Detalhe da pesquisa
1.
Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.
J Sci Food Agric
; 104(5): 3027-3038, 2024 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-38053405
2.
Exogenous ABA promotes aroma biosynthesis of postharvest kiwifruit after low-temperature storage.
Planta
; 255(4): 82, 2022 Mar 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-35257207
3.
Effect of baking technique for rice wine production and the characteristics of baked rice wine.
J Sci Food Agric
; 102(4): 1498-1507, 2022 Mar 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-34403148
4.
Case report: Neglected subacute thyroiditis: a case following COVID-19 vaccination.
Front Med (Lausanne)
; 11: 1349615, 2024.
Artigo
em Inglês
| MEDLINE | ID: mdl-38523906
5.
Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine.
Food Sci Nutr
; 9(11): 6099-6108, 2021 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-34760241
6.
Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.
Food Sci Nutr
; 9(7): 3885-3892, 2021 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-34262745
7.
Enhanced left atrial reservoir, increased conduit, and weakened booster pump function in hypertensive patients with paroxysmal atrial fibrillation.
Hypertens Res
; 31(3): 395-400, 2008 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-18497457
8.
Assessment of atrial electromechanical coupling and influential factors in nonrheumatic paroxysmal atrial fibrillation.
Clin Cardiol
; 31(2): 74-8, 2008 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-18257022
9.
Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu.
Food Res Int
; 111: 689-698, 2018 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-30007734
10.
Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes.
J Zhejiang Univ Sci B
; 19(8): 630-642, 2018.
Artigo
em Inglês
| MEDLINE | ID: mdl-30070086
11.
Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread.
Food Chem
; 242: 404-411, 2018 Mar 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-29037707
12.
Apoptosis induction of colorectal cancer cells HTL-9 in vitro by the transformed products of soybean isoflavones by Ganoderma lucidum.
J Zhejiang Univ Sci B
; 18(12): 1101-1112, 2017.
Artigo
em Inglês
| MEDLINE | ID: mdl-29204990
13.
Genotyping of Lactobacillus sanfranciscensis isolates from Chinese traditional sourdoughs by multilocus sequence typing and multiplex RAPD-PCR.
Int J Food Microbiol
; 258: 50-57, 2017 Oct 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-28756373
14.
A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough.
J Zhejiang Univ Sci B
; 17(10): 787-797, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-27704748
15.
Submerged fermentation production and characterization of intracellular triterpenoids from Ganoderma lucidum using HPLC-ESI-MS.
J Zhejiang Univ Sci B
; 16(12): 998-1010, 2015 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-26642183
16.
Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches.
J Food Sci
; 80(11): M2535-42, 2015 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-26461081
17.
Intravascular ultrasound evaluating coronary stents for patients with coronary artery disease: compared old with new multilink stents.
Chin Med Sci J
; 17(2): 95-100, 2002 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-12906162
18.
[The association between metabolic syndrome and atherosclerosis].
Zhonghua Yi Xue Za Zhi
; 83(15): 1317-20, 2003 Aug 10.
Artigo
em Chinês
| MEDLINE | ID: mdl-12930686
19.
Left and right atrial size and the occurrence predictors in patients with paroxysmal atrial fibrillation.
Int J Cardiol
; 130(1): 69-71, 2008 Oct 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-17692946