31 results on '"Liu, Zhanggen"'
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2. Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot
3. Protection effect of gelatin-xylooligosaccharides Maillard reaction products on spray-dried Limosilactobacillus fermentum and possible action mechanism
4. Metagenomic analysis of microbial-community structure and function during the fermentation of suansun, a Chinese traditional bamboo shoot
5. Lactic acid bacteria with anti-hyperuricemia ability: Screening in vitro and evaluating in mice
6. Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment
7. Effect of Mo and TiC addition on the microstructure and mechanical properties of spark plasma sintered Si3N4 composites
8. A novel dissolution-precipitation mechanism during liquid phase sintering and its strengthening effects in W-Ni-Fe alloys with low W contents
9. The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots
10. High temperature oxidation behavior of MoSi2–Al2O3 composite coating on TZM alloy
11. Isolation and characteristics of lactic acid bacteria with antibacterial activity against Helicobacter pylori
12. The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China
13. Composition and functional diversity of fecal bacterial community of wild boar, commercial pig and domestic native pig as revealed by 16S rRNA gene sequencing
14. Cover Image
15. Application of soy protein isolate‐xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying
16. Isolation and characterization of potential Lactobacillus acidophilus strains isolated from pig feces
17. Effect of homo‐ and hetero‐fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture
18. Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137
19. The Effect of TiC and Zr Additions on the Microstructure and Mechanical Properties of Ti-30Mo Alloy
20. Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation
21. Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation
22. Screening, Safety Evaluation, and Mechanism of Two Lactobacillus fermentum Strains in Reducing the Translocation of Staphylococcus aureus in the Caco-2 Monolayer Model
23. Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China
24. Isolation, characterization and selection of potential probiotic lactic acid bacteria from feces of wild boar, native pig and commercial pig
25. Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables
26. Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt
27. Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage
28. Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA
29. Bacterial community dynamics and physicochemical characteristics in natural fermentation of jiang‐shui, a traditional food made in northwest China
30. Protection effect of gelatin-xylooligosaccharides Maillard reaction products on spray-dried Limosilactobacillus fermentumand possible action mechanism
31. Lactic acid bacteria with anti-hyperuricemia ability: Screening in vitroand evaluating in mice
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