Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Xiaozi, Lin"'
Autor:
Wenjing Ma, Zhangcheng Liang, Bing He, Yuxi Wu, Yan Chen, Zhigang He, Bingyan Chen, Xiaozi Lin, Lianyu Luo
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100900- (2023)
Tuna cooking liquid has unpleasant aroma. In our previous studies, Cyberlindnera fabianii JGM9-1 and Lactobacillus plantarum RP26 demonstrated the ability to degrade this unpleasant aroma. However, the mechanism of microbial deodorization remains unc
Externí odkaz:
https://doaj.org/article/6ea204e92afd498bb7e1905aad343696
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
There is a potential safety risk with ethyl carbamate (EC) in Hongqu Huangjiu production; 90% of the EC in rice wine is produced by the reaction of the urea with the alcohol of Saccharomyces cerevisiae. In our previous experiments, we screened and ob
Externí odkaz:
https://doaj.org/article/8b3dddc201a54e3a878cfb0b721af591
Publikováno v:
Electronic Journal of Biotechnology, Vol 43, Iss , Pp 23-31 (2020)
Background: Hong Qu glutinous rice wine (HQGRW) is brewed under non-aseptic fermentation conditions, so it usually has a relatively high total acid content. The aim of this study was to investigate the dynamics of the bacterial communities and total
Externí odkaz:
https://doaj.org/article/c6d070aa0c39418b9160d9601ad67bba
Publikováno v:
PeerJ, Vol 8, p e9083 (2020)
Background As the major bioactive compounds in citrus and grape, it is significant to use the contents of flavonoids and phenolic acids as quality evaluation criteria to provide a better view of classifying the quality and understanding the potential
Externí odkaz:
https://doaj.org/article/42528c5afa674c75a3fb28fca52955b5
Publikováno v:
Separation and Purification Technology. 318:123958
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ccdc808cc980e8773a445c23c404955
https://doi.org/10.1016/j.seppur.2023.123958
https://doi.org/10.1016/j.seppur.2023.123958
Publikováno v:
International Journal of Food Science & Technology. 56:5664-5673
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b253abf99859146d81044e5bd2c106a
https://doi.org/10.1111/ijfs.15117
https://doi.org/10.1111/ijfs.15117
Publikováno v:
Food Chemistry. 405:134971
Gracilaria lemaneiformis is a source of several bioactive natural products in China. Previously, we obtained Saccharomyces cerevisiae JJ4 and Lactobacillus paracasei paracasei RP38, that reduced the fishy odor of G. lemaneiformis. However, the associ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2548739ca394b841d2e06d070f8bd898
https://doi.org/10.1016/j.foodchem.2022.134971
https://doi.org/10.1016/j.foodchem.2022.134971
Publikováno v:
Electronic Journal of Biotechnology, Vol 43, Iss, Pp 23-31 (2020)
Background: Hong Qu glutinous rice wine (HQGRW) is brewed under non-aseptic fermentation conditions, so it usually has a relatively high total acid content. The aim of this study was to investigate the dynamics of the bacterial communities and total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cac05df497b92827b95f56ae4385523
http://www.sciencedirect.com/science/article/pii/S071734581930051X
http://www.sciencedirect.com/science/article/pii/S071734581930051X
Autor:
Jun-Ming Liu, Guofu Zhou, Hu Xianbiao, Lingling Shui, Xin Wang, Xingsen Gao, Chen Yuan, Jing Li, Pengfei Cheng, Xiaozi Lin, Zhang Zhang, Mingliang Jin, Richard Nötzel, Qingwei Zhou
Publikováno v:
The Journal of Physical Chemistry C. 123:5833-5839
Core–shell nanostructured materials with synergetic effects have gained increasing attention for their widespread applications in electrochemical water-splitting field. However, for most electrocatalysts, the oxygen evolution reaction (OER) and hyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9f654b75a09f9097b0c5f9ac9f20c70
https://doi.org/10.1021/acs.jpcc.8b10954
https://doi.org/10.1021/acs.jpcc.8b10954
Publikováno v:
LWT. 163:113511
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4406367c74fd5437d42d9e92a7c7108
https://doi.org/10.1016/j.lwt.2022.113511
https://doi.org/10.1016/j.lwt.2022.113511