390 results on '"Lu, Zhen‐Ming"'
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2. Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
3. Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function
4. Seasonality shapes the microbiota and metabolome of strong-flavor Baijiu during fermentation and affects its flavor characteristics
5. Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation
6. Oceanobacillus in high-temperature Daqu: Taxonomic diversity, metabolic characteristics and biofortification effect
7. Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
8. Comparative genomics of Clostridium tyrobutyricum reveals signatures of environment-specific adaptation and metabolic potentials
9. Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation
10. Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics
11. Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
12. Community-level bioaugmentation results in enzymatic activity- and aroma-enhanced Daqu through altering microbial community structure and metabolic function
13. Predicting the multispecies solid-state vinegar fermentation process using single-cell Raman spectroscopy combined with machine learning
14. Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum
15. Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu
16. Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation
17. Salinity plays a dual role in broad bean paste-meju fermentation
18. Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop
19. Distinct co-occurrence patterns and driving forces of abundant and rare bacterial communities in the multispecies solid-state fermentation process of cereal vinegar
20. Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar
21. Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role
22. Properties and microstructures of a matrix graphite for fuel elements of pebble-bed reactors after hightemperature purification at different temperatures
23. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production
24. Correction to: Research on manufacture technology of spherical fuel elements by dry-bag isostatic pressing
25. Research on manufacture technology of spherical fuel elements by dry-bag isostatic pressing
26. Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu
27. Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter
28. Multilevel Systematic Optimization To Achieve Efficient Integrated Expression of Escherichia coli.
29. Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation
30. Breaking Physical Barrier of Fibrotic Breast Cancer for Photodynamic Immunotherapy by Remodeling Tumor Extracellular Matrix and Reprogramming Cancer-Associated Fibroblasts
31. Structural characterization and anti-alcoholic liver injury activity of a polysaccharide from Coriolus versicolor mycelia
32. Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar
33. Rapid detection of six Oceanobacillus species in Daqu starter using single‐cell Raman spectroscopy combined with machine learning
34. Polysaccharide of Hericium erinaceus attenuates colitis in C57BL/6 mice via regulation of oxidative stress, inflammation-related signaling pathways and modulating the composition of the gut microbiota
35. Carbon materials in a high temperature gas-cooled reactor pebble-bed module
36. Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar
37. Phospholipase D engineering for improving the biocatalytic synthesis of phosphatidylserine
38. Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function
39. Polysaccharide peptides from Coriolus versicolor: A multi-targeted approach for the protection or prevention of alcoholic liver disease
40. Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
41. Microbial biogeography of pit mud from an artificial brewing ecosystem on a large time scale: all roads lead to Rome
42. Significantly enhanced substrate tolerance of Pseudomonas putida nitrilase via atmospheric and room temperature plasma and cell immobilization
43. Nuclear graphite for high temperature gas-cooled reactors
44. Bioassay-guided fractionation of ethyl acetate extract from Armillaria mellea attenuates inflammatory response in lipopolysaccharide (LPS) stimulated BV-2 microglia
45. A novel alkaline surfactant-stable keratinase with superior feather-degrading potential based on library screening strategy
46. Lentibacillus daqui sp. nov., isolated from high-temperature Daqu, a starter for production of Chinese Jiang-flavour Baijiu
47. The oxidation behavior of A3-3 matrix graphite
48. Geometric Remodeling of Nitrilase Active Pocket Based on ALF-Scanning Strategy To Enhance Aromatic Nitrile Substrate Preference and Catalytic Efficiency
49. The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae
50. Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar
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