43 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. Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer.
7. Dynamic Changes in Microbial Communities and Chemical Compounds during the Semi-Dry Fermentation Processing of Coffea arabica.
8. Bias-independent subthreshold swing in ballistic cold-source field-effect transistors by drain density-of-states engineering
9. Interaction and Metabolic Function of Microbiota during the Washed Processing of Coffea arabica
10. Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics
11. Technological exploration and antioxidant activity determination of purple compound fruit wine
12. Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
13. Optimisation of clarification process of glutinous rice tea wine, and its antioxidant activity
14. An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase
15. Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics.
16. Interaction and Metabolic Function of Microbiota during Tibetan Tea Fermentation through Bioaugmentation with Aspergillus niger.
17. Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine.
18. An instant beverage rich in nutrients and secondary metabolites manufactured from stems and leaves of Panax notoginseng
19. Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods
20. Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine
21. Correlation analysis between amino acids and bacterial communities of Wuliangye-flavour liquor fermentation in aged fermentation pit
22. Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods
23. Risk factors for emergency endoscopic variceal ligation treatment failure of acute variceal bleeding
24. The microbial communities in Zaopeis , free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production
25. Research progress of biogenic amines in fermented sausages: A review
26. Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods.
27. Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea
28. Main functional ingredients, nutritional, and medicinal values of common wild edible fungi: a review
29. Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine
30. Optimization of extraction process of proanthocyanidins from Zijuan tea ( Camellia sinensis var. kitmaura ) by response surface design
31. Aqueous Phase Catalytic Conversion of Ethanol to Higher Alcohols over NiSn Bimetallic Catalysts Encapsulated in Nitrogen-Doped Biorefinery Lignin-Based Carbon
32. Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea
33. Double plastic stent implantation for recurrent acute pancreatitis with incomplete pancreas divisum: a case report and literature review
34. Research on the fermentation of Pu-erh tea through inoculation with Aspergillus amstelodami.
35. Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose
36. Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA
37. A retrospective cohort study of intensive gastric variceal ligation versus endoscopic gastric variceal obturation in the management of gastric variceal bleeding
38. Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea
39. Study of sterilization methods for sun-dried green tea.
40. Study on the Conditions of Pretreating Vinegar Residue with Sodium Hydroxide for Simultaneous Saccharification and Fermentation to Produce Alcohol and Xylose
41. Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA
42. PLFA Fingerprint Method for Assessing Microbial Communities of Strong Aromatic Liquor Pit Mud
43. 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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