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Yiwei Dai

Showing results (31-40 of 49) with videos related to

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Food Research International (Ottawa, Ont.)|March 7, 2026
Microbial community steering via lactic acid bacteria-yeast co-inoculation: Developing a safety control strategy against nitrosamines and their precursors in Northeastern Chinese dried sausagesYing Yue, Xu Yan, Bingrui Guo, et al.
Foods (Basel, Switzerland)|January 10, 2026
Screening of Lactic Acid Bacteria and RSM-Based Optimization for Enhancing γ-Aminobutyric Acid (GABA) Accumulation in Orange JuiceShufeng Yin, Yiyao Wang, RuiXue Zhao, et al.
Food Research International (Ottawa, Ont.)|March 9, 2025
Binding mechanism, digestive stability, and cellular interactions of a potential organic Iron supplement: Fermented scallop skirt peptide (DDDHPGIF)-Iron complexXu Yan, Qi Wu, Qixuan Pei, et al.
Talanta|September 3, 2025
Dual-modal fusion of hierarchical image features and spectral data for efficient quantitative analysis of mineral elements in rice (Oryza sativa L.) leavesLongfei Ye, Yiwei Dai, Yifan Liu, et al.
Foods (Basel, Switzerland)|December 30, 2025
Enhancement of Quality and Safety of Low-Salt <i>Pixian</i> Douban Fermentation with <i>Paenibacillus polymyxa</i> M17 27-6Zirong Gao, Weihong Tao, Xiaolei Ren, et al.
Food Research International (Ottawa, Ont.)|January 15, 2026
Exploring the effects of different ratio of Lactococcus lactis M10 and Weissella cibaria M3 on the microbial community, quality and safety of fermented fishChanglei Ji, Qixuan Pei, Shimiao Wang, et al.
Food Chemistry|April 3, 2026
Rhodotorula mucilaginosa SY-AN-9 as a novel starter culture for improving the safety of Northeastern Chinese dried sausage: Mitigating N-nitrosamines and elucidating the underlying mechanismYing Yue, Xu Yan, Siqi Zhang, et al.
Food Chemistry: X|February 16, 2024
Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory studyBinchen Wang, Shaohua Dou, Shang Wang, et al.
Food Chemistry|May 4, 2024
Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding modeXu Yan, Ying Yue, Bingrui Guo, et al.
Foods (Basel, Switzerland)|August 12, 2023
The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese BaijiuSiyu Xue, Naihui Dong, Kexin Xiong, et al.
Pageof 5

Showing results (31-40 of 49) with videos related to

Sort By:
Pageof 5
Food Research International (Ottawa, Ont.)|March 7, 2026
Microbial community steering via lactic acid bacteria-yeast co-inoculation: Developing a safety control strategy against nitrosamines and their precursors in Northeastern Chinese dried sausagesYing Yue, Xu Yan, Bingrui Guo, et al.
Foods (Basel, Switzerland)|January 10, 2026
Screening of Lactic Acid Bacteria and RSM-Based Optimization for Enhancing γ-Aminobutyric Acid (GABA) Accumulation in Orange JuiceShufeng Yin, Yiyao Wang, RuiXue Zhao, et al.
Food Research International (Ottawa, Ont.)|March 9, 2025
Binding mechanism, digestive stability, and cellular interactions of a potential organic Iron supplement: Fermented scallop skirt peptide (DDDHPGIF)-Iron complexXu Yan, Qi Wu, Qixuan Pei, et al.
Talanta|September 3, 2025
Dual-modal fusion of hierarchical image features and spectral data for efficient quantitative analysis of mineral elements in rice (Oryza sativa L.) leavesLongfei Ye, Yiwei Dai, Yifan Liu, et al.
Foods (Basel, Switzerland)|December 30, 2025
Enhancement of Quality and Safety of Low-Salt <i>Pixian</i> Douban Fermentation with <i>Paenibacillus polymyxa</i> M17 27-6Zirong Gao, Weihong Tao, Xiaolei Ren, et al.
Food Research International (Ottawa, Ont.)|January 15, 2026
Exploring the effects of different ratio of Lactococcus lactis M10 and Weissella cibaria M3 on the microbial community, quality and safety of fermented fishChanglei Ji, Qixuan Pei, Shimiao Wang, et al.
Food Chemistry|April 3, 2026
Rhodotorula mucilaginosa SY-AN-9 as a novel starter culture for improving the safety of Northeastern Chinese dried sausage: Mitigating N-nitrosamines and elucidating the underlying mechanismYing Yue, Xu Yan, Siqi Zhang, et al.
Food Chemistry: X|February 16, 2024
Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory studyBinchen Wang, Shaohua Dou, Shang Wang, et al.
Food Chemistry|May 4, 2024
Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding modeXu Yan, Ying Yue, Bingrui Guo, et al.
Foods (Basel, Switzerland)|August 12, 2023
The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese BaijiuSiyu Xue, Naihui Dong, Kexin Xiong, et al.
Pageof 5