Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Dun, Yaohao"'
Autor:
Cai, Yuyuan, Dun, Yaohao, Dong, Weiwei, Chen, Qitong, Lei, Yutian, Hu, Jinlong, Peng, Nan, Zhao, Shumiao
Publikováno v:
In Food Bioscience October 2024 61
Autor:
Shenxi Chen, Shumiao Zhao, Hongye Shen, Qiang Yang, Jinshui Zheng, Dengjin Shen, Yunxiang Liang, Dun Yaohao
Publikováno v:
Microbiology Spectrum
Microbiology Spectrum, Vol 9, Iss 2 (2021)
Microbiology Spectrum, Vol 9, Iss 2 (2021)
Although the importance of microbiota in the natural environment and in industrial production has been widely recognized, little is known about the formation and succession patterns of the microbial community, particularly secondary succession after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbf7ed5eebaf66170548ac6bdec669f6
https://pubmed.ncbi.nlm.nih.gov/34549993
https://pubmed.ncbi.nlm.nih.gov/34549993
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Yuanliang Hu, Yongqiang Li, Dun Yaohao, Yunxiang Liang, Shumiao Zhao, Jiahui Xu, Changyi Zhang
Publikováno v:
International Journal of Biological Macromolecules. 123:420-426
Chitin is the second-most abundant bioresource and widely used in the food, agricultural, textile, biomedical, and pharmaceutical industries. However, an efficient, environmentally friendly, and economically feasible process for chitin extraction fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f05e928906d53cf7f744184419ff651
https://doi.org/10.1016/j.ijbiomac.2018.11.088
https://doi.org/10.1016/j.ijbiomac.2018.11.088
Autor:
Cai, Yuyuan, Dun, Yaohao, Dong, Weiwei, Chen, Qitong, Lei, Yutian, Hu, Jinlong, Peng, Nan, Zhao, Shumiao
Publikováno v:
Food Bioscience; October 2024, Vol. 61 Issue: 1
Autor:
Hu, Yuanliang1,2, Dun, Yaohao1, Li, Shenao1, Fu, Biao1, Xiong, Xiaomao3, Peng, Nan1, Liang, Yunxiang1,4, Zhao, Shumiao1,4 shumiaozhao@mail.hzau.edu.cn
Publikováno v:
Journal of the Institute of Brewing. Oct2017, Vol. 123 Issue 4, p594-599. 6p.
Autor:
Yuanliang Hu, Shumiao Zhao, Biao Fu, Shenao Li, Nan Peng, Yunxiang Liang, Xiaomao Xiong, Dun Yaohao
Publikováno v:
Journal of the Institute of Brewing. 123:594-599
Daqu is a fermentation starter used in the production of Chinese liquor. The present study investigated changes in the microbial community during the fermentation of Baiyunbian high-temperature Daqu during a cycle time of 140 days. Two methods were u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9d238239f268fb0114c5649997d6fb1
https://doi.org/10.1002/jib.455
https://doi.org/10.1002/jib.455
Autor:
Hu, Yuanliang1,2, Dun, Yaohao1, Li, Shenao1, Zhang, Dongxiao1, Peng, Nan1, Zhao, Shumiao1, Liang, Yunxiang1 fa-lyx@163.com
Publikováno v:
PLoS ONE. Jan2015, Vol. 10 Issue 1, p1-16. 16p.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Dun Yaohao, Shumiao Zhao, Yuanliang Hu, Huanhuan Qin, Nan Peng, Zhichun Zhan, Ying Zhou, Ling Huayun, Yunxiang Liang
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 30, Iss 1, Pp 173-179 (2016)
Saccharomyces boulardii preparations are promising probiotics and clinical agents for animals and humans. This work focused on optimizing the nutritional conditions for the production of S. boulardii in solid-state fermentation by using classical and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87f97edaffcb7ddabec027807e3a7a2c
https://doi.org/10.1080/13102818.2015.1086689
https://doi.org/10.1080/13102818.2015.1086689