27 results on '"Lei, Hongjie"'
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2. Plant-derived antioxidant dipeptides provide lager yeast with osmotic stress tolerance for very high gravity fermentation
3. The road to reuse of walnut by-products: A comprehensive review of bioactive compounds, extraction and identification methods, biomedical and industrial applications
4. Characterization of Oil Body Accumulation, Microstructure, and Chemical Composition Changes During Walnut Growth by Clsm, Tem, and Lc-Ms/Ms
5. Inertial information based star detection for airborne star sensor
6. Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp
7. Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp
8. Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system
9. Pectin-Interactions and Invitrobioaccessibility Of Anthocyanins in Thermal and Non-Thermal Processed Strawberry Pulp
10. Chinese Wolfberry (Lycium Barbarum) Pulp with Lactic Acid Fermentation: Bioactive Compounds and in Vitro Digestion
11. Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts
12. Synergistic effects of combinatorial Lactiplantibacillus plantarum fermentation and vegetable oils supplementation on the lycopene level, antioxidant capacities and flavor volatiles of tomato pulp
13. Immobilization of lager yeast by hydrocolloids as supporting matrix for improving fermentation performance of high gravity brewing
14. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles
15. Inertial Information Based Star Detection for Airborne Star Sensor
16. Novel Umami Peptides from Hypsizygus Marmoreus and Interaction with Umami Receptor T1r1/T1r3
17. Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria
18. Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
19. Zein-pectin composite nanoparticles as an efficient hyperoside delivery system: Fabrication, characterization, and in vitro release property
20. Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice
21. Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
22. Cellulose nanocrystals prepared from wheat bran: Characterization and cytotoxicity assessment
23. Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins
24. Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations
25. Relationship between structure and immunological activity of an arabinogalactan from Lycium ruthenicum
26. Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeast
27. Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast
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