Zobrazeno 1 - 6
of 6
pro vyhledávání: '"William James Hardie"'
Autor:
Zhi-Hai Yu, Gui-Dan Huang, Xiao-Yan Huang, Jiang-Hua Pu, Jia-Sheng Wu, Li-Rong Yue, William James Hardie, Xiao-Zhu Liu, Ming-Zheng Huang
Publikováno v:
Fermentation, Vol 8, Iss 7, p 311 (2022)
Wine produced by fermentation of Chestnut rose (Rosa roxburghii) hips, known as cili (Chinese-Mandarin), in Guizhou province, and other places in China is becoming popular but there is limited knowledge of suitable yeast strains for its production. I
Externí odkaz:
https://doaj.org/article/5e212011ee494b19b74f54cab068723d
Publikováno v:
International Journal of Food Science & Technology. 57:1259-1272
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d9457206cc4a783e8da49bd27a22721
https://doi.org/10.1111/ijfs.15510
https://doi.org/10.1111/ijfs.15510
Publikováno v:
British Food Journal. 123:4069-4081
PurposeThe purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenousWickerhamomyces anomalus(W. anomalus) fromRosa roxburghiiTratt (R. roxburghii).Design/methodology/approachMorphological and molecular met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b59d64fa70665dea262fbfe81201576
https://doi.org/10.1108/bfj-11-2020-0993
https://doi.org/10.1108/bfj-11-2020-0993
Publikováno v:
International Journal of Food Engineering. 17:1-9
The β-glucosidase properties from one yeast isolate identified as Wickerhamomyces anomalus C4 were characterised. The β-glucosidase activity of W. anomalus C4 was 41.83 ± 0.25 mU/mL, and the optimum temperature and pH were 40 °C and 5.0, respecti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e069c50b06936611373c2a4398d1c9b
https://doi.org/10.1515/ijfe-2020-0152
https://doi.org/10.1515/ijfe-2020-0152
Autor:
Jianjun Ren, Biyun Lai, Dongze Niu, Zhenzhu Wang, William James Hardie, Junqiang Zhi, Chongqing Wang, Yicheng Yu, Huhe Taoli, Zhijie Li, Xingmei Jiang, Chunyu Li
Publikováno v:
International Biodeterioration & Biodegradation. 178:105545
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f50b8f89b45976609bf2d9ffd304f05e
https://doi.org/10.1016/j.ibiod.2022.105545
https://doi.org/10.1016/j.ibiod.2022.105545
Autor:
Mingzheng Huang, Jin-Qiang Li, Xiao-Lin Jiang, Gong Xun, Shu-Cheng He, Zhihai Yu, Xian-Can Zhou, Jia-Sheng Wu, Qing Wang, Xiaozhu Liu, Xu Cunbin, William James Hardie, Tang Weiyuan, Liu Xiaohui
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 5, Pp 2508-2516 (2021)
Food Science & Nutrition, Vol 9, Iss 5, Pp 2508-2516 (2021)
The aim of this study was to identify the locations and harvest months in Guizhou province, China, producing the most suitable red dragon fruit (Hylocereus polyrhizus) for winemaking. Fruit from Guanling, Luodian and Zhenfeng counties was harvested s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::915b5e41250413122c9ac494d13094c4
https://pubmed.ncbi.nlm.nih.gov/34026067
https://pubmed.ncbi.nlm.nih.gov/34026067