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Yuyun Lu

Showing results (11-20 of 66) with videos related to

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International Journal of Food Microbiology|November 7, 2017
A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeastYuyun Lu, Satya Dwi Putra, Shao-Quan Liu
Comprehensive Reviews in Food Science and Food Safety|August 29, 2022
Fermented shellfish condiments: A comprehensive reviewYuyun Lu, Jun Ning Teo, Shao Quan Liu
International Journal of Food Microbiology|June 29, 2026
Impact of Aspergillus and Rhizopus solid-state fermentation on the non-volatile and volatile profiles of Moringa oleifera seedsSherilyn Ho, Xuejing Gao, Tingting Tang, et al.
AMB Express|July 5, 2018
Effects of physicochemical parameters on volatile sulphur compound formation from L-methionine catabolism by non-growing cells of Kluyveromyces lactisYuyun Lu, Margarete Nawrath, Jingcan Sun, et al.
Food Research International (Ottawa, Ont.)|October 3, 2021
In vitro bioactivities of coffee brews fermented with the probiotics Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii CNCM-I745Mei Zhi Alcine Chan, Yuyun Lu, Shao-Quan Liu
Food Research International (Ottawa, Ont.)|December 21, 2023
Effect of oxygen supplement on post-mortem metabolic profile of shrimp during cold storageChenxi Guo, Yi Le, Yuyun Lu, et al.
Journal of Food Science|April 22, 2016
Enzymatic Synthesis of l-Ascorbyl Fatty Acid Esters Under Ultrasonic Irradiation and Comparison of Their Antioxidant Activity and StabilityChen Jiang, Yuyun Lu, Zhuo Li, et al.
Organic Letters|July 19, 2019
Isothiocyanates as H<sub>2</sub>S Donors Triggered by Cysteine: Reaction Mechanism and Structure and Activity RelationshipYi Lin, Xin Yang, Yuyun Lu, et al.
Food Science & Nutrition|December 5, 2018
Potential of three probiotic lactobacilli in transforming star fruit juice into functional beveragesYuyun Lu, Chin-Wan Tan, Dai Chen, et al.
Journal of the Science of Food and Agriculture|May 13, 2015
Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeastsYuyun Lu, Dejian Huang, Pin-Rou Lee, et al.
Pageof 7

Showing results (11-20 of 66) with videos related to

Sort By:
Pageof 7
International Journal of Food Microbiology|November 7, 2017
A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeastYuyun Lu, Satya Dwi Putra, Shao-Quan Liu
Comprehensive Reviews in Food Science and Food Safety|August 29, 2022
Fermented shellfish condiments: A comprehensive reviewYuyun Lu, Jun Ning Teo, Shao Quan Liu
International Journal of Food Microbiology|June 29, 2026
Impact of Aspergillus and Rhizopus solid-state fermentation on the non-volatile and volatile profiles of Moringa oleifera seedsSherilyn Ho, Xuejing Gao, Tingting Tang, et al.
AMB Express|July 5, 2018
Effects of physicochemical parameters on volatile sulphur compound formation from L-methionine catabolism by non-growing cells of Kluyveromyces lactisYuyun Lu, Margarete Nawrath, Jingcan Sun, et al.
Food Research International (Ottawa, Ont.)|October 3, 2021
In vitro bioactivities of coffee brews fermented with the probiotics Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii CNCM-I745Mei Zhi Alcine Chan, Yuyun Lu, Shao-Quan Liu
Food Research International (Ottawa, Ont.)|December 21, 2023
Effect of oxygen supplement on post-mortem metabolic profile of shrimp during cold storageChenxi Guo, Yi Le, Yuyun Lu, et al.
Journal of Food Science|April 22, 2016
Enzymatic Synthesis of l-Ascorbyl Fatty Acid Esters Under Ultrasonic Irradiation and Comparison of Their Antioxidant Activity and StabilityChen Jiang, Yuyun Lu, Zhuo Li, et al.
Organic Letters|July 19, 2019
Isothiocyanates as H<sub>2</sub>S Donors Triggered by Cysteine: Reaction Mechanism and Structure and Activity RelationshipYi Lin, Xin Yang, Yuyun Lu, et al.
Food Science & Nutrition|December 5, 2018
Potential of three probiotic lactobacilli in transforming star fruit juice into functional beveragesYuyun Lu, Chin-Wan Tan, Dai Chen, et al.
Journal of the Science of Food and Agriculture|May 13, 2015
Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeastsYuyun Lu, Dejian Huang, Pin-Rou Lee, et al.
Pageof 7