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Zhenzhen Lv

Showing results (11-20 of 39) with videos related to

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Foods (Basel, Switzerland)|June 28, 2023
Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach FruitHui Liu, Zhenzhen Lv, Wenbo Yang, et al.
Journal of Food Science and Technology|June 7, 2019
Effect of dehydration techniques on bioactive compounds in hawthorn slices and their correlations with antioxidant propertiesHui Liu, Jiechao Liu, Zhenzhen Lv, et al.
Chemical Communications (Cambridge, England)|May 14, 2013
Highly sensitive fluorescent detection of small molecules, ions, and proteins using a universal label-free aptasensorZhenzhen Lv, Jinchuan Liu, Yu Zhou, et al.
Molecules (Basel, Switzerland)|May 11, 2024
Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-TreatmentsZhenzhen Lv, Hui Liu, Wenbo Yang, et al.
Toxicology Letters|February 26, 2024
hsa_circ_0008500 regulates Benzo(a)pyrene-loaded gypsum-induced inflammation and apoptosis in human bronchial epithelial cells via activation of Ahr/C-myc pathwaysYujun Wang, Juan Song, Jiarui He, et al.
Foods (Basel, Switzerland)|December 17, 2024
Virtual Cold Chain Method with Comprehensive Evaluation to Reveal the Effects of Temperature Abuse on Blueberry QualityMin Fu, Hui Liu, Wenbo Yang, et al.
Foods (Basel, Switzerland)|December 17, 2024
Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry WineWenbo Yang, Zhenzhen Lv, Hui Liu, et al.
Oxidative Medicine and Cellular Longevity|October 5, 2020
Identification of Six Flavonoids as Novel Cellular Antioxidants and Their Structure-Activity RelationshipQiang Zhang, Wenbo Yang, Jiechao Liu, et al.
Journal of Food Science|January 10, 2023
Synthesis of MoO<sub>3-</sub> <sub>x</sub> nanosheets and its application in ascorbic acid detection of fruit and vegetablesQingxiao Zeng, Li Ruan, Xingyan Che, et al.
Foods (Basel, Switzerland)|December 30, 2025
Effects of Different Pretreatments on the Nutrition, Flavor and Sensory Evaluation of Lactobacilli-Fermented Peach BeveragesQiaoyu Han, Jiechao Liu, Hui Liu, et al.
Pageof 4

Showing results (11-20 of 39) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|June 28, 2023
Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach FruitHui Liu, Zhenzhen Lv, Wenbo Yang, et al.
Journal of Food Science and Technology|June 7, 2019
Effect of dehydration techniques on bioactive compounds in hawthorn slices and their correlations with antioxidant propertiesHui Liu, Jiechao Liu, Zhenzhen Lv, et al.
Chemical Communications (Cambridge, England)|May 14, 2013
Highly sensitive fluorescent detection of small molecules, ions, and proteins using a universal label-free aptasensorZhenzhen Lv, Jinchuan Liu, Yu Zhou, et al.
Molecules (Basel, Switzerland)|May 11, 2024
Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-TreatmentsZhenzhen Lv, Hui Liu, Wenbo Yang, et al.
Toxicology Letters|February 26, 2024
hsa_circ_0008500 regulates Benzo(a)pyrene-loaded gypsum-induced inflammation and apoptosis in human bronchial epithelial cells via activation of Ahr/C-myc pathwaysYujun Wang, Juan Song, Jiarui He, et al.
Foods (Basel, Switzerland)|December 17, 2024
Virtual Cold Chain Method with Comprehensive Evaluation to Reveal the Effects of Temperature Abuse on Blueberry QualityMin Fu, Hui Liu, Wenbo Yang, et al.
Foods (Basel, Switzerland)|December 17, 2024
Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry WineWenbo Yang, Zhenzhen Lv, Hui Liu, et al.
Oxidative Medicine and Cellular Longevity|October 5, 2020
Identification of Six Flavonoids as Novel Cellular Antioxidants and Their Structure-Activity RelationshipQiang Zhang, Wenbo Yang, Jiechao Liu, et al.
Journal of Food Science|January 10, 2023
Synthesis of MoO<sub>3-</sub> <sub>x</sub> nanosheets and its application in ascorbic acid detection of fruit and vegetablesQingxiao Zeng, Li Ruan, Xingyan Che, et al.
Foods (Basel, Switzerland)|December 30, 2025
Effects of Different Pretreatments on the Nutrition, Flavor and Sensory Evaluation of Lactobacilli-Fermented Peach BeveragesQiaoyu Han, Jiechao Liu, Hui Liu, et al.
Pageof 4