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Yuzhou Long

Showing results (1-10 of 19) with videos related to

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Frontiers in Neurology|July 18, 2025
Identifying key covariates of clinical outcomes for critically ill patients with Parkinson's disease: analysis of the MIMIC-IV databaseLiHua Luo, Yang Chen, HangQing Zhao, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methodsWenjiang Dong, Dandan Wang, Rongsuo Hu, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
The composition and bioactivity of bound polyphenols from coffee dietary fiber during in vitro Simulating digestionXinxin Yu, Fangfang Shao, Jiyue Zhang, et al.
Molecules (Basel, Switzerland)|May 13, 2018
Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee BeansWenjiang Dong, Ke Cheng, Rongsuo Hu, et al.
Molecules (Basel, Switzerland)|March 11, 2020
Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated StorageSha Cong, Wenjiang Dong, Jianping Zhao, et al.
IEEE Transactions on Image Processing : a Publication of the IEEE Signal Processing Society|March 8, 2024
Comprehensive Attribute Prediction Learning for Person Search by LanguageKai Niu, Linjiang Huang, Yuzhou Long, et al.
Bioresource Technology|October 16, 2025
Addition of chemical oxidation catalysts accelerates heating and humification in biodrying-enhanced composting process for kitchen wasteChenxuan Fang, Jiefei Mo, Yuzhou Long, et al.
Waste Management (New York, N.Y.)|April 30, 2025
Pre-biodrying enhanced lignin degradation to promote aromatic macromolecular humic acid formation in double-phase compostingJiefei Mo, Changxun Zhao, Chenxuan Fang, et al.
Food Science & Nutrition|March 29, 2019
Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beansKe Cheng, Wenjiang Dong, Yuzhou Long, et al.
Food Chemistry|October 13, 2018
Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MSWenjiang Dong, Rongsuo Hu, Yuzhou Long, et al.
Pageof 2

Showing results (1-10 of 19) with videos related to

Sort By:
Pageof 2
Frontiers in Neurology|July 18, 2025
Identifying key covariates of clinical outcomes for critically ill patients with Parkinson's disease: analysis of the MIMIC-IV databaseLiHua Luo, Yang Chen, HangQing Zhao, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methodsWenjiang Dong, Dandan Wang, Rongsuo Hu, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
The composition and bioactivity of bound polyphenols from coffee dietary fiber during in vitro Simulating digestionXinxin Yu, Fangfang Shao, Jiyue Zhang, et al.
Molecules (Basel, Switzerland)|May 13, 2018
Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee BeansWenjiang Dong, Ke Cheng, Rongsuo Hu, et al.
Molecules (Basel, Switzerland)|March 11, 2020
Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated StorageSha Cong, Wenjiang Dong, Jianping Zhao, et al.
IEEE Transactions on Image Processing : a Publication of the IEEE Signal Processing Society|March 8, 2024
Comprehensive Attribute Prediction Learning for Person Search by LanguageKai Niu, Linjiang Huang, Yuzhou Long, et al.
Bioresource Technology|October 16, 2025
Addition of chemical oxidation catalysts accelerates heating and humification in biodrying-enhanced composting process for kitchen wasteChenxuan Fang, Jiefei Mo, Yuzhou Long, et al.
Waste Management (New York, N.Y.)|April 30, 2025
Pre-biodrying enhanced lignin degradation to promote aromatic macromolecular humic acid formation in double-phase compostingJiefei Mo, Changxun Zhao, Chenxuan Fang, et al.
Food Science & Nutrition|March 29, 2019
Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beansKe Cheng, Wenjiang Dong, Yuzhou Long, et al.
Food Chemistry|October 13, 2018
Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MSWenjiang Dong, Rongsuo Hu, Yuzhou Long, et al.
Pageof 2