May 13, 2025
Insight into the effect of geography and variety on the wine flavory distinctness based on the variations of indigenous microbiota in Xinjiang of ChinaYu Chen, Xingmeng Lei, Tianyuan Zhang, et al.
Pageof 3

Showing results (11-20 of 26) with videos related to

Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|December 24, 2025
Stage-Resolved Transcriptional Regulation and Metabolic Interplay during Wine Fermentation with <i>Saccharomyces cerevisiae</i> and <i>Oenococcus oeni</i>Qing Sun, Xinghui Pan, Yao Lu, et al.
Journal of the Science of Food and Agriculture|September 2, 2020
Using foliar nitrogen application during veraison to improve the flavor components of grape and wineXianghan Cheng, Yanying Liang, Ang Zhang, et al.
Waste Management (New York, N.Y.)|January 25, 2020
Biomass estimation and physicochemical characterization of winter vine prunings in the Chinese and global grape and wine industriesXiangyu Sun, Xiaofeng Wei, Junxiang Zhang, et al.
Food Research International (Ottawa, Ont.)|January 15, 2026
Construction of a synthetic microbial community model for the predicting of characteristic aromas in Penglai Cabernet Sauvignon winesXue Zhang, Xiaomin Zang, Jiaying Zhuang, et al.
Food Research International (Ottawa, Ont.)|March 9, 2025
Diversity and dynamics of microbial communities during spontaneous fermentation of different cultivars of apples from China and their relationship with the volatile components in the ciderJingyi Zhou, Xinyi Wang, Yonghao Cao, et al.
Food Research International (Ottawa, Ont.)|December 6, 2025
Stochastic and deterministic processes shape the fungal communities and flavor characteristics during spontaneous fermentation of abernet francXue Zhang, Tianyuan Zhang, Jiaying Zhuang, et al.
Journal of Agricultural and Food Chemistry|December 15, 2020
Foliar Phenylalanine Application Promoted Antioxidant Activities in Cabernet Sauvignon by Regulating Phenolic BiosynthesisXianghan Cheng, Xuefei Wang, Ang Zhang, et al.
International Journal of Food Microbiology|June 8, 2026
Indigenous microbiota shapes divergent wine flavors across grape varieties within a single vineyardYu Chen, Tianyuan Zhang, Guofang Dang, et al.
Cellular Signalling|July 14, 2022
19q13.12 KRAB zinc-finger protein ZNF383 represses p53 signaling pathway by interacting with p53Yanying Liang, Xiuyuan Zhang, Wenwen Geng, et al.
Food Research International (Ottawa, Ont.)|May 13, 2025
Insight into the effect of geography and variety on the wine flavory distinctness based on the variations of indigenous microbiota in Xinjiang of ChinaYu Chen, Xingmeng Lei, Tianyuan Zhang, et al.
Pageof 3