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

Yuchen Guo

Showing results (1-10 of 211) with videos related to

Pageof 22
Sort By:
Food Chemistry|November 2, 2018
Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrolYuchen Guo, Paula Jauregi
Stem Cells International|July 30, 2020
Epigenetic Clock: DNA Methylation in AgingShuang Jiang, Yuchen Guo
Journal of Visualized Experiments : Jove|May 5, 2015
Visualization of high speed liquid jet impaction on a moving surfaceYuchen Guo, Sheldon Green
Physical Review Letters|September 26, 2025
Unveiling Stripe-Shaped Charge Density Modulations in Doped Mott InsulatorsNing Xia, Yuchen Guo, Shuo Yang
Frontiers in Psychology|July 19, 2021
Proactive Personality and Employee Creativity: A Moderated Mediation Model of Multisource Information Exchange and LMXAishi Zhang, Xi Li, Yuchen Guo
IEEE Transactions on Image Processing : a Publication of the IEEE Signal Processing Society|May 15, 2018
Robust Quantization for General Similarity SearchYuchen Guo, Guiguang Ding, Jungong Han
Cancer Biology & Medicine|October 28, 2021
A CRISPR-Cas9 screen shows the combination efficacy of lenvatinib plus epidermal growth factor receptor inhibitors for treatment of liver cancerYuchen Guo, Yangyang Zhou, Wenxin Qin
Reports on Progress in Physics. Physical Society (Great Britain)|October 30, 2025
A new framework for quantum phases in open systems: steady state of imaginary-time Lindbladian evolutionYuchen Guo, Ke Ding, Shuo Yang
Physical Review Letters|June 16, 2023
Construction of Non-Hermitian Parent Hamiltonian from Matrix Product StatesRuohan Shen, Yuchen Guo, Shuo Yang
Food Research International (Ottawa, Ont.)|March 1, 2021
Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foodsPaula Jauregi, Yuchen Guo, Jumoke B Adeloye
Pageof 22

Showing results (1-10 of 211) with videos related to

Sort By:
Pageof 22
Food Chemistry|November 2, 2018
Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrolYuchen Guo, Paula Jauregi
Stem Cells International|July 30, 2020
Epigenetic Clock: DNA Methylation in AgingShuang Jiang, Yuchen Guo
Journal of Visualized Experiments : Jove|May 5, 2015
Visualization of high speed liquid jet impaction on a moving surfaceYuchen Guo, Sheldon Green
Physical Review Letters|September 26, 2025
Unveiling Stripe-Shaped Charge Density Modulations in Doped Mott InsulatorsNing Xia, Yuchen Guo, Shuo Yang
Frontiers in Psychology|July 19, 2021
Proactive Personality and Employee Creativity: A Moderated Mediation Model of Multisource Information Exchange and LMXAishi Zhang, Xi Li, Yuchen Guo
IEEE Transactions on Image Processing : a Publication of the IEEE Signal Processing Society|May 15, 2018
Robust Quantization for General Similarity SearchYuchen Guo, Guiguang Ding, Jungong Han
Cancer Biology & Medicine|October 28, 2021
A CRISPR-Cas9 screen shows the combination efficacy of lenvatinib plus epidermal growth factor receptor inhibitors for treatment of liver cancerYuchen Guo, Yangyang Zhou, Wenxin Qin
Reports on Progress in Physics. Physical Society (Great Britain)|October 30, 2025
A new framework for quantum phases in open systems: steady state of imaginary-time Lindbladian evolutionYuchen Guo, Ke Ding, Shuo Yang
Physical Review Letters|June 16, 2023
Construction of Non-Hermitian Parent Hamiltonian from Matrix Product StatesRuohan Shen, Yuchen Guo, Shuo Yang
Food Research International (Ottawa, Ont.)|March 1, 2021
Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foodsPaula Jauregi, Yuchen Guo, Jumoke B Adeloye
Pageof 22