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Membrane Fouling Behavior of Forward Osmosis for Fruit Juice Concentration.
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- Membranes, 2021, v. 11, n. 8, p. 611, doi. 10.3390/membranes11080611
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- Article
Tanning Wastewater Treatment by Ultrafiltration: Process Efficiency and Fouling Behavior.
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- Membranes, 2021, v. 11, n. 7, p. 461, doi. 10.3390/membranes11070461
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- Article
Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii.
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- Annals of Microbiology, 2014, v. 64, n. 2, p. 847, doi. 10.1007/s13213-013-0724-8
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- Article
Effects of Daqu properties on the microbial community and their metabolites in fermented grains in Baijiu fermentation system.
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- Canadian Journal of Microbiology, 2023, v. 69, n. 4, p. 170, doi. 10.1139/cjm-2022-0213
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- Article
Evolving the core microbial community in pit mud based on bioturbation of fortified Daqu.
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- Canadian Journal of Microbiology, 2021, v. 67, n. 5, p. 396, doi. 10.1139/cjm-2020-0290
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- Article
Effect of chemical oxygen demand load on the nitrification and microbial communities in activated sludge from an aerobic nitrifying reactor.
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- Canadian Journal of Microbiology, 2020, v. 66, n. 1, p. 59, doi. 10.1139/cjm-2018-0599
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- Article
Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE.
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- World Journal of Microbiology & Biotechnology, 2014, v. 30, n. 12, p. 3055, doi. 10.1007/s11274-014-1732-y
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- Article
Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce.
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- Journal of Food Science & Technology, 2020, v. 57, n. 4, p. 1544, doi. 10.1007/s13197-019-04190-x
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- Article
Roles of cigar microbes in flavor formation during roasted-rice leachate fermentation.
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- Applied Microbiology & Biotechnology, 2024, v. 108, n. 1, p. 1, doi. 10.1007/s00253-024-13289-x
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- Article
Progress in engineering acid stress resistance of lactic acid bacteria.
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- Applied Microbiology & Biotechnology, 2014, v. 98, n. 3, p. 1055, doi. 10.1007/s00253-013-5435-3
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- Article
Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.939904
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- Article
Formation of Biofilm by Tetragenococcus halophilus Benefited Stress Tolerance and Anti-biofilm Activity Against S. aureus and S. Typhimurium.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.819302
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- Article
Research on improving the flavor of greengage wine based on co-cultivation of Torulaspora delbrueckii and Saccharomyces cerevisiae.
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- European Food Research & Technology, 2021, v. 247, n. 11, p. 2765, doi. 10.1007/s00217-021-03822-x
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- Article
Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii.
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- European Food Research & Technology, 2020, v. 246, n. 4, p. 807, doi. 10.1007/s00217-020-03439-6
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- Article
Response of microbiota to exogenous inoculation improved the enzymatic activities of medium-temperature Daqu.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1047041
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- Article
Phyllosphere microbial community of cigar tobacco and its corresponding metabolites.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1025881
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- Article
Comprehensive Transcriptomic Analysis of Heterotrophic Nitrifying Bacterium Klebsiella sp. TN-10 in Response to Nitrogen Stress.
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- Microorganisms, 2022, v. 10, n. 2, p. N.PAG, doi. 10.3390/microorganisms10020353
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- Article
Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor- type Douchi.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 5, p. 1252, doi. 10.1111/ijfs.13077
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- Article
Improvement of the viability of Tetragenococcus halophilus under acidic stress by forming the biofilm cell structure based on RNA‐Seq and iTRAQ analyses.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 6, p. 3559, doi. 10.1002/jsfa.13240
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- Article
Engineering the synthesis of unsaturated fatty acids by introducing desaturase improved the stress tolerance of yeast.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 4, p. 2398, doi. 10.1002/jsfa.13162
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- Article
Synergistic effect of biotic and abiotic factors drives microbiota succession and assembly in medium‐temperature Daqu.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 9, p. 4392, doi. 10.1002/jsfa.12543
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Metabolomics analysis of salt tolerance of Zygosaccharomyces rouxii and guided exogenous fatty acid addition for improved salt tolerance.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 14, p. 6263, doi. 10.1002/jsfa.11975
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- Article
Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 13, p. 5687, doi. 10.1002/jsfa.9830
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- Article
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 4, p. 3346, doi. 10.1111/1541-4337.12991
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- Article
Distribution and function of dominant yeast species in the fermentation of strong‐flavor baijiu.
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- World Journal of Microbiology & Biotechnology, 2021, v. 37, n. 2, p. 1, doi. 10.1007/s11274-020-02988-y
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- Article
Characteristics and Valorization Potential of Fermentation Waste of Greengage (Prunus mume).
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- Applied Sciences (2076-3417), 2021, v. 11, n. 18, p. 8296, doi. 10.3390/app11188296
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- Article
Characterizing the interaction relationship of the microbial communities between Zaopei and pit mud disturbing by Daqu.
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- Food Science & Biotechnology, 2021, v. 30, n. 10, p. 1357, doi. 10.1007/s10068-021-00975-z
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- Article
Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition.
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- Food Science & Biotechnology, 2016, v. 25, n. 3, p. 921, doi. 10.1007/s10068-016-0151-2
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- Article
Effect of oak matrix (barrel and toasted chips) on the volatiles in Goji (<italic>Lycium</italic> Chinese) wine.
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- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 68, doi. 10.1002/jib.471
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Effects of different distillation patterns on main compounds of Chinese Luzhou-flavour raw liquors.
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- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 442, doi. 10.1002/jib.422
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- Article
Characterization of archaeal community in Luzhou-flavour pit mud.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 597, doi. 10.1002/jib.255
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- Article
Selection and application of potential whole-cell enzymes in the esterification of Huangshui, a by-product formed during Chinese liquor-making.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 45, doi. 10.1002/jib.110
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- Article
Characterization of Microbial Community in Daqu by PLFA Method.
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- Food Science & Technology Research, 2014, v. 20, n. 1, p. 147, doi. 10.3136/fstr.20.147
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- Article
Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement.
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- Food Science & Technology Research, 2013, v. 19, n. 5, p. 855, doi. 10.3136/fstr.19.855
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- Article
Structure-Based Design of Acetolactate Synthase From Bacillus licheniformis Improved Protein Stability Under Acidic Conditions.
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- Frontiers in Microbiology, 2020, v. 11, p. N.PAG, doi. 10.3389/fmicb.2020.582909
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- Article
Metabolic response of Tetragenococcus halophilus under salt stress.
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- Biotechnology & Bioprocess Engineering, 2017, v. 22, n. 4, p. 366, doi. 10.1007/s12257-017-0015-5
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- Article
Keystone microbes affect the evolution and ecological coexistence of the community via species/strain specificity.
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- Journal of Applied Microbiology, 2022, v. 132, n. 2, p. 1227, doi. 10.1111/jam.15255
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- Article
Isolation and Nitrogen Removal Characteristics of an Aerobic Heterotrophic Nitrifying-Denitrifying Bacterium, Klebsiella sp. TN-10.
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- Applied Biochemistry & Biotechnology, 2019, v. 188, n. 2, p. 540, doi. 10.1007/s12010-018-02932-9
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- Article
Research recap of membrane technology for tannery wastewater treatment: a review.
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- Collagen & Leather, 2023, v. 5, n. 1, p. 1, doi. 10.1186/s42825-023-00132-8
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- Article
Heat preadaptation improved the ability of Zygosaccharomyces rouxii to salt stress: a combined physiological and transcriptomic analysis.
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- Applied Microbiology & Biotechnology, 2021, v. 105, n. 1, p. 259, doi. 10.1007/s00253-020-11005-z
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- Article
Characterizing the Contribution of Strain Specificity to the Microbiota Structure and Metabolites of Muqu and Fresh High-Temperature Daqu.
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- Foods, 2024, v. 13, n. 19, p. 3098, doi. 10.3390/foods13193098
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- Article
Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains.
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- Foods, 2024, v. 13, n. 11, p. 1597, doi. 10.3390/foods13111597
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- Article
Exploring the Successions in Microbial Community and Flavor of Daqu during Fermentation Produced by Different Pressing Patterns.
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- Foods, 2023, v. 12, n. 13, p. 2603, doi. 10.3390/foods12132603
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- Article
Mechanism of Enhancing Pyrazines in Daqu via Inoculating Bacillus licheniformis with Strains Specificity.
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- Foods, 2023, v. 12, n. 2, p. 304, doi. 10.3390/foods12020304
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- Article
Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182922
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- Article
Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00056
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- Article
Development of a Rapid Discrimination Tool for Luzhou-flavor Pit Mud Classification by the Kohonen Artificial Neural Network Model.
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- Food Analytical Methods, 2015, v. 8, n. 7, p. 1734, doi. 10.1007/s12161-014-0040-3
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- Article