40 results on '"Liu, Kunyi"'
Search Results
2. Multi-omics analysis of microbial communities and metabolites during the fermentation of traditional Midu Juanti
3. Integrated genome-wide chromatin accessibility and expression profile identify key transcription factors involved in bud endodormancy break in tea plants
4. Multi-omics analysis of the metabolism of phenolic compounds in tea leaves by Aspergillus luchuensis during fermentation of pu-erh tea
5. Risk factors for portal hypertensive gastropathy
6. Bias-independent subthreshold swing in ballistic cold-source field-effect transistors by drain density-of-states engineering
7. Interaction and Metabolic Function of Microbiota during the Washed Processing of Coffea arabica
8. Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics
9. Technological exploration and antioxidant activity determination of purple compound fruit wine
10. Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
11. Optimisation of clarification process of glutinous rice tea wine, and its antioxidant activity
12. An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase
13. An instant beverage rich in nutrients and secondary metabolites manufactured from stems and leaves of Panax notoginseng
14. Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics.
15. Interaction and Metabolic Function of Microbiota during Tibetan Tea Fermentation through Bioaugmentation with Aspergillus niger.
16. Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine.
17. Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods
18. Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine
19. Correlation analysis between amino acids and bacterial communities of Wuliangye-flavour liquor fermentation in aged fermentation pit
20. Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods
21. Risk factors for emergency endoscopic variceal ligation treatment failure of acute variceal bleeding
22. The microbial communities in Zaopeis , free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production
23. Research progress of biogenic amines in fermented sausages: A review
24. Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea
25. Optimization of extraction process of proanthocyanidins from Zijuan tea ( Camellia sinensis var. kitmaura ) by response surface design
26. Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods.
27. Main functional ingredients, nutritional, and medicinal values of common wild edible fungi: a review
28. Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine
29. Aqueous Phase Catalytic Conversion of Ethanol to Higher Alcohols over NiSn Bimetallic Catalysts Encapsulated in Nitrogen-Doped Biorefinery Lignin-Based Carbon
30. Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea
31. Double plastic stent implantation for recurrent acute pancreatitis with incomplete pancreas divisum: a case report and literature review
32. Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose
33. Research on the fermentation of Pu-erh tea through inoculation with Aspergillus amstelodami.
34. Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea
35. Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA
36. A retrospective cohort study of intensive gastric variceal ligation versus endoscopic gastric variceal obturation in the management of gastric variceal bleeding
37. Study of sterilization methods for sun-dried green tea.
38. Study on the Conditions of Pretreating Vinegar Residue with Sodium Hydroxide for Simultaneous Saccharification and Fermentation to Produce Alcohol and Xylose
39. Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA
40. A retrospective cohort study of intensive gastric variceal ligation versus endoscopic gastric variceal obturation in the management of gastric variceal bleeding.
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