228 results on '"He, Laping"'
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2. Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto
3. Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba
4. Effect of different immobilization conditions on the structure and activity of recombinant sn-1,3 lipase PEXANL1
5. The synthesis of cinnamyl acetate and deacetyl-7-aminocephalosporanic acid by a GDSL-type esterase and its substrate specificity analysis
6. The insights into sour flavor and organic acids in alcoholic beverages
7. Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids
8. Fabrication, characterization and mechanistic exploration of zein/pectin binary nanocomplex by a one-step and organic solvent free technique
9. Effect of different conditions on the germination of coix seed and its characteristics analysis
10. Alkali-assisted extraction, characterization and encapsulation functionality of enzymatic hydrolysis-resistant prolamin from distilled spirit spent grain
11. Effect of m-PEG modification on the properties and structure of recombinant lipase from Aspergillus niger GZUF36
12. Purification, characterization of a plant esterase from red kidney bean and its feasibility for pesticide residue analysis in foods
13. Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters
14. Effects of dual-strain fermentation on physicochemical properties of Rosa roxburghii Tratt and coix seed beverage
15. Flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage produced by A. aegerita
16. Stress tolerance, safety, and probiotic traits of cholesterol-decreasing Bifidobacterium BLH1 isolated from Guizhou red sour soup, a traditional Chinese fermented food
17. Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage
18. The effects of Trametes versicolor fermented Rosa roxburghii tratt and coix seed quild on the nutrition, sensory characteristics and physical and chemical parameters of yogurt
19. Purification of fibrinolytic enzyme from Bacillus amyloliquefaciens GUTU06 and properties of the enzyme
20. Adsorption–precipitation–cross-linking immobilization of GDSL-type esterase from Aspergillus niger GZUF36 by polydopamine-modified magnetic clarity tetroxide nanocouplings and its enzymatic characterization
21. Conformational changes to zein and its binding interactions with sodium caseinate during the pH-driven self-assembly using multi-spectroscopic and hydrostatic methods
22. Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang
23. A case study on the bearing characteristics of a bottom uplift pile in a layered foundation
24. Expression, purification, properties, and substrate specificity analysis of Aspergillus niger GZUF36 lipase in Escherichia coli
25. Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)
26. Effect of cross-linked enzyme aggregate strategy on characterization of sn-1,3 extracellular lipase from Aspergillus niger GZUF36
27. Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters
28. Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression
29. Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto
30. Gene cloning, expression, purification and characterization of a sn-1,3 extracellular lipase from Aspergillus niger GZUF36
31. Changes in food quality and characterization under thermal accumulation conditions during Chinese cooking.
32. Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications
33. Influence of different parameters on reverse micelle extraction combined with acetone precipitation to purify sn-1,3 extracellular lipase from Aspergillus niger GZUF36
34. Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method
35. A New Simple Passage Culture to Improve the Viability of Bifidobacteria
36. Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction
37. Effects of organic solvent, water activity, and salt hydrate pair on the sn-1,3 selectivity and activity of whole-cell lipase from Aspergillus niger GZUF36
38. Effects of Process Parameters on the Quality of Suantang Beef
39. Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup
40. Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review
41. Effects of autochthonous starter cultures on bacterial communities and metabolites during fermentation of Yu jiangsuan, a Chinese traditional fermented condiment
42. Influence of adding Perilla seed oil on potato blueberry yogurt quality during storage at 4 °C
43. Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt
44. Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09
45. Determination of bacterial community and its correlation to volatile compounds in Guizhou Niuganba, a traditional Chinese fermented dry-cured beef
46. Dimensional Analysis Model Predicting the Number of Food Microorganisms
47. High-Efficiency Production of Auricularia polytricha Polysaccharides Through Yellow Slurry Water Fermentation and Its Structure and Antioxidant Properties
48. Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
49. Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation
50. Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish
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