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

Yingjia Tong

Showing results (1-10 of 16) with videos related to

Pageof 2
Sort By:
Foods (Basel, Switzerland)|January 8, 2025
Effects of Lactic Acid Bacteria Fermentation and In Vitro Simulated Digestion on the Bioactivities of Purple Sweet Potato JuiceYingjia Tong, Zeqing Wang, Qunyi Tong, et al.
ACS Synthetic Biology|January 5, 2021
A Golden-Gate Based Cloning Toolkit to Build Violacein Pathway Libraries in <i>Yarrowia lipolytica</i>Yingjia Tong, Jingwen Zhou, Liang Zhang, et al.
Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology|January 24, 2025
[Enzymatic MBH reaction catalyzed by an artificial enzyme designed with the introduction of an unnatural tertiary amine cofactor]Ya Wei, Chongwen Chen, Yingjia Tong, et al.
Angewandte Chemie (International Ed. in English)|May 24, 2024
Design and Evolution of an Enzyme for the Asymmetric Michael Addition of Cyclic Ketones to Nitroolefins by Enamine CatalysisZhixi Zhu, Qinru Hu, Yi Fu, et al.
Journal of the Science of Food and Agriculture|December 27, 2023
Effect of ultrasonic modification on the binding ability of pectin to anthocyaninYutong Liu, Yingjia Tong, Qunyi Tong, et al.
International Journal of Biological Macromolecules|September 3, 2023
Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pHYutong Liu, YingJia Tong, Qunyi Tong, et al.
Journal of Food Science and Technology|March 20, 2023
Effects of different re-fermentation methods on the quality characteristics of kombucha beveragesWentian Xu, Yingjia Tong, Qunyi Tong, et al.
Critical Reviews in Biotechnology|May 13, 2021
Optimum chalcone synthase for flavonoid biosynthesis in microorganismsYingjia Tong, Yunbin Lyu, Sha Xu, et al.
Journal of Food Science and Technology|July 25, 2024
Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juiceZeqing Wang, Yingjia Tong, Qunyi Tong, et al.
Enzyme and Microbial Technology|February 13, 2022
Improving (2S)-naringenin production by exploring native precursor pathways and screening higher-active chalcone synthases from plants rich in flavonoidsYingjia Tong, Yongkun Lv, Shiqin Yu, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Foods (Basel, Switzerland)|January 8, 2025
Effects of Lactic Acid Bacteria Fermentation and In Vitro Simulated Digestion on the Bioactivities of Purple Sweet Potato JuiceYingjia Tong, Zeqing Wang, Qunyi Tong, et al.
ACS Synthetic Biology|January 5, 2021
A Golden-Gate Based Cloning Toolkit to Build Violacein Pathway Libraries in <i>Yarrowia lipolytica</i>Yingjia Tong, Jingwen Zhou, Liang Zhang, et al.
Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology|January 24, 2025
[Enzymatic MBH reaction catalyzed by an artificial enzyme designed with the introduction of an unnatural tertiary amine cofactor]Ya Wei, Chongwen Chen, Yingjia Tong, et al.
Angewandte Chemie (International Ed. in English)|May 24, 2024
Design and Evolution of an Enzyme for the Asymmetric Michael Addition of Cyclic Ketones to Nitroolefins by Enamine CatalysisZhixi Zhu, Qinru Hu, Yi Fu, et al.
Journal of the Science of Food and Agriculture|December 27, 2023
Effect of ultrasonic modification on the binding ability of pectin to anthocyaninYutong Liu, Yingjia Tong, Qunyi Tong, et al.
International Journal of Biological Macromolecules|September 3, 2023
Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pHYutong Liu, YingJia Tong, Qunyi Tong, et al.
Journal of Food Science and Technology|March 20, 2023
Effects of different re-fermentation methods on the quality characteristics of kombucha beveragesWentian Xu, Yingjia Tong, Qunyi Tong, et al.
Critical Reviews in Biotechnology|May 13, 2021
Optimum chalcone synthase for flavonoid biosynthesis in microorganismsYingjia Tong, Yunbin Lyu, Sha Xu, et al.
Journal of Food Science and Technology|July 25, 2024
Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juiceZeqing Wang, Yingjia Tong, Qunyi Tong, et al.
Enzyme and Microbial Technology|February 13, 2022
Improving (2S)-naringenin production by exploring native precursor pathways and screening higher-active chalcone synthases from plants rich in flavonoidsYingjia Tong, Yongkun Lv, Shiqin Yu, et al.
Pageof 2