Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Wenyou Zhu"'
Publikováno v:
ACS Omega, Vol 6, Iss 8, Pp 5653-5660 (2021)
Externí odkaz:
https://doaj.org/article/441bc6d7dac147eb962702bfeb52cbcd
Publikováno v:
Frontiers in Energy Research, Vol 9 (2021)
Graphene has long been envisioned as a promising material in areas, such as energy storage, electromagnetic shielding, and electrochemical sensor. However, the fabrication of graphene is complicated, time-consuming, and hazardous to environment, and
Externí odkaz:
https://doaj.org/article/eefe1170dcd84a4ebe89bb0b3098d66a
Publikováno v:
Food Science and Biotechnology. 31:1343-1353
Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production. However, products brewed by this emerging technique possess some deficiencies in flavor quality. Therefore, this study firstly developed a
Autor:
Wenchang Zhuang, Wenyou Zhu
A liquid composed of ions at or near room temperature is an ionic liquid. In recent years, ionic liquids have attracted extensive attention in academic research and industrial applications. In this paper, the toxicity of ionic liquid was analyzed qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55646db630749a332bb9733d65868bf8
https://doi.org/10.21203/rs.3.rs-2549994/v1
https://doi.org/10.21203/rs.3.rs-2549994/v1
Publikováno v:
Ionics. 28:1359-1366
Publikováno v:
LWT. 182:114912
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e99321, Published: 11 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e99321, Published: 11 MAR 2022
In this study, the effects of the starter culture Lactobacillus sakei on pH, the total lactic acid concentration, nitrite depletion and histamine reduction of chili sauce were investigated. The nitrite concentration in the CPN sample was significantl
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e104821, Published: 11 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e104821, Published: 11 MAR 2022
In this study, the effects of the starter culture Lactobacillus sakei on microbial quality and the bacterial community diversity of chili sauce were investigated. In starter culture inoculated chili sauce (CPN sample), Lactobacillus spp. was predomin
Publikováno v:
Journal of Chemical Information and Modeling. 59:5086-5098
The non-heme iron/α-ketoglutarate dependent enzymes SnoK and SnoN from Streptomyces nogalater are involved in the biosynthesis of anthracycline nogalamycin. Although they have similar active sites, SnoK is responsible for carbocyclization whereas Sn
Publikováno v:
Journal of agricultural and food chemistry. 69(47)
Glucosinolates (GSLs), secondary metabolites synthesized by cruciferous plants, can be hydrolyzed by myrosinase into compounds, such as isothiocyanates (ITCs), with various bioactivities. Thus, myrosinase plays an important role in the utilization of