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Yijin Yang

Showing results (31-40 of 50) with videos related to

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Food Chemistry|February 20, 2022
Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular associationYijin Yang, Lianzhong Ai, Zhiyong Mu, et al.
Tumour Biology : the Journal of the International Society for Oncodevelopmental Biology and Medicine|May 27, 2014
MiR-335 functions as a tumor suppressor in pancreatic cancer by targeting OCT4Ling Gao, Yijin Yang, Haiyan Xu, et al.
NPJ Science of Food|February 11, 2025
The bsh1 gene of Lactobacillus plantarum AR113 ameliorates liver injury in colitis miceJunlin Shao, Yongjun Xia, Guangqiang Wang, et al.
Inorganic Chemistry|November 15, 2024
Mixed Carboxylate Ligands Bridging Tetra-Pr<sup>3+</sup>-Encapsulated Antimonotungstate: Syntheses, Structure, and Catalytic Activity for Imidazoles SynthesisGuoping Yang, Haoqi Liu, Shuhan Zhang, et al.
NMR in Biomedicine|November 14, 2023
Detunable wireless Litzcage coil for human head MRI at 1.5 THaoqin Zhu, Michael L Lang, Yijin Yang, et al.
Analytica Chimica Acta|October 23, 2012
A gel-based visual immunoassay for non-instrumental detection of chloramphenicol in food samplesMeng Yuan, Wei Sheng, Yan Zhang, et al.
Biotechnology and Applied Biochemistry|December 30, 2021
Enhancement of triterpene production via in situ extractive fermentation of Sanghuangporus vaninii YC-1Yongjun Xia, Caiyun Yang, Xiaofeng Liu, et al.
Foods (Basel, Switzerland)|October 16, 2024
Evaluation of Functional Components of <i>Lactobacillus plantarum</i> AR495 on Ovariectomy-Induced Osteoporosis in Mice And RAW264.7 CellsZheng Chen, Junlin Shao, Yijin Yang, et al.
Food Chemistry|October 19, 2023
Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct cultureYijin Yang, Yongjun Xia, Chunyan Li, et al.
Frontiers in Microbiology|December 7, 2020
Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation TechnologyYijin Yang, Wuyao Hu, Yongjun Xia, et al.
Pageof 5

Showing results (31-40 of 50) with videos related to

Sort By:
Pageof 5
Food Chemistry|February 20, 2022
Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular associationYijin Yang, Lianzhong Ai, Zhiyong Mu, et al.
Tumour Biology : the Journal of the International Society for Oncodevelopmental Biology and Medicine|May 27, 2014
MiR-335 functions as a tumor suppressor in pancreatic cancer by targeting OCT4Ling Gao, Yijin Yang, Haiyan Xu, et al.
NPJ Science of Food|February 11, 2025
The bsh1 gene of Lactobacillus plantarum AR113 ameliorates liver injury in colitis miceJunlin Shao, Yongjun Xia, Guangqiang Wang, et al.
Inorganic Chemistry|November 15, 2024
Mixed Carboxylate Ligands Bridging Tetra-Pr<sup>3+</sup>-Encapsulated Antimonotungstate: Syntheses, Structure, and Catalytic Activity for Imidazoles SynthesisGuoping Yang, Haoqi Liu, Shuhan Zhang, et al.
NMR in Biomedicine|November 14, 2023
Detunable wireless Litzcage coil for human head MRI at 1.5 THaoqin Zhu, Michael L Lang, Yijin Yang, et al.
Analytica Chimica Acta|October 23, 2012
A gel-based visual immunoassay for non-instrumental detection of chloramphenicol in food samplesMeng Yuan, Wei Sheng, Yan Zhang, et al.
Biotechnology and Applied Biochemistry|December 30, 2021
Enhancement of triterpene production via in situ extractive fermentation of Sanghuangporus vaninii YC-1Yongjun Xia, Caiyun Yang, Xiaofeng Liu, et al.
Foods (Basel, Switzerland)|October 16, 2024
Evaluation of Functional Components of <i>Lactobacillus plantarum</i> AR495 on Ovariectomy-Induced Osteoporosis in Mice And RAW264.7 CellsZheng Chen, Junlin Shao, Yijin Yang, et al.
Food Chemistry|October 19, 2023
Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct cultureYijin Yang, Yongjun Xia, Chunyan Li, et al.
Frontiers in Microbiology|December 7, 2020
Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation TechnologyYijin Yang, Wuyao Hu, Yongjun Xia, et al.
Pageof 5