18 results on '"Lei, Hongjie"'
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2. Quality of jujube wines fermented by different jujube varieties: Physicochemical parameters, antioxidant activity, non-volatile and volatile substances
3. Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities
4. Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce
5. Effects of five different commercial strains of Saccharomyces cerevisiae on the physicochemical parameters, antioxidant activity, phenolic profiles and flavor components of jujube wine
6. Plant-derived antioxidant dipeptides provide lager yeast with osmotic stress tolerance for very high gravity fermentation
7. Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies
8. The road to reuse of walnut by-products: A comprehensive review of bioactive compounds, extraction and identification methods, biomedical and industrial applications
9. Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp
10. Antioxidant activities and volatile compounds of Chinese cabbage sauce prepared by the combination of Lactobacillus plantarum and functional oligosaccharides
11. Inertial information based star detection for airborne star sensor
12. Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp
13. Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts
14. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles
15. Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
16. Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations
17. Relationship between structure and immunological activity of an arabinogalactan from Lycium ruthenicum
18. Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeast
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