Detalhe da pesquisa
1.
Electrochemically Induced Ru/CoOOH Synergistic Catalyst as Bifunctional Electrode Materials for Alkaline Overall Water Splitting.
Small
; : e2311884, 2024 Feb 27.
Artigo
em Inglês
| MEDLINE | ID: mdl-38412403
2.
Rapid detection of Saccharomyces cerevisiae with boronic acid-decorated multivariate metal-organic frameworks and aptamers.
Analyst
; 148(17): 4213-4218, 2023 Aug 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-37539700
3.
Fusion data from FT-IR and MALDI-TOF MS result in more accurate classification of specific microbiota.
Analyst
; 148(22): 5650-5657, 2023 Nov 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-37800908
4.
Non-gene-editing microbiome engineering of spontaneous food fermentation microbiota-Limitation control, design control, and integration.
Compr Rev Food Sci Food Saf
; 22(3): 1902-1932, 2023 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-36880579
5.
Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.
J Ind Microbiol Biotechnol
; 42(12): 1601-8, 2015 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-26323612
6.
Enzyme-integrated metal-organic framework platform for cascade detection of α-amylase.
Int J Biol Macromol
; 268(Pt 1): 131870, 2024 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-38670199
7.
Integration of multienzyme co-immobilization and biomimetic catalysis in magnetic metal-organic framework nanoflowers for α-amylase detection in fermentation samples.
Food Chem
; 446: 138773, 2024 Jul 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-38402762
8.
High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry.
Food Chem X
; 21: 101097, 2024 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-38229674
9.
Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process.
Bioresour Technol
; 403: 130854, 2024 May 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-38761866
10.
Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu.
Food Chem
; 426: 136668, 2023 Nov 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-37356241
11.
Rapid and ultrasensitive activity detection of α-amylase based on γ-cyclodextrin crosslinked metal-organic framework nanozyme.
Int J Biol Macromol
; 242(Pt 2): 124881, 2023 Jul 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-37201881
12.
The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu.
Food Res Int
; 163: 112184, 2023 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-36596124
13.
Allosteric regulation of α-amylase induced by ligands binding.
Int J Biol Macromol
; 243: 125131, 2023 Jul 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-37257525
14.
MALDI-TOF MS Is an Effective Technique To Classify Specific Microbiota.
Microbiol Spectr
; 11(3): e0030723, 2023 06 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-37140390
15.
Protocol for bacterial typing using Fourier transform infrared spectroscopy.
STAR Protoc
; 4(2): 102223, 2023 Apr 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-37061919
16.
Profiling and annotation of carbonyl compounds in Baijiu Daqu by chlorine isotope labeling-assisted ultrahigh-performance liquid chromatography-high resolution mass spectrometry.
J Chromatogr A
; 1703: 464110, 2023 Aug 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-37262933
17.
Analysis of environmental driving factors on Core Functional Community during Daqu fermentation.
Food Res Int
; 157: 111286, 2022 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-35761594
18.
Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters.
Front Microbiol
; 13: 1098268, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-36699582
19.
Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu.
Front Microbiol
; 12: 669201, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-34025626
20.
Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process.
Food Res Int
; 141: 109887, 2021 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-33641943