Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ruoyun, Xu"'
Publikováno v:
Microbiology Spectrum, Vol 11, Iss 4 (2023)
ABSTRACT Alicyclobacillus acidoterrestris, which has strong acidophilic and heat-resistant properties, can cause spoilage of pasteurized acidic juice. The current study determined the physiological performance of A. acidoterrestris under acidic stres
Externí odkaz:
https://doaj.org/article/cb2063b79e8846d19ddb0c92a69a7a92
Autor:
Jun, Li, Ning, Zhao, Ruoyun, Xu, Guomin, Li, Huayu, Dong, Bingyi, Wang, Zhicheng, Li, Mingtao, Fan, Xinyuan, Wei
Publikováno v:
International Journal of Food Microbiology. 378:109822
Alicyclobacillus acidoterrestris has been regarded as the main hazardous factor causing the spoilage of commercially pasteurized fruit juice due to its unique thermo-acidophilic properties. p-Coumaric acid, primarily isolated from plants and having h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a54faa5af82fbf8d3b425578eb8b66ee
https://doi.org/10.1016/j.ijfoodmicro.2022.109822
https://doi.org/10.1016/j.ijfoodmicro.2022.109822
Publikováno v:
Food Hydrocolloids. 127:107518
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcc1a59db7190bec88c6b1df50f2f0bf
https://doi.org/10.1016/j.foodhyd.2022.107518
https://doi.org/10.1016/j.foodhyd.2022.107518
Publikováno v:
Psychology of Sexual Orientation and Gender Diversity. 5:109-116
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::351c4908c1f17d7cd7ac4d7ee8b84de0
https://doi.org/10.1037/sgd0000264
https://doi.org/10.1037/sgd0000264
Autor:
Mingtao Fan, Tieru Wang, Ruoyun Xu, Jun Li, Ning Zhao, Bingyi Wang, Li Guo, Xinyuan Wei, Man Ma
Publikováno v:
Food Chemistry. 345:128770
The effects of selenium (Se) addition methods on antioxidant activity and flavor properties of fermented Pleurotus eryngii (P. eryngii) using Lactobacillus plantarum (L. plantarum) inoculated and natural fermentation were investigated. After fermenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f72b5a2b6909049f85ee192e5ef1c51f
https://doi.org/10.1016/j.foodchem.2020.128770
https://doi.org/10.1016/j.foodchem.2020.128770