208 results on '"Ji, Chaofan"'
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2. 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
3. Excellent iron-chelating capacity of Yesso scallop (Patinopecten yessoensis) skirt hydrolysate fermented by Bacillus subtilis M17-b7
4. Molecular mechanism of saturated aldehyde oxidation: A DFT insight into volatiles forming from decanal thermal oxidation
5. Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode
6. Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
7. Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study
8. Cost-effective production of ergothioneine using Rhodotorula mucilaginosa DL-X01 from molasses and fish bone meal enzymatic hydrolysate
9. Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reaction
10. Screening and Enzymatic Properties of Lipase-producing Strains and Effects of Their Inoculation on Flavor Compounds of Fermented Sour Meat
11. Density functional theory studies on the oleic acid thermal oxidation into volatile compounds
12. High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation
13. Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation
14. Microbial metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha
15. Probiotic properties of Lactobacillus plantarum and application in prebiotic gummies
16. Lactiplantibacillus plantarum A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects Caenorhabditis elegans Anti-Aging
17. Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters
18. Construction of multifunctional lanthanide-based nanoparticles Ba2LuF7: Yb/Er/Ho for in vivo dual-modal tumor imaging
19. Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish
20. Mathematical Modeling and Comparative Metabolomics Analyses of Interactions between Lactiplantibacillus Plantarum and Morganella Morganii
21. Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
22. Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas.
23. Cost-effective production of ergothioneine using Rhodotorula mucilaginosa DL-X01 from molasses and fish bone meal enzymatic hydrolysate
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. 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. Effects of prebiotics on the fermentation of traditional suancai of Northeast China
29. Ergothioneine: new functional factor in fermented foods
30. Combined effects of lipase and Lactiplantibacillus plantarum1‐24‐LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product
31. Deep Exploration of Lipid Oxidation into Flavor Compounds: A Density Functional Theory Study on (E) -2-Decenal Thermal Oxidative Reaction
32. Multi-omics analysis reveals the mechanism of torularhodin accumulation in the mutant Rhodosporidium toruloides A1-15 under nitrogen-limited conditions.
33. Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai
34. Heterologous Expression of the Lactobacillus sakei Multiple Copper Oxidase to Degrade Histamine and Tyramine at Different Environmental Conditions
35. Comparative transcriptional study on the hydrogen evolution of marine microalga Tetraselmis subcordiformis
36. 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
37. Investigating Cellular Responses During Photohydrogen Production by the Marine Microalga Tetraselmis subcordiformis by Quantitative Proteome Analysis
38. Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavor improvement in Suanzhayu , a Chinese traditional fish
39. Genetic Engineering Production of Ethyl Carbamate Hydrolase and Its Application in Degrading Ethyl Carbamate in Chinese Liquor
40. Lactobacillus strains inhibit biogenic amine formation in salted mackerel (Scomberomorus niphonius)
41. Complexation behavior of Auricularia auricula polysaccharide and whey protein isolate: Characterization and potential beverage application
42. Recent Advancements in Macrolide Hybrids against Staphylococcus aureus
43. Moderate fermentation contributes to the formation of typical aroma and good organoleptic properties: A study based on different brands of Chouguiyu
44. Who should undergo gastroscopy: a smartphone-based noninvasive auxiliary screening system (Preprint)
45. FordNet: Recommending traditional Chinese medicine formula via deep neural network integrating phenotype and molecule
46. Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product
47. Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus
48. Protein–protein interaction network of the marine microalga Tetraselmis subcordiformis: prediction and application for starch metabolism analysis
49. Inhibition of biogenic amines accumulation during Yucha fermentation by autochthonous Lactobacillus plantarum strains
50. Effects of salt concentration on the quality of paocai, a fermented vegetable product from China
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