17 results on '"Lan, Qiuyu"'
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2. Comparative metabolomic analysis of minced grey mullet (Mugil cephalus) pasteurized by high hydrostatic pressure (HHP) during chilled storage
3. Integrated metabolomics analysis of chill‐stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1H‐NMR spectroscopy.
4. Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd
5. Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu
6. Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance.
7. Application of transglutaminase for quality improvement of whole soybean curd
8. A multistrain probiotic increases the serum glutamine/glutamate ratio in patients with cirrhosis: a metabolomic analysis
9. Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage
10. A multistrain probiotic increases serum glutamine/glutamate ratio in patients with cirrhosis. A metabolomic analysis
11. Insights into the Metabolomic Diversity of Latilactobacillus sakei
12. Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu
13. Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel
14. SAT494 - A multistrain probiotic increases serum glutamine/glutamate ratio in patients with cirrhosis. A metabolomic analysis
15. Protein glycosylation: a promising way to modify the functional properties and extend the application in food system
16. Protein glycosylation: a promising way to modify the functional properties and extend the application in food system.
17. Insights into the Metabolomic Diversity of Latilactobacillus sakei
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