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Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics
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April 3, 2012
Multisolitons, breathers, and rogue waves for the Hirota equation generated by the Darboux transformation
Yongsheng Tao, Jingsong He
Nature Communications
|
July 1, 2025
Enantioselective electroreductive alkyne-aldehyde coupling
Xiyang Cao, Yuyang Fu, Yongsheng Tao, et al.
Journal of Agricultural and Food Chemistry
|
September 7, 2023
Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, <i>S</i>-Curve, and σ-τ Plot Methods
Na Li, Guanyu Li, Aihua Li, et al.
Journal of the Science of Food and Agriculture
|
October 25, 2025
Mannoprotein and hydrolyzable tannin enhance aroma retention in a non-alcoholic synthetic wine matrix during storage
Faisal Eudes Sam, Xinlong Chen, Xingjie Wang, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2022
Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae
Na Li, Lingyun Wang, Jian Yin, et al.
Journal of Food Science
|
September 27, 2012
Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O)
Wenhuai Kang, Yan Li, Yan Xu, et al.
Journal of the American Chemical Society
|
December 19, 2023
Asymmetric Paired Electrocatalysis: Enantioselective Olefin-Sulfonylimine Coupling
Cheng Huang, Yongsheng Tao, Xiyang Cao, et al.
Angewandte Chemie (International Ed. in English)
|
July 3, 2024
Asymmetric Paired Electrolysis: Enantioselective Alkylation of Sulfonylimines via C(sp<sup>3</sup>)-H Functionalization
Yongsheng Tao, Wan Ma, Rui Sun, et al.
Food Chemistry
|
September 15, 2024
Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine
Na Li, Guanyu Li, Xuan Guan, et al.
Journal of Food Science
|
May 9, 2025
Aroma Retention and Sensory Characteristics of Low- and No-Alcohol Wines: Influence of Reverse Osmosis Pressure and Ethanol Concentration
Faisal Eudes Sam, Xinlong Chen, Guanyu Li, et al.
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Search research articles
Search
Showing results (1-10 of 39) with videos related to
Sort By:
Page
of 4
Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics
|
April 3, 2012
Multisolitons, breathers, and rogue waves for the Hirota equation generated by the Darboux transformation
Yongsheng Tao, Jingsong He
Nature Communications
|
July 1, 2025
Enantioselective electroreductive alkyne-aldehyde coupling
Xiyang Cao, Yuyang Fu, Yongsheng Tao, et al.
Journal of Agricultural and Food Chemistry
|
September 7, 2023
Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, <i>S</i>-Curve, and σ-τ Plot Methods
Na Li, Guanyu Li, Aihua Li, et al.
Journal of the Science of Food and Agriculture
|
October 25, 2025
Mannoprotein and hydrolyzable tannin enhance aroma retention in a non-alcoholic synthetic wine matrix during storage
Faisal Eudes Sam, Xinlong Chen, Xingjie Wang, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2022
Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae
Na Li, Lingyun Wang, Jian Yin, et al.
Journal of Food Science
|
September 27, 2012
Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O)
Wenhuai Kang, Yan Li, Yan Xu, et al.
Journal of the American Chemical Society
|
December 19, 2023
Asymmetric Paired Electrocatalysis: Enantioselective Olefin-Sulfonylimine Coupling
Cheng Huang, Yongsheng Tao, Xiyang Cao, et al.
Angewandte Chemie (International Ed. in English)
|
July 3, 2024
Asymmetric Paired Electrolysis: Enantioselective Alkylation of Sulfonylimines via C(sp<sup>3</sup>)-H Functionalization
Yongsheng Tao, Wan Ma, Rui Sun, et al.
Food Chemistry
|
September 15, 2024
Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine
Na Li, Guanyu Li, Xuan Guan, et al.
Journal of Food Science
|
May 9, 2025
Aroma Retention and Sensory Characteristics of Low- and No-Alcohol Wines: Influence of Reverse Osmosis Pressure and Ethanol Concentration
Faisal Eudes Sam, Xinlong Chen, Guanyu Li, et al.
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of 4