231 results on '"Xu, Youqiang"'
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2. Complete genome sequence of Acinetobacter indicus and identification of the hydrolases provides direct insights into phthalate ester degradation
3. Caproicibacter sp. BJN0012, a potential new species isolated from cellar mud for caproic acid production from glucose
4. Discovery and mechanism explanation of a novel green biocatalyst esterase Bur01 from Burkholderia ambifaria for ester synthesis under aqueous phase
5. Functional activity of endophytic bacteria G9H01 with high salt tolerance and anti-Magnaporthe oryzae that isolated from saline-alkali-tolerant rice
6. Enhanced thermostability of xylanase XynA via computationally designed assembly of multiple N-terminal disulfide bridges
7. The diagnostic performance of 18F-FDG PET/CT in recurrent renal cell carcinoma: a systematic review and meta-analysis
8. East meets west in alcoholic beverages: Flavor comparison, microbial metabolism and health effects
9. Butyriproducens baijiuensis BJN0003: a potential new member of the family Oscillospiraceae isolated from Chinese Baijiu
10. Reducing the background interference of liquid–liquid extraction method during Baijiu aroma analysis
11. Improved thermostability, acid tolerance as well as catalytic efficiency of Streptomyces rameus L2001 GH11 xylanase by N-terminal replacement
12. Machine learning-based classification method for millimeter wave indoor channel at 28 GHz
13. Insights into a new alternative method with graphene oxide/polyacrylamide/Fe3O4 nanocomposite for the extraction of six odor-active esters from Strong-aroma types of Baijiu
14. Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
15. Biodegradation of phthalate esters by Pantoea dispersa BJQ0007 isolated from Baijiu
16. Clostridiumbtbubcensis BJN0001, a potentially new species isolated from the cellar mud of Chinese strong-flavor baijiu, produces ethanol, acetic acid and butyric acid from glucose
17. Screening and identifying microorganisms with feruloyl esterase activity in Chinese sesame-flavour baijiu fermentation materials (Jiupei)
18. Diversity, enzyme production and antibacterial activity of Bacillus strains isolated from sesame-flavored liquor Daqu
19. Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu
20. Xylo-oligosaccharides ameliorate high cholesterol diet induced hypercholesterolemia and modulate sterol excretion and gut microbiota in hamsters
21. Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation
22. Exploring the Underlying Mechanisms of Preventive Treatment Related to Dietary Factors for Gastric Diseases.
23. Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region.
24. Extracellular production of active-form Streptomyces mobaraensis transglutaminase in Bacillus subtilis
25. Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiuFermentation in Beijing Region
26. Recent trends in aroma release and perception during food oral processing: A review.
27. Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region
28. Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China
29. A combinational optimization method for efficient synthesis of tetramethylpyrazine by the recombinant Escherichia coli
30. Simultaneously Enhanced Thermostability and Catalytic Activity of Xylanase from Streptomyces rameus L2001 by Rigidifying Flexible Regions in Loop Regions of the N-Terminus
31. Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example
32. Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu
33. Complete genome sequence of Acinetobacter indicus and identification of the hydrolases provides direct insights into phthalate ester degradation
34. Three Molecular Modification Strategies to Improve the Thermostability of Xylanase XynA from Streptomyces rameus L2001
35. Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals
36. Molecular mechanism of LIP05 derived from Monascus purpureus YJX-8 for synthesizing fatty acid ethyl esters under aqueous phase
37. Enzyme catalyzes ester bond synthesis and hydrolysis: The key step for sustainable usage of plastics
38. Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China
39. Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu
40. Metabolic engineering of Enterobacter cloacae for high-yield production of enantiopure (2R,3R)-2,3-butanediol from lignocellulose-derived sugars
41. Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
42. Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast
43. The diagnostic performance of 18F-FDG PET/CT in recurrent renal cell carcinoma: a systematic review and meta-analysis
44. Turning over fermented grains elevating heap temperature and driving microbial community succession during the heap fermentation of sauce-flavor baijiu
45. Recent trends in aroma release and perception during food oral processing: A review
46. Systematic metabolic engineering of Escherichia coli for high-yield production of fuel bio-chemical 2,3-butanediol
47. Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation
48. Characterization, Genome Sequence, and Analysis of Escherichia Phage CICC 80001, a Bacteriophage Infecting an Efficient l-Aspartic Acid Producing Escherichia coli
49. Clostridium btbubcensis BJN0001, a potentially new species isolated from the cellar mud of Chinese strong-flavor baijiu, produces ethanol, acetic acid and butyric acid from glucose
50. The diagnostic performance of 18F-FDG PET/CT in recurrent renal cell carcinoma: a systematic review and meta-analysis.
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