418 results on '"Zeng, Xuefeng"'
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2. Saccharomyces cerevisiae strains L7 contribute to flavor and deacidification in Suanyu, a Chinese traditional fermented fish
3. The synthesis of cinnamyl acetate and deacetyl-7-aminocephalosporanic acid by a GDSL-type esterase and its substrate specificity analysis
4. Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota
5. The effect of Mesona blume straw fermented by Ganoderma lucidum to improve physicochemical, in vitro digestion and gut bacteria of noodles
6. Effect of different immobilization conditions on the structure and activity of recombinant sn-1,3 lipase PEXANL1
7. Study on microbial community, physicochemical properties and metabolites in the fermentation process of loach
8. Physicochemical, structural and metabolic products of yogurt as affected by Coriolus versicolor fermented sweet potato pulp water
9. Potential prebiotic effects of soy by-products as novel dietary fibre: Structure, function, in vitro simulation of digestion and fermentation properties
10. Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan
11. Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation(SSF)with Ganoderma lucidum
12. Effect of m-PEG modification on the properties and structure of recombinant lipase from Aspergillus niger GZUF36
13. Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack
14. Impact of Ganoderma lucidum fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of Soybean, sweet potato and Zanthoxylum pericarpium residues
15. Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters
16. Flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage produced by A. aegerita
17. Effects of dual-strain fermentation on physicochemical properties of Rosa roxburghii Tratt and coix seed beverage
18. Stress tolerance, safety, and probiotic traits of cholesterol-decreasing Bifidobacterium BLH1 isolated from Guizhou red sour soup, a traditional Chinese fermented food
19. Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage
20. The effects of Trametes versicolor fermented Rosa roxburghii tratt and coix seed quild on the nutrition, sensory characteristics and physical and chemical parameters of yogurt
21. Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum
22. Purification of fibrinolytic enzyme from Bacillus amyloliquefaciens GUTU06 and properties of the enzyme
23. Adsorption–precipitation–cross-linking immobilization of GDSL-type esterase from Aspergillus niger GZUF36 by polydopamine-modified magnetic clarity tetroxide nanocouplings and its enzymatic characterization
24. Study on nutrients, non-volatile compounds, volatile compounds and antioxidant capacity of oyster mushroom cultivated with corn distillers’ grains
25. Effect of flours addition on the physicochemical and metabolome in Suanjiang, a Chinese traditional fermentation coagulant
26. K2CO3 pretreated okara enhances physicochemical, structural, and starch digestion properties in rice tofu, a traditional China snack
27. Evaluation of physicochemical properties and in vitro starch digestion of noodles enriched with thermally assisted potassium carbonate treated sweet potato residue
28. Structure, interface properties and curcumin encapsulation of hogskin particles stabilized novel Pickering emulsions
29. Comparison of chemical property and in vitro digestion behavior of polysaccharides from Auricularia polytricha mycelium and fruit body
30. Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction
31. Influence of adding Perilla seed oil on potato blueberry yogurt quality during storage at 4 °C
32. Effects of autochthonous starter cultures on bacterial communities and metabolites during fermentation of Yu jiangsuan, a Chinese traditional fermented condiment
33. Evaluation of wavefront aberrations induced by overlay errors in stitching computer-generated holograms
34. Challenges and strategies in high-accuracy manufacturing of the world’s largest SiC aspheric mirror
35. REM: A simplified revised entropy image reconstruction for photonics integrated interference imaging system
36. Expression, purification, properties, and substrate specificity analysis of Aspergillus niger GZUF36 lipase in Escherichia coli
37. Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara
38. Flexible ultrasonic array for breast-cancer diagnosis based on a self-shape–estimation algorithm
39. Effect of cross-linked enzyme aggregate strategy on characterization of sn-1,3 extracellular lipase from Aspergillus niger GZUF36
40. Blood miRNAs as Potential Diagnostic Biomarkers for Chronic Obstructive Pulmonary Disease: A Meta-Analysis
41. Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression
42. Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto
43. Gene cloning, expression, purification and characterization of a sn-1,3 extracellular lipase from Aspergillus niger GZUF36
44. Corrigendum to “The effect of Mesona blume straw fermented by Ganoderma lucidum to improve physicochemical, in vitro digestion and gut bacteria of noodlese” [Food Res. Int. 197(Part 1) (2024) 115217]
45. Quality attributes of paddy rice during storage as affected by accumulated temperature
46. Metabolite Profiling, Antioxidant and Anti-Glycemic Activities of Tartary Buckwheat Processed by Solid-State Fermentation with Ganoderma Lucidum
47. Mechanism Improvement of Gelation of Fermented Surimi Through Inhibition of Cathepsin L Activity by L-Arginine
48. Physicochemical, Structural and Metabolic Products of Yogurt as Affected by Coriolus Versicolor Fermented Sweet Potato Pulp Water
49. Effects of Substituting Wheat Flour with Ganoderma Lucidum-Fermented and Unfermented Buckwheat Flour on Cooking Characteristics, Structure and in Vitro Starch Digestibility of Noodles
50. Study on the Effect of the Inoculation with L. Plantarum Y279 and W. Cibaria Y113 on Microbiological and Lipid Differences in Yu Jiaosuan
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