Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Meizi Piao"'
Publikováno v:
Journal of Medicinal Food. 25:751-759
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71f5092fc1749f1f72f44bf4d4e3c187
https://doi.org/10.1089/jmf.2021.k.0051
https://doi.org/10.1089/jmf.2021.k.0051
Autor:
Doman Kim, Juho Lim, Yan Li, Jiyeon Lee, Meizi Piao, Thi Thanh Hanh Nguyen, Il-Kyoon Mok, Juhui Jin
Publikováno v:
Food Science and Biotechnology. 30:555-564
Co-fermentation using yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and the bacteria (Lactobacillus plantarum) as starters isolated from spontaneous sourdough was conducted for the brewing of glucuronic acid (GlcA)-enriched apple cider. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c13bea24f0586fa8cb54dcd8c700270
https://doi.org/10.1007/s10068-021-00883-2
https://doi.org/10.1007/s10068-021-00883-2
Autor:
Meizi Piao
Publikováno v:
International Journal of Bilingual Education and Bilingualism. 25:1951-1954
In the twenty-first century, bilingualism should not be limited to the interests of linguists but also be introduced to the more general public such as bilinguals themselves and people who interact...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ae31985febe742e722db8e77499cb00
https://doi.org/10.1080/13670050.2020.1835814
https://doi.org/10.1080/13670050.2020.1835814
Publikováno v:
Food Science and Biotechnology. 29:609-617
To develop a beverage with high antioxidant capacity and desirable sensory characteristics, Schisandra chinensis (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::063854cc7df5f7a9fb2b2e24c132da21
https://doi.org/10.1007/s10068-019-00714-5
https://doi.org/10.1007/s10068-019-00714-5
Publikováno v:
LWT. 109:313-318
This study aimed at investigating for the first time whether thermosonication (TS), a non-thermal processing technique, could induce the beer-spoilage bacterium, Lactobacillus acetotolerans CGMCC 7.150, into the viable but putatively non-culturable (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4401c14447cfe98db880559a30aa5f1e
https://doi.org/10.1016/j.lwt.2019.04.046
https://doi.org/10.1016/j.lwt.2019.04.046
Autor:
Yan, Li, Thi Thanh Hanh, Nguyen, Juhui, Jin, Juho, Lim, Jiyeon, Lee, Meizi, Piao, Il-Kyoon, Mok, Doman, Kim
Publikováno v:
Food Sci Biotechnol
Co-fermentation using yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and the bacteria (Lactobacillus plantarum) as starters isolated from spontaneous sourdough was conducted for the brewing of glucuronic acid (GlcA)-enriched apple cider. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ebf9dea74f68b9ce874faefb2f404af9
https://pubmed.ncbi.nlm.nih.gov/33936847
https://pubmed.ncbi.nlm.nih.gov/33936847
Publikováno v:
International journal of biological macromolecules. 165
Okra, Abelmoschus esculentus (L.) Moench, an annual herbaceous plant, is widely distributed in tropical and subtropical regions. Water-soluble pectic hydrocolloids from okra stems (HOS) were extracted and purified using polydivinylbenzene HP-20 resin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bc89076c166da02dbb053624becbca1
https://pubmed.ncbi.nlm.nih.gov/33115649
https://pubmed.ncbi.nlm.nih.gov/33115649
Publikováno v:
LWT. 155:112974
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc7b6056ed8a87ac5c1863901382a234
https://doi.org/10.1016/j.lwt.2021.112974
https://doi.org/10.1016/j.lwt.2021.112974
Development of Antioxidative Soy Sauce Fermented with Enzymatic Hydrolysates of Eupolyphaga sinensis
Autor:
Hye-Ryun Kim, Jeong-Ho Kim, Doo Kim, Sanjeev Kumar Dhungana, Meizi Piao, Qing Liu, Dong Hyun Shin, Jian Liu
Publikováno v:
Journal of Pure and Applied Microbiology. 10:2511-2519
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63b79cb9ab43524b312b1ca90e4fcc25
https://doi.org/10.22207/jpam.10.4.05
https://doi.org/10.22207/jpam.10.4.05
Publikováno v:
Journal of microbiology and biotechnology. 29(6)
Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b82ca76ef5e525bae5314b2c91bf42b
https://pubmed.ncbi.nlm.nih.gov/31154743
https://pubmed.ncbi.nlm.nih.gov/31154743