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

Yixun Xia

Showing results (1-10 of 18) with videos related to

Pageof 2
Sort By:
Journal of Food Science|August 17, 2016
Applying Disruptive Preference Test Protocols to Increase the Number of "No Preference" Responses in the Placebo Pair, Using Chinese ConsumersYixun Xia, Fang Zhong, Michael O'Mahony
Food Research International (Ottawa, Ont.)|January 4, 2022
Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosidesXinyu Tian, Fang Zhong, Yixun Xia
Food Chemistry|March 19, 2025
Unraveling the pungency of Sichuan pepper oleoresin: Effects of alkylamide concentration and compositionJiahui Song, Yixun Xia, Fang Zhong
Food Research International (Ottawa, Ont.)|May 16, 2021
Consumers with high frequency of 'just about right' in JAR scales may use lower cognitive effort: Evidence from the concurrent 9-point hedonic scale and CATA questionJiahui Song, Yixun Xia, Fang Zhong
Food Science and Biotechnology|September 29, 2018
Paired preference testing: False preferences and disruptive protocolsYixun Xia, Fang Zhong, Michael O'Mahony
Food Research International (Ottawa, Ont.)|June 14, 2024
Synergistic effect of combining umami substances enhances perceived saltinessJingyang Li, Fang Zhong, Charles Spence, et al.
Food Chemistry|December 30, 2023
Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approachQin Xiang, Yixun Xia, Sicong Fang, et al.
Food Chemistry|April 13, 2025
The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavorSicong Fang, Yixun Xia, Maoshen Chen, et al.
Food Chemistry|December 9, 2024
From fat crystals to creamy texture: Unraveling the role of fatty acid composition in ice cream stability and qualityLing Chen, Mengdi Zhao, Fei Liu, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
The 9-point hedonic scale: Using R-Index Preference Measurement to compute effect size and eliminate artifactual tiesYixun Xia, Jiahui Song, Fang Zhong, et al.
Pageof 2

Showing results (1-10 of 18) with videos related to

Sort By:
Pageof 2
Journal of Food Science|August 17, 2016
Applying Disruptive Preference Test Protocols to Increase the Number of "No Preference" Responses in the Placebo Pair, Using Chinese ConsumersYixun Xia, Fang Zhong, Michael O'Mahony
Food Research International (Ottawa, Ont.)|January 4, 2022
Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosidesXinyu Tian, Fang Zhong, Yixun Xia
Food Chemistry|March 19, 2025
Unraveling the pungency of Sichuan pepper oleoresin: Effects of alkylamide concentration and compositionJiahui Song, Yixun Xia, Fang Zhong
Food Research International (Ottawa, Ont.)|May 16, 2021
Consumers with high frequency of 'just about right' in JAR scales may use lower cognitive effort: Evidence from the concurrent 9-point hedonic scale and CATA questionJiahui Song, Yixun Xia, Fang Zhong
Food Science and Biotechnology|September 29, 2018
Paired preference testing: False preferences and disruptive protocolsYixun Xia, Fang Zhong, Michael O'Mahony
Food Research International (Ottawa, Ont.)|June 14, 2024
Synergistic effect of combining umami substances enhances perceived saltinessJingyang Li, Fang Zhong, Charles Spence, et al.
Food Chemistry|December 30, 2023
Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approachQin Xiang, Yixun Xia, Sicong Fang, et al.
Food Chemistry|April 13, 2025
The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavorSicong Fang, Yixun Xia, Maoshen Chen, et al.
Food Chemistry|December 9, 2024
From fat crystals to creamy texture: Unraveling the role of fatty acid composition in ice cream stability and qualityLing Chen, Mengdi Zhao, Fei Liu, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
The 9-point hedonic scale: Using R-Index Preference Measurement to compute effect size and eliminate artifactual tiesYixun Xia, Jiahui Song, Fang Zhong, et al.
Pageof 2