26 results on '"Xiao, Chaogeng"'
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2. Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing
3. Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl konjac glucomannan
4. Rapid quantification of royal jelly quality by mid-infrared spectroscopy coupled with backpropagation neural network
5. Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu
6. A rapid selection strategy for umami peptide screening based on machine learning and molecular docking
7. Fabrication, characterization of carboxymethyl konjac glucomannan/ovalbumin-naringin nanoparticles with improving in vitro bioaccessibility
8. Complex coacervation microcapsules by tannic acid crosslinking prolong the antifungal activity of cinnamaldehyde against Aspergillus brasiliensis
9. Proteomics and metagenomics reveal the relationship between microbial metabolism and protein hydrolysis in dried fermented grass carp using a lactic acid bacteria starter culture
10. Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine
11. Participation of FaTRAB1 Transcription Factor in the Regulation of FaMADS1 Involved in ABA-Dependent Ripening of Strawberry Fruit
12. A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method
13. Optimizing Levilactobacillus brevis NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product
14. Rapid on-site nucleic acid testing: On-chip sample preparation, amplification, and detection, and their integration into all-in-one systems
15. The properties and preparation of functional starch: a review.
16. Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains
17. Rapid detection of multiple resistance genes to last-resort antibiotics in Enterobacteriaceae pathogens by recombinase polymerase amplification combined with lateral flow dipstick
18. Proteomics Reveals the Mechanism of Protein Degradation and its Relationship to Sensorial and Texture Characteristics in Dry Cured Squid During Microbial Fermentation
19. Evaluation of the quality of whole bean tofu prepared from high-speed homogenized soy flour
20. Rapid screening based on machine learning and molecular docking of umami peptides from porcine bone
21. Rapid screening based on machine learning and molecular docking of umami peptides from porcine bone.
22. The Comprehensive Utilization of Bean Dregs in High-Fiber Tofu
23. HS-GC-IMS and ATR-FT-MIR Analysis Reveal the Differences in Volatile Compounds, Proteins, and Polyphenols of Royal Jelly
24. The properties and preparation of functional starch: a review
25. Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.
26. Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu.
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