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1. Chemical Composition and Antioxidant Activities of Five Samples of Prunus mume Umezu from Different Factories in South and East China

3. Biological saccharification by Clostridium thermocellum and two-stage hydrogen and methane production from hydrogen peroxide-acetic acid pretreated sugarcane bagasse

4. Enhancing enzymatic hydrolysis and fermentation efficiency of rice straw by pretreatment of sodium perborate

5. Performance and energy recovery of single and two stage biogas production from paper sludge: Clostridium thermocellum augmentation and microbial community analysis

6. Influence of Work Function of Carrier Transport Materials with Perovskite on Switchable Photovoltaic Phenomena

7. Enhancing hemoglobin peptide production from chicken blood fermentation by food‐grade nonionic surfactant

8. Effect of microencapsulated process on stability of mulberry polyphenol and oxidation property of dried minced pork slices during heat processing and storage

9. Biochar boosts dark fermentative H

10. Bioaugmentation Combined with Biochar to Enhance Thermophilic Hydrogen Production from Sugarcane Bagasse

11. Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt

12. The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex

13. Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace

14. The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage

15. Stability of phenolic compounds and antioxidant capacity of concentrated mulberry juice-enriched dried-minced pork slices during preparation and storage

16. Biochar boosts dark fermentative H2 production from sugarcane bagasse by selective enrichment/colonization of functional bacteria and enhancing extracellular electron transfer

17. Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates

18. Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage

19. Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages

20. Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid

21. The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste

22. Biohydrogen production from pretreated lignocellulose by Clostridium thermocellum

23. A Novel Mesophilic Anaerobic Digestion System for Biogas Production and In Situ Methane Enrichment from Coconut Shell Pyroligneous

24. Insight into the effect of microcapsule technology on the processing stability of mulberry polyphenols

25. Enhanced lignin removal and enzymolysis efficiency of grass waste by hydrogen peroxide synergized dilute alkali pretreatment

26. Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

27. Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages

28. The effects of thermal processing and β-cyclodextrin on extractable polyphenols in mulberry juice-enriched dried minced pork slices

29. Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages

30. Solid-state white light-emitting electrochemical cells based on scattering red color conversion layers

31. Enhancing device efficiencies of solid-state white light-emitting electrochemical cells by employing waveguide coupling

32. Protective effects of Momordica grosvenori extract against lipid and protein oxidation-induced damage in dried minced pork slices

33. Chemical Composition and Antioxidant Activities of Five Samples of Prunus mume Umezu from Different Factories in South and East China

34. Optimization of neutral protease production fromBacillus subtilis: Using agroindustrial residues as substrates and response surface methodology

35. Effect of drying temperature and presalting methods on the quality and N-nitrosamine formation of dried mud carp (Cirrhinus molitorella )

36. Characterization of Cantonese sausage fermented by a mixed starter culture

37. Mulberry anthocyanin biotransformation by intestinal probiotics

38. Methane Production from Rice Straw Hydrolysate Treated with Dilute Acid by Anaerobic Granular Sludge

39. Suppression of the Curie temperature by cation disorder in doped manganites

40. The size change of ferromagnetic domains induced by the effect of cation disorder in oxide perovskites

41. The study of analytical identification on main monomer compounds of spoiled grass carp by high-performance liquid chromatography of quadrupole time of flight mass spectrometry

42. Optimization of neutral protease production from Bacillus subtilis: using agroindustrial residues as substrates and response surface methodology

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