332 results on '"Zhang, Sufang"'
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2. Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality
3. Effects of quercetin- and Lactiplantibacillus plantarum-containing bioactive films on physicochemical properties and microbial safety of grass carp
4. Effect of pectinase produced by Bacillus velezensis W17-6 on methanol content and overall quality of kiwifruit wine
5. Lactiplantibacillus plantarum A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects Caenorhabditis elegans Anti-Aging
6. The feasibility and policy engagements in achieving net zero emission in China’s power sector by 2050: A LEAP-REP model analysis
7. Excellent iron-chelating capacity of Yesso scallop (Patinopecten yessoensis) skirt hydrolysate fermented by Bacillus subtilis M17-b7
8. Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study
9. Production optimization of food functional factor ergothioneine in wild‐type red yeast Rhodotorula mucilaginosaDL‐X01
10. Core-shell ZnO/BiOBr p-n heterojunction with excellent photocatalytic performance in degradation of tetracycline hydrochloride
11. Experiences and lessons for China's energy transition: From the firewood era to the low carbon era
12. The Spatio-Temporal Dynamic Evolution and Variability Pattern of Urban Green Resilience in China Based on Multi-Criteria Decision-Making
13. Volatiles Profiling of Amadori Products Thermal Decomposition in the Alanine-Glucose Maillard Reaction: An Dft Insight of 3-Ethyl-2,5-Dimethyl-Pyrazine Forming Mechanism
14. Mathematical Modeling and Comparative Metabolomics Analyses of Interactions between Lactiplantibacillus Plantarum and Morganella Morganii
15. Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reaction
16. Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
17. Supplement of food functional factor ergothioneine can effectively prevent liver injury in mice
18. Cost-effective production of ergothioneine using Rhodotorula mucilaginosa DL-X01 from molasses and fish bone meal enzymatic hydrolysate
19. Relationship between gut microbiota dysbiosis and immune indicator in children with sepsis
20. Facilitating the provision of load flexibility to the power system by data centers: A hybrid research method applied to China
21. Density functional theory studies on the oleic acid thermal oxidation into volatile compounds
22. Inhibition Mechanism of Lactiplantibacillus plantarum on the Growth and Biogenic Amine Production in Morganella morganii
23. Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae
24. CRISPR/Cas9 mutated p-coumaroyl shikimate 3'-hydroxylase 3 gene in Populus tomentosa reveals lignin functioning on supporting tree upright
25. Comparison of clinical outcomes and prognosis between total pancreatectomy and pancreaticoduodenectomy for pancreatic ductal adenocarcinoma: a systematic review and meta‐analysis
26. Self-Assembly of a Series of Carbazole-Based Vinyl-benzoxazole Derivatives in Gel Phases
27. The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu
28. Masculinizer gene controls sexual differentiation in Hyphantria cunea
29. Effects of prebiotics on the fermentation of traditional suancai of Northeast China
30. The DHX9 helicase interacts with human DNA Polymerase δ4 and stimulates its activity in D-loop extension synthesis
31. Ergothioneine yield of Rhodotorula species positively correlated with hydrogen peroxide tolerance
32. A pH-responsive fluorescent nanopesticide for selective delivery and visualization in pine wood nematode control
33. Modification of a Novel Umami Octapeptide with Trypsin Hydrolysis Sites via Homology Modeling and Molecular Docking
34. Ergothioneine: new functional factor in fermented foods
35. High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation
36. Low-Carbon Electricity
37. The Water-Energy-Food Nexus
38. Transitions, Institutions and Public Policy
39. Conclusions
40. China as a Global Clean Energy Champion: Goals and Achievements
41. Low-Carbon Electricity Technology, Innovation, Manufacturing and Internationalisation
42. Energy Efficiency and Conservation
43. Introduction
44. Carbon Pricing
45. China as a Global Clean Energy Champion
46. Governance in China
47. Fossil Fuels
48. Project of CPEC on Pakistani TV Channels: Media Preferences and Project Understanding Influence awareness
49. Meta-analysis of Risk Factors for Liver Damage in Newly Diagnosed Patients with Hyperthyroidism
50. Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation
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