140 results on '"Ji, Chaofan"'
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2. Effects of quercetin- and Lactiplantibacillus plantarum-containing bioactive films on physicochemical properties and microbial safety of grass carp
3. The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation
4. The crucial importance of soy sauce authenticity: Global trade, adulteration risks, and analytical challenges
5. Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
6. Molecular mechanism of saturated aldehyde oxidation: A DFT insight into volatiles forming from decanal thermal oxidation
7. Excellent iron-chelating capacity of Yesso scallop (Patinopecten yessoensis) skirt hydrolysate fermented by Bacillus subtilis M17-b7
8. Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
9. Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study
10. Cost-effective production of ergothioneine using Rhodotorula mucilaginosa DL-X01 from molasses and fish bone meal enzymatic hydrolysate
11. Screening and Enzymatic Properties of Lipase-producing Strains and Effects of Their Inoculation on Flavor Compounds of Fermented Sour Meat
12. Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reaction
13. Density functional theory studies on the oleic acid thermal oxidation into volatile compounds
14. High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation
15. Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation
16. Microbial metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha
17. Probiotic properties of Lactobacillus plantarum and application in prebiotic gummies
18. Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters
19. Construction of multifunctional lanthanide-based nanoparticles Ba2LuF7: Yb/Er/Ho for in vivo dual-modal tumor imaging
20. Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish
21. Ergothioneine: new functional factor in fermented foods.
22. Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas.
23. Stability, microstructure, and digestibility of whey protein isolate – Tremella fuciformis polysaccharide complexes
24. Inhibition Mechanism of Lactiplantibacillus plantarum on the Growth and Biogenic Amine Production in Morganella morganii.
25. Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non- Saccharomyces cerevisiae.
26. Multi-omics analysis reveals the mechanism of torularhodin accumulation in the mutant Rhodosporidium toruloides A1-15 under nitrogen-limited conditions.
27. Comparative transcriptional study on the hydrogen evolution of marine microalga Tetraselmis subcordiformis
28. Investigating Cellular Responses During Photohydrogen Production by the Marine Microalga Tetraselmis subcordiformis by Quantitative Proteome Analysis
29. Combined effects of lipase and Lactiplantibacillus plantarum1‐24‐LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product.
30. Protein–protein interaction network of the marine microalga Tetraselmis subcordiformis: prediction and application for starch metabolism analysis
31. Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai.
32. Heterologous Expression of the Lactobacillus sakei Multiple Copper Oxidase to Degrade Histamine and Tyramine at Different Environmental Conditions.
33. Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish.
34. Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu , a Chinese Fermented Fish.
35. Genetic Engineering Production of Ethyl Carbamate Hydrolase and Its Application in Degrading Ethyl Carbamate in Chinese Liquor.
36. Complexation behavior of Auricularia auricula polysaccharide and whey protein isolate: Characterization and potential beverage application.
37. Effects of salt concentration on the quality of paocai, a fermented vegetable product from China.
38. Inhibition of biogenic amines accumulation during Yucha fermentation by autochthonous Lactobacillus plantarum strains.
39. Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat.
40. Analysis of carotenoid profile changes and carotenogenic genes transcript levels in Rhodosporidium toruloides mutants from an optimized Agrobacterium tumefaciens‐mediated transformation method.
41. Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha.
42. Effects of Temperature on Bacterial Biodiversity and Qualities of Fermented Yucha Products.
43. Developing and Validating a UPLC‐MS Method with a StageTip‐Based Extraction for the Biogenic Amines Analysis in Fish.
44. Dynamic and Functional Characteristics of Predominant Species in Industrial Paocai as Revealed by Combined DGGE and Metagenomic Sequencing.
45. Omics‐prediction of bioactive peptides from the edible cyanobacterium Arthrospira platensis proteome.
46. Characterization the carotenoid productions and profiles of three Rhodosporidium toruloides mutants from Agrobacterium tumefaciens-mediated transformation.
47. Metaproteomic analysis of microbiota in the fermented fish, Siniperca chuatsi.
48. Improving CO2 permeability of ceramic hollow fibre-supported composite membranes by blending an ionic liquid in the Pebax/PEGDME selective layer.
49. Porous ceramic hollow fiber-supported Pebax/PEGDME composite membrane for CO2 separation from biohythane.
50. Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu , a Traditional Fermented Fish Product.
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