21 results on '"Li, XiaoMin"'
Search Results
2. Systems metabolic engineering of Escherichia coli for high-yield production of Para-hydroxybenzoic acid
3. Effects of different ohmic heating treatments on parvalbumin structure and reduction of allergenicity in Japanese eel (Anguilla japonica)
4. The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities
5. Alteration of collagen thermal denaturation, structural and the abrogation of allergenicity in eel skin induced by ohmic heating
6. Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe
7. Development of precise GC-EI-MS method to determine the residual fipronil and its metabolites in chicken egg
8. Factors that affect polychlorinated naphthalenes formation and distribution during the heating of sucralose
9. Determination of patulin in apple juice by single-drop liquid-liquid-liquid microextraction coupled with liquid chromatography-mass spectrometry
10. Determination of trace patulin in apple-based food matrices
11. Purification and characterisation of arabinoxylan arabinofuranohydrolase I responsible for the filterability of barley malt
12. Quantification of artificial sweeteners in alcoholic drinks using direct analysis in real-time QTRAP mass spectrometry
13. Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine
14. Characterization of a putative glycoside hydrolase family 43 arabinofuranosidase from Aspergillus niger and its potential use in beer production
15. Characterization of a putative glycoside hydrolase family 43 arabinofuranosidase from Aspergillus niger and its potential use in beer production
16. Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine
17. POD promoted oxidative gelation of water-extractable arabinoxylan through ferulic acid dimers. Evidence for its negative effect on malt filterability
18. POD promoted oxidative gelation of water-extractable arabinoxylan through ferulic acid dimers. Evidence for its negative effect on malt filterability
19. Purification and characterisation of arabinoxylan arabinofuranohydrolase I responsible for the filterability of barley malt
20. Comparative proteomic analysis of green malts between barley (Hordeum vulgare) cultivars
21. Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe.
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