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Yiyue Zhao

Showing results (1-10 of 15) with videos related to

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Protein & Cell|September 7, 2017
Structural basis for DAXX interaction with ATRXXiaoman Wang, Yiyue Zhao, Jian Zhang, et al.
BMC Women'S Health|July 8, 2023
Retrospective study of pathogens involved in vaginitis among Chinese womenZhengmei Pan, Yanzhi Wu, Yan Li, et al.
Journal of Ovarian Research|November 21, 2023
The long non-coding RNA NEAT1 promotes the progression of human ovarian cancer through targeting miR-214-3p and regulating angiogenesisYang Liu, Yan Li, Yanzhi Wu, et al.
Dalton Transactions (Cambridge, England : 2003)|May 21, 2020
Accelerating charge transfer at an ultrafine NiFe-LDHs/CB interface during the electrocatalyst activation process for water oxidationMengke Cai, Qinglin Liu, Yiyue Zhao, et al.
Scientific Reports|December 31, 2024
Machine learning algorithms in constructing prediction models for assisted reproductive technology (ART) related live birth outcomesJunwei Peng, Xiaoyujie Geng, Yiyue Zhao, et al.
Advanced Science (Weinheim, Baden-Wurttemberg, Germany)|January 15, 2026
Natural Variations of ZmRLR1 Mediate the Root Lodging Resistance of Maize by Regulating Root Ascorbate and Auxin HomeostasisWenshuai Lv, Pengshuai Yan, Huan Chen, et al.
Food Chemistry|May 3, 2021
Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of glutenLei Guo, Liwei Yu, Jingyang Tong, et al.
Food Chemistry|November 23, 2021
Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structureLiwei Yu, Yanrong Ma, Yiyue Zhao, et al.
Science Bulletin|January 4, 2025
Stress-induced self-assembly of hierarchically twisted stripe arraysZhenghao Zhang, Zekai Zhang, Junyu Hou, et al.
Frontiers in Nutrition|December 30, 2021
Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat BreadLiwei Yu, Yanrong Ma, Yiyue Zhao, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Protein & Cell|September 7, 2017
Structural basis for DAXX interaction with ATRXXiaoman Wang, Yiyue Zhao, Jian Zhang, et al.
BMC Women'S Health|July 8, 2023
Retrospective study of pathogens involved in vaginitis among Chinese womenZhengmei Pan, Yanzhi Wu, Yan Li, et al.
Journal of Ovarian Research|November 21, 2023
The long non-coding RNA NEAT1 promotes the progression of human ovarian cancer through targeting miR-214-3p and regulating angiogenesisYang Liu, Yan Li, Yanzhi Wu, et al.
Dalton Transactions (Cambridge, England : 2003)|May 21, 2020
Accelerating charge transfer at an ultrafine NiFe-LDHs/CB interface during the electrocatalyst activation process for water oxidationMengke Cai, Qinglin Liu, Yiyue Zhao, et al.
Scientific Reports|December 31, 2024
Machine learning algorithms in constructing prediction models for assisted reproductive technology (ART) related live birth outcomesJunwei Peng, Xiaoyujie Geng, Yiyue Zhao, et al.
Advanced Science (Weinheim, Baden-Wurttemberg, Germany)|January 15, 2026
Natural Variations of ZmRLR1 Mediate the Root Lodging Resistance of Maize by Regulating Root Ascorbate and Auxin HomeostasisWenshuai Lv, Pengshuai Yan, Huan Chen, et al.
Food Chemistry|May 3, 2021
Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of glutenLei Guo, Liwei Yu, Jingyang Tong, et al.
Food Chemistry|November 23, 2021
Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structureLiwei Yu, Yanrong Ma, Yiyue Zhao, et al.
Science Bulletin|January 4, 2025
Stress-induced self-assembly of hierarchically twisted stripe arraysZhenghao Zhang, Zekai Zhang, Junyu Hou, et al.
Frontiers in Nutrition|December 30, 2021
Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat BreadLiwei Yu, Yanrong Ma, Yiyue Zhao, et al.
Pageof 2