121 results on '"Xiang, Wenliang"'
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2. Efficient cadmium-resistant plant growth-promoting bacteria loaded on pig bone biochar has higher efficiency in reducing cadmium phytoavailability and improving maize performance than on rice husk biochar
3. Fabrication and characterization of Zanthoxylum schinifolium essential oil Pickering emulsion stabilized by bacterial cellulose nanofibrils/whey protein isolate complexes and fortified with cinnamaldehyde
4. Expression of a novel hydrolase MhpC in Brevibacillus parabrevis BCP-09 and its characteristics for degrading synthetic pyrethroids
5. Quantitative proteomic analysis reveals the mechanism and key esterase of β-cypermethrin degradation in a bacterial strain from fermented food
6. Microencapsulation of Zanthoxylum schinifolium essential oil through emulsification followed by spray drying: microcapsule characterization and functional evaluation
7. Effect of Lactiplantibacillus plantarum cell-free supernatant on the physiology, quorum sensing, transcription, and enhanced GABA production of Enterococcus faecium
8. Effect of apple polyphenols on physicochemical properties of pea starch/pulp cellulose nanofiber composite biodegradable films
9. Mechanism of deltamethrin biodegradation by Brevibacillus parabrevis BCP-09 with proteomic methods.
10. Whole genome sequencing and transcriptomics-based characterization of a novel β-cypermethrin-degrading Gordonia alkanivorans GH-1 isolated from fermented foods
11. Whole genome sequencing exploitation analysis of dibutyl phthalate by strain Stenotrophomonas acidaminiphila BDBP 071
12. Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles
13. Comparative effects of high hydrostatic pressure, pasteurization and nisin processing treatments on the quality of pickled radish
14. D-Limonene: Promising and Sustainable Natural Bioactive Compound
15. Life cycle assessment of industrial production of microalgal oil from heterotrophic fermentation
16. D-Limonene Inhibits Pichia kluyveri Y-11519 in Sichuan Pickles by Disrupting Metabolism.
17. Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles
18. Characterization of γ-aminobutyric acid (GABA)-producing Saccharomyces cerevisiae and coculture with Lactobacillus plantarum for mulberry beverage brewing
19. The characteristics and correlation of the microbial communities and flavors in traditionally pickled radishes
20. Organic Houttuynia cordata Thunb harbors higher abundance and diversity of antibiotic resistance genes than non-organic origin, suggesting a potential food safe risk
21. Impact of Exogenous Indoleacetic Acid on Nitrogen Cycling-Associated Bacteria in the Rhizosphere and Eutrophic Water Surrounding Hydrocotyle vulgaris Lam.
22. Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY
23. Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles
24. Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China
25. Characterization and Bioactive Potential of Carotenoid Lutein from Gordonia rubripertncta GH-1 Isolated from Traditional Pixian Douban
26. Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickle
27. The Use of γ-Aminobutyric Acid-Producing Saccharomyces cerevisiae SC125 for Functional Fermented Beverage Production from Apple Juice
28. Screening for bacteriocin-producing lactic acid bacteria from kurut, a traditional naturally-fermented yak milk from Qinghai–Tibet plateau
29. Whole Genome Sequencing Exploitation Analysis of Dibutyl Phthalate by Strain Stenotrophomonas Acidaminiphila Bdbp 071 Isolated from Tomato Rhizosphere Soilwhole Genome Sequencing Exploitation Analysis of Dibutyl Phthalate by Strain Stenotrophomonas Acidaminiphila Bdbp 071 Isolated from Tomato Rhizosphere Soil
30. Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles
31. Community of extremely halophilic bacteria in historic Dagong Brine Well in southwestern China
32. Metabolic profiles of Lactobacillus paraplantarum in biofilm and planktonic states and investigation of its intestinal modulation and immunoregulation in dogs
33. Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers
34. Mucor indicus and Rhizopus oryzae co‐culture to improve the flavor of Chinese turbid rice wine
35. Actinobacterial Community Structure in Sediment from Lop Nur Salt Lake
36. Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickle
37. Temporal heterogeneity of prokaryotic micro-organism communities in sediment of traditional freshwater cultured fish ponds in Southwest China
38. An Efficient γ-Aminobutyric Acid (GABA) Producing and Nitrite Reducing Ability of Lactobacillus plantarum BC114 Isolated from Chinese Paocai
39. Temporal heterogeneity of prokaryotic micro-organism communities in sediment of traditional freshwater cultured fish ponds in Southwest China.
40. Incidence, Intraspecific Diversity and Toxigenic Profile of Bacillus cereus in the Yellow-Water, a Fermented Food Flavor Enhancer
41. [Transformation of core Pseudomonas pseudoalcaligene insecticidal protein gene and its insecticidal expression in tobacco]
42. Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous Fermentation
43. Actinobacterial Community Structure in Sediment from Lop Nur Salt Lake
44. Screening and Performance of L actobacillus plantarum E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle
45. Screening of Lactobacillus plantarum LPM21 with F1F0-ATPase ^|^beta;-subunit Mutation Used as Probiotics Adjunct in Sichuan Pickle
46. Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles
47. Screening a novel Na+/H+antiporter gene from a metagenomic library of halophiles colonizing in the Dagong Ancient Brine Well in China
48. Identification and Characterization of Purple Pigment-Producing Actinomycete Strain*
49. Whole genome sequencing exploitation analysis of dibutyl phthalate by strain Stenotrophomonas acidaminiphilaBDBP 071
50. Anomaly detection by prediction for health monitoring of satellites using LSTM neural networks
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