165 results on '"Tao, Yongsheng"'
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2. Utilization efficiency of Ehrlich pathway-related amino acid affected higher alcohol acetate production of non-Saccharomyces yeasts during alcoholic fermentation
3. Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic characterization and its effect on real wine color quality
4. Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine
5. Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis
6. Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations
7. Identification and validation of seed dormancy loci and candidate genes and construction of regulatory networks by WGCNA in maize introgression lines
8. Esters and higher alcohols regulation to enhance wine fruity aroma based on oxidation-reduction potential
9. The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine
10. Cycloaddition with asymmetric photoelectrocatalysis
11. Characterization of the key odorant compounds in ‘Qinguan’ apples (Malus × domestica)
12. Genome sequencing, assembly, and characterization of Pichia fermentans Z9Y-3 as a non-Saccharomyces yeast with aroma enhancing potential
13. Impact of the Chemical Composition and Structure of Yeast Mannoproteins from Pichia Strains on Wine Fruity Ester Release
14. Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation
15. Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae
16. Asymmetric Paired Electrolysis: Enantioselective Alkylation of Sulfonylimines via C(sp3)−H Functionalization.
17. Improving aromatic higher alcohol acetates in wines by co‐fermentation of P. kluyveri and S. cerevisiae: growth interaction and amino acid competition
18. Genome-wide identification, characterization, and expression analysis of the monovalent cation-proton antiporter superfamily in maize, and functional analysis of its role in salt tolerance
19. Decoding Polysaccharides from Two Pichia Yeasts and Their Molecular Interaction with Wine Fruity Esters.
20. Engineering Rhodosporidium toruloides for limonene production
21. Design and implementation of popular quality analysis system for dry red wines originating from Northwest China.
22. Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ–τ Plot Methods
23. Identification and validation of seed dormancy loci and candidate genes, and construction of regulatory networks by WGCNA in maize introgression lines
24. Asymmetric Paired Electrocatalysis: Enantioselective Olefin–Sulfonylimine Coupling.
25. Analysis of Near-Infrared Spectral Properties and Quantitative Detection of Rose Oxide in Wine
26. Unlocking the Nucleophilicity of Strong Alkyl C–H Bonds via Cu/Cr Catalysis
27. Asymmetric Organic Electrochemistry Catalyzed by Transition Metals.
28. Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment
29. Improving Aromatic Higher Alcohol Acetates in Wines by Co-Fermentation of P. Kluyveri and S. Cerevisiae: Growth Interaction and Amino Acid Competition
30. Electronic properties and adsorption structures of tetracene on the Ag(110) surface
31. Asymmetric Organic Electrochemistry Catalyzed by Transition Metals
32. Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study
33. Fine mapping and candidate gene prediction of a major QTL for kernel number per ear in maize
34. The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations
35. The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations
36. Submergence-responsive MicroRNAs are Potentially Involved in the Regulation of Morphological and Metabolic Adaptations in Maize Root Cells
37. Localization, purification, and characterization of a novel β‐glucosidase from Hanseniaspora uvarum Yun268
38. Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis
39. Increase in Fruity Ester Production during Spine Grape Wine Fermentation by Goal-Directed Amino Acid Supplementation
40. Additional file 1 of Engineering Rhodosporidium toruloides for limonene production
41. Technological exploration of BAC-FISH on mitotic chromosomes of maize
42. Transcriptome analysis of a novel maize
43. Genome-wide identification, characterization and expression analysis of the monovalent cation-proton antiporter superfamily, and their function analysis in maize salt tolerance
44. ZmGA3ox2, a candidate gene for a major QTL, qPH3.1, for plant height in maize
45. Cover Image.
46. Fine mapping and candidate gene prediction of a major quantitative trait locus for tassel branch number in maize
47. Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)
48. Genome-wide identification, characterization, and expression analysis of the monovalent cation-proton antiporter superfamily in maize, and functional analysis of its role in salt tolerance
49. Isolation and functional analysis of the zmARM4 locus in a novel maize ( Zea mays ) grain‐filling mutant
50. Comparative Proteomic and Morpho-Physiological Analyses of Maize Wild-Type Vp16 and Mutant vp16 Germinating Seed Responses to PEG-Induced Drought Stress
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