Detalhe da pesquisa
1.
Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature.
J Sci Food Agric
; 101(10): 4142-4153, 2021 Aug 15.
Artigo
Inglês
| MEDLINE | ID: mdl-33368355
2.
An auto-inducible expression and high cell density fermentation of Beefy Meaty Peptide with Bacillus subtilis.
Bioprocess Biosyst Eng
; 43(4): 701-710, 2020 Apr.
Artigo
Inglês
| MEDLINE | ID: mdl-31844973
3.
Successful expression of the Bordetella petrii nitrile hydratase activator P14K and the unnecessary role of Ser115.
BMC Biotechnol
; 16: 21, 2016 Feb 20.
Artigo
Inglês
| MEDLINE | ID: mdl-26897378
4.
Oxidation of Chlorpromazine by Lipoxygenase Immobilized on Magnetic Fe3O4 Nanoparticles.
J Nanosci Nanotechnol
; 16(6): 5598-604, 2016 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-27427602
5.
Estimates of minor ocean tide loading displacement and its impact on continuous GPS coordinate time series.
Sensors (Basel)
; 14(3): 5552-72, 2014 Mar 20.
Artigo
Inglês
| MEDLINE | ID: mdl-24658620
6.
Revealing the formation mechanisms of key flavors in fermented broad bean paste.
Food Res Int
; 177: 113880, 2024 Feb.
Artigo
Inglês
| MEDLINE | ID: mdl-38225117
7.
HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste.
Food Chem X
; 17: 100556, 2023 Mar 30.
Artigo
Inglês
| MEDLINE | ID: mdl-36845488
8.
Improving superamphiphobicity by mimicking tree-branch topography.
J Colloid Interface Sci
; 611: 118-128, 2022 Apr.
Artigo
Inglês
| MEDLINE | ID: mdl-34933190
9.
Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization.
Foods
; 12(1)2022 Dec 25.
Artigo
Inglês
| MEDLINE | ID: mdl-36613325
10.
Insight into the protein degradation during the broad bean fermentation process.
Food Sci Nutr
; 10(8): 2760-2772, 2022 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-35959259
11.
Isolation, identification and characterization of taste peptides from fermented broad bean paste.
Food Funct
; 13(16): 8730-8740, 2022 Aug 15.
Artigo
Inglês
| MEDLINE | ID: mdl-35917196
12.
Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field.
Food Chem
; 374: 131560, 2022 Apr 16.
Artigo
Inglês
| MEDLINE | ID: mdl-34848085
13.
Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady-state temperature field.
Food Sci Nutr
; 9(6): 2862-2876, 2021 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-34136154