308 results on '"Li, Xingjiang"'
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2. Enhancing simultaneous saccharification and co-fermentation of corncob by Kluyveromyces marxianus through overexpression of putative transcription regulator
3. Advances in the understanding of the production, modification and applications of xylanases in the food industry
4. Deciphering layer formation in Red Heart Qu: A comprehensive study of metabolite profile and microbial community influenced by raw materials and environmental factors
5. Exploring the relationship between GuaYi levels and microbial-metabolic dynamics in Daqu
6. Analysis of metabolic differences between Jiaosu fermented from dendrobium flowers and stems based on untargeted metabolomics
7. Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation
8. Unveiling malic acid biorefinery: Comprehensive insights into feedstocks, microbial strains, and metabolic pathways
9. Effect of Caproicibacterium lactatifermentans inoculation on the microbial succession and flavor formation of pit mud used in Chinese Baijiu fermentation
10. Active colorimetric bilayer polycaprolactone-eucalyptus oil@silk fibroin-bayberry anthocyanins (PCL-EO@SF-BAs) membrane with directional water transport (DWT) for food packaging
11. Comparative profiling of microbial communities and volatile organic compounds in fermented wrapper, binder, and filler cigar tobaccos
12. Analyzing microbial community and volatile compound profiles in the fermentation of cigar tobacco leaves
13. Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins
14. Integrated characterization of filler tobacco leaves: HS–SPME–GC–MS, E-nose, and microbiome analysis across different origins
15. Mildew invasion: Deciphering its influence on primary metabolites and microbial dynamics in fermented cigar tobacco ecosystems
16. Secreting recombinant barnase by Lactococcus lactis and its application in reducing RNA from forages
17. Deciphering stratification mechanisms in Chrysanthemum Red Heart Qu: A comprehensive study of metabolite profiling and microbial succession influenced by raw materials and environmental factors
18. Corrigendum to “Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation” [Food Chem. 434 (2023) 137429]
19. Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei
20. Experimental research on refrigerant condensation heat transfer and pressure drop characteristics in the horizontal microfin tubes
21. Multifunctional colorimetric cellulose acetate membrane incorporated with Perilla frutescens (L.) Britt. anthocyanins and chamomile essential oil
22. Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation.
23. Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus
24. Attapulgite-Based Herbicide Particles with Smart Wetting Surface for Environmental-Safe Glyphosate Delivery Induced by Consecutive Base-Acid Stimuli
25. MoO2 nanosheets embedded into carbon nanofibers with a self-standing structure for lithium ion and sodium ion batteries
26. Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates
27. Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality
28. Effect of Caproicibacterium lactatifermentans inoculation on the microbial succession and flavor formation of pit mud used in Chinese Baijiu fermentation
29. The lithium ion storage performance of ZnSe particles with stable electrochemical reaction interfaces improved by carbon coating
30. Synergistic antibacterial activity of streptomycin sulfate loaded PEG-MoS2/rGO nanoflakes assisted with near-infrared
31. Gelatin/zein fiber mats encapsulated with resveratrol: Kinetics, antibacterial activity and application for pork preservation
32. Intelligent double-layer fiber mats with high colorimetric response sensitivity for food freshness monitoring and preservation
33. Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring
34. Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring
35. Butylated hydroxyanisole encapsulated in gelatin fiber mats: Volatile release kinetics, functional effectiveness and application to strawberry preservation
36. Films based on κ-carrageenan incorporated with curcumin for freshness monitoring
37. High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review.
38. Producing Acetic Acid of Acetobacter pasteurianus by Fermentation Characteristics and Metabolic Flux Analysis
39. Influence of pH and neutralizing agent on anaerobic succinic acid production by a Corynebacterium crenatum strain
40. Production of itaconic acid by biotransformation of wheat bran hydrolysate with Aspergillus terreus CICC40205 mutant
41. Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution
42. Heterologous signal peptides-directing secretion of Streptomyces mobaraensis transglutaminase by Bacillus subtilis
43. Analysis of Metabolic Differences between Dendrobium Flowers Jiaosu and Dendrobium Stems Jiaosu at the End of Fermentation Based on Untargeted Metabolomics
44. Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity
45. Production of Fumaric Acid by Bioconversion of Corncob Hydrolytes Using an Improved Rhizopus oryzae Strain
46. Preparation of SP/Lysozyme Composite Gel and the Inhibition of Staphylococcus aureus
47. Changes of Physicochemical Properties in Black Garlic during Fermentation
48. Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar
49. Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties
50. Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu
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