219 results on '"Ji, Chaofan"'
Search Results
2. Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
3. Molecular mechanism of saturated aldehyde oxidation: A DFT insight into volatiles forming from decanal thermal oxidation
4. Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode
5. Effects of quercetin- and Lactiplantibacillus plantarum-containing bioactive films on physicochemical properties and microbial safety of grass carp
6. 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
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. Lactiplantibacillus plantarum A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects Caenorhabditis elegans Anti-Aging
23. Mathematical Modeling and Comparative Metabolomics Analyses of Interactions between Lactiplantibacillus Plantarum and Morganella Morganii
24. Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
25. Cost-effective production of ergothioneine using Rhodotorula mucilaginosa DL-X01 from molasses and fish bone meal enzymatic hydrolysate
26. Stability, microstructure, and digestibility of whey protein isolate – Tremella fuciformis polysaccharide complexes
27. Effects of prebiotics on the fermentation of traditional suancai of Northeast China
28. Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas.
29. Inhibition Mechanism of Lactiplantibacillus plantarum on the Growth and Biogenic Amine Production in Morganella morganii
30. Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae
31. Effects of prebiotics on the fermentation of traditional suancai of Northeast China
32. Ergothioneine: new functional factor in fermented foods
33. Combined effects of lipase and Lactiplantibacillus plantarum1‐24‐LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product
34. Deep Exploration of Lipid Oxidation into Flavor Compounds: A Density Functional Theory Study on (E) -2-Decenal Thermal Oxidative Reaction
35. Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai
36. Heterologous Expression of the Lactobacillus sakei Multiple Copper Oxidase to Degrade Histamine and Tyramine at Different Environmental Conditions
37. Comparative transcriptional study on the hydrogen evolution of marine microalga Tetraselmis subcordiformis
38. Multi-omics analysis reveals the mechanism of torularhodin accumulation in the mutant Rhodosporidium toruloides A1-15 under nitrogen-limited conditions.
39. 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
40. Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavor improvement in Suanzhayu , a Chinese traditional fish
41. Investigating Cellular Responses During Photohydrogen Production by the Marine Microalga Tetraselmis subcordiformis by Quantitative Proteome Analysis
42. Genetic Engineering Production of Ethyl Carbamate Hydrolase and Its Application in Degrading Ethyl Carbamate in Chinese Liquor
43. Lactobacillus strains inhibit biogenic amine formation in salted mackerel (Scomberomorus niphonius)
44. Complexation behavior of Auricularia auricula polysaccharide and whey protein isolate: Characterization and potential beverage application
45. Recent Advancements in Macrolide Hybrids against Staphylococcus aureus
46. Moderate fermentation contributes to the formation of typical aroma and good organoleptic properties: A study based on different brands of Chouguiyu
47. Who should undergo gastroscopy: a smartphone-based noninvasive auxiliary screening system (Preprint)
48. FordNet: Recommending traditional Chinese medicine formula via deep neural network integrating phenotype and molecule
49. Protein–protein interaction network of the marine microalga Tetraselmis subcordiformis: prediction and application for starch metabolism analysis
50. Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.