15 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. Excellent iron-chelating capacity of Yesso scallop (Patinopecten yessoensis) skirt hydrolysate fermented by Bacillus subtilis M17-b7
5. Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
6. Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study
7. Cost-effective production of ergothioneine using Rhodotorula mucilaginosa DL-X01 from molasses and fish bone meal enzymatic hydrolysate
8. Molecular mechanism of saturated aldehyde oxidation: A DFT insight into volatiles forming from decanal thermal oxidation
9. Ergothioneine: new functional factor in fermented foods.
10. Lactiplantibacillus plantarum A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects Caenorhabditis elegans Anti-Aging
11. Mathematical Modeling and Comparative Metabolomics Analyses of Interactions between Lactiplantibacillus Plantarum and Morganella Morganii
12. Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas.
13. Effects of prebiotics on the fermentation of traditional suancai of Northeast China
14. Excellent iron-chelating capacity of Yesso scallop(Patinopecten yessoensis) skirt hydrolysate fermented by Bacillus subtilisM17-b7
15. Improving Natto Quality through Co-fermentation of Functionally Complementary Bacillusand Lactiplantibacillusspecies
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