25 results on '"Liang, Huipeng"'
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2. Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reaction
3. Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
4. Density functional theory studies on the oleic acid thermal oxidation into volatile compounds
5. Ergothioneine yield of Rhodotorula species positively correlated with hydrogen peroxide tolerance
6. High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation
7. Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation
8. Microbial metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha
9. Deep Exploration of Lipid Oxidation into Flavor Compounds: A Density Functional Theory Study on (E) -2-Decenal Thermal Oxidative Reaction
10. Probiotic properties of Lactobacillus plantarum and application in prebiotic gummies
11. Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters
12. Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish
13. Lactobacillus strains inhibit biogenic amine formation in salted mackerel (Scomberomorus niphonius)
14. Moderate fermentation contributes to the formation of typical aroma and good organoleptic properties: A study based on different brands of Chouguiyu
15. Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus
16. Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu
17. Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China
18. Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation
19. Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish
20. Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham
21. Effect of autochthonous lactic acid bacteria on fermented Yucha quality
22. Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China
23. Effects of temperature on microbial succession and quality of sour meat during fermentation
24. Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation
25. Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization
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