Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Zheng‐Yun Wu"'
Autor:
Gargiullo, Margaret B.
Publikováno v:
The Journal of the Torrey Botanical Society, 2005 Apr 01. 132(2), 375-375.
Externí odkaz:
https://www.jstor.org/stable/20063773
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 2, Pp 243-249 (2016)
The use of multiple fermentations is one of the most specific characteristics of Maotai-flavoured liquor production. In this research, the variation of volatile composition of Maotai-flavoured liquor during its multiple fermentations is investigated
Externí odkaz:
https://doaj.org/article/d8e587a7c45b4a4b8b8816d59032fd71
Autor:
Ya‐Ke Du, Wen Xin, Yu Xia, Min Zhu, Jian‐Liang Qin, Zheng‐Fu Pan, Ren‐Fu Wu, Guo‐Rong Luo, Pei‐Sen Wu, Zheng‐Yun Wu, Katsuya Gomi, Wen‐Xue Zhang
Publikováno v:
Journal of food biochemistryREFERENCES. 46(10)
Chinese Jiang-flavor Baijiu is the most widely consumed liquor. Jiang-flavor Daqu, a fermentation starter, is important sources of key flavors of Jiang-flavor Baijiu. Some microbes play significant roles in flavor formation of Daqu. In order to clari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1d771b46ea1d98db98a11bcdaa34254
https://pubmed.ncbi.nlm.nih.gov/35748096
https://pubmed.ncbi.nlm.nih.gov/35748096
Publikováno v:
Food Technology and Biotechnology, Vol 47, Iss 4, Pp 450-455 (2009)
Chlorella is a promising alternative source of lutein, as it can be cultivated heterotrophically with high efficiency. In this study, the carotenoids in Chlorella pyrenoidosa heterotrophically cultivated in a 19-litre fermentor have been analyzed and
Externí odkaz:
https://doaj.org/article/35615b77a0e34d8eaedd2475316b2806
Publikováno v:
Food Chemistry. 393:133339
Microbial amino acid decarboxylases (AADs) produce biogenic amines (BAs) in fermented food. However, a systematic comparison of the AADs' properties from different microorganisms in pickle fermentation remains unexplored. Here, we bioinformatically a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42ac8404597cf180d5d54f3ca0f9c222
https://doi.org/10.1016/j.foodchem.2022.133339
https://doi.org/10.1016/j.foodchem.2022.133339
Autor:
Zheng Yun Wu, Renmiao Peng, Qiang Wu, Jun Xiong, Wei Huang, Cheng Li, Yichen Mao, Pengpeng Xu, Songyan Chen
Publikováno v:
Advanced Electronic Materials. 7:2001138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80ba843cd9e730df114fd69f448090d7
https://doi.org/10.1002/aelm.202001138
https://doi.org/10.1002/aelm.202001138
Autor:
Cheng Li, Ailing Chang, Pengpeng Xu, Wei Huang, Zheng Yun Wu, Yichen Mao, Songyan Chen, Chunyu Yu
Publikováno v:
Semiconductor Science and Technology. 35:095023
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::725853212e00ac62fd290d04a6335152
https://doi.org/10.1088/1361-6641/ab9d34
https://doi.org/10.1088/1361-6641/ab9d34
Publikováno v:
Food Control. 113:107215
Garlic is a spice widely used in traditional pickle making. In this study, effects of garlic addition on bacterial communities and dynamic changes of nitrate and nitrite levels in a simulated pickle fermentation system were investigated under differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aba9853e8deddfbfe16201a8307cda4f
https://doi.org/10.1016/j.foodcont.2020.107215
https://doi.org/10.1016/j.foodcont.2020.107215
Publikováno v:
Biotechnology Letters. 30:1735-1740
Assimilation of phosphate by Chlorella pyrenoidosa was 0.81-8.1 mg PO(4)-P/g dry weight for heterotrophic cultures and 0.81-16.1 mg/g for mixotrophic cultures. Optimal carbon:phosphorous (C/P) ratios were 206:1-2060:1 and 103:1-2060:1 for heterotroph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e69f7923384b7c2a9074ce019d6a6a95
https://doi.org/10.1007/s10529-008-9758-6
https://doi.org/10.1007/s10529-008-9758-6
Autor:
Xian-ming Shi, Zheng-yun Wu
Publikováno v:
Journal of Applied Phycology. 20:279-282
Rheological properties of Chlorella pyrenoidosa culture grown heterotrophically in a 14 L fermentor were investigated. It was found that the fluid viscosity was rather low and remained almost unchanged during the cultivation, implying that no (or ver
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::009b7a548696cbc69caed23bf7d21f7e
https://doi.org/10.1007/s10811-007-9244-x
https://doi.org/10.1007/s10811-007-9244-x