Zobrazeno 1 - 10
of 20
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:
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
Publikováno v:
Journal of Hazardous Materials. 431:128620
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00824c8ce99e9995f089d9408364cbd8
https://doi.org/10.1016/j.jhazmat.2022.128620
https://doi.org/10.1016/j.jhazmat.2022.128620