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Thermogravimetric analyses revealed the bioenergy potential of Eulaliopsis binata.
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- Journal of Thermal Analysis & Calorimetry, 2017, v. 130, n. 3, p. 1237, doi. 10.1007/s10973-017-6398-x
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- Article
Methodology and optimization research for discrimination of different brands of Baijiu based on multispectral techniques.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 9, p. 7855, doi. 10.1007/s11694-024-02770-w
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- Article
Directly mining a fungal thermostable α‑amylase from Chinese Nong‑flavor liquor starter.
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- Microbial Cell Factories, 2018, v. 17, p. 1, doi. 10.1186/s12934-018-0878-y
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- Article
Effects of Saccharomyces cerevisiae on Microbial Community Structure and Function of Nong-flavour Fermented Grains.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 71, doi. 10.16426/j.1009-7848.2024.02.007
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- Article
Transcriptome and Gut Microbiota Profiling Revealed the Protective Effect of Tibetan Tea on Ulcerative Colitis in Mice.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2021.748594
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- Article
Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2021.811788
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- Article
Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.688981
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- Article
Predicting the moisture content of Daqu with hyperspectral imaging.
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- International Journal of Food Engineering, 2021, v. 17, n. 1, p. 37, doi. 10.1515/ijfe-2019-0243
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- Article
Optimization of Clostridium beijerinckii semi-solid fermentation of rape straw to produce butyric acid by genome analysis.
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- Bioresources & Bioprocessing, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s40643-024-00742-y
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- Article
A back‐propagation neural network model using hyperspectral imaging applied to variety nondestructive detection of cereal.
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- Journal of Food Process Engineering, 2022, v. 45, n. 3, p. 1, doi. 10.1111/jfpe.13973
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- Article
Detecting total acid content quickly and accurately by combining hyperspectral imaging and an optimized algorithm method.
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- Journal of Food Process Engineering, 2021, v. 44, n. 11, p. 1, doi. 10.1111/jfpe.13844
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- Article
Strengthening the microbial community and flavor structure of jiupei by simulating strong‐aroma baijiu fermentation with Bacillus velezensis DQA21.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5338, doi. 10.1002/jsfa.13373
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- Article
The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5021, doi. 10.1002/jsfa.13345
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- Article
Contribution of microorganisms from pit mud to volatile flavor compound synthesis in fermented grains for nongxiangxing baijiu brewing.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 2, p. 778, doi. 10.1002/jsfa.12968
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- Article
Rapid nondestructive detecting of sorghum varieties based on hyperspectral imaging and convolutional neural network.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 8, p. 3970, doi. 10.1002/jsfa.12344
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- Article
Histidine modified Fe<sub>3</sub>O<sub>4</sub> nanoparticles improving the ethanol yield and tolerance of Saccharomyces cerevisiae.
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- World Journal of Microbiology & Biotechnology, 2024, v. 40, n. 8, p. 1, doi. 10.1007/s11274-024-04056-1
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- Article
Biochemical and synergistic properties of a novel alpha‐amylase from Chinese nong‐flavor Daqu.
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- Microbial Cell Factories, 2021, v. 20, n. 1, p. 1, doi. 10.1186/s12934-021-01571-w
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- Article
Rapid and accurate detection of starch content in mixed sorghum by hyperspectral imaging combined with data fusion technology.
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- Journal of Food Process Engineering, 2022, v. 45, n. 10, p. 1, doi. 10.1111/jfpe.14129
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- Article
Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review.
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- Frontiers in Microbiology, 2018, p. 1, doi. 10.3389/fmicb.2018.00671
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- Article
Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter.
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- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.01747
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- Article
Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor.
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- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 113, doi. 10.1002/jib.388
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- Article
Pyrolysis and Thermogravimetric Study to Elucidate the Bioenergy Potential of Novel Feedstock Produced on Poor Soils While Keeping the Environmental Sustainability Intact.
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- Sustainability (2071-1050), 2019, v. 11, n. 13, p. 3592, doi. 10.3390/su11133592
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- Article
PROBIOTICS-BASED FERMENTATION ENHANCED THE PROTEIN CONTENT OF THE DISTILLER’S GRAIN FOR ITS APPLICATIONS IN ANIMAL HUSBANDRY.
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- Pakistan Journal of Agricultural Sciences, 2020, v. 57, n. 6, p. 1629, doi. 10.21162/PAKJAS/20.419
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- Article
Colorimetric and fluorescent dual-identification of glutathione based on its inhibition on the 3D ball-flower shaped Cu-hemin-MOF’s peroxidase-like activity.
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- Microchimica Acta, 2020, v. 187, n. 11, p. 1, doi. 10.1007/s00604-020-04565-4
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- Article
A turn-on fluorescent nanoprobe based on N-doped silicon quantum dots for rapid determination of glyphosate.
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- Microchimica Acta, 2020, v. 187, n. 6, p. 1, doi. 10.1007/s00604-020-04304-9
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- Article
Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu.
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- Biotechnology Letters, 2023, v. 45, n. 9, p. 1183, doi. 10.1007/s10529-023-03408-5
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- Article
Anthocyanin Encapsulated by Ferulic Acid-Grafted-Maltodextrin (FA-g-MD) Microcapsules Potentially Improved its Free Radical Scavenging Capabilities Against H2O2-Induced Oxidative Stress.
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- Molecules, 2019, v. 24, n. 8, p. 1596, doi. 10.3390/molecules24081596
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- Article
Effects of Bacillus subtilis on Structure and Metabolism of Microbial Community under a Multi-bacteria Co-fermentation System.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 112, doi. 10.13982/j.mfst.1673-9078.2023.3.0282
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- Article
Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation.
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- Applied Microbiology & Biotechnology, 2023, v. 107, n. 1, p. 25, doi. 10.1007/s00253-022-12291-5
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- Article
Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model.
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- NPJ Science of Food, 2022, v. 6, n. 1, p. 1, doi. 10.1038/s41538-022-00170-2
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- Article
Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers.
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- Foods, 2023, v. 12, n. 23, p. 4312, doi. 10.3390/foods12234312
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- Article
Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome.
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- Foods, 2022, v. 11, n. 22, p. 3551, doi. 10.3390/foods11223551
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- Article
Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu.
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- Foods, 2022, v. 11, n. 17, p. 2602, doi. 10.3390/foods11172602
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- Article
Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00472
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- Article
The Rapid Non-Destructive Detection of the Protein and Fat Contents of Sorghum Based on Hyperspectral Imaging.
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- Food Analytical Methods, 2023, v. 16, n. 11/12, p. 1690, doi. 10.1007/s12161-023-02529-x
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- Article
A Gold Nanorods Etching Based Colorimetric Sensor Array for the Detection of Reducing Substances and Discrimination of Chinese Baijiu.
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- Food Analytical Methods, 2022, v. 15, n. 9, p. 2605, doi. 10.1007/s12161-022-02269-4
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- Article
Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid‑Producing Enterococcus casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem.
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- Polish Journal of Microbiology, 2022, v. 71, n. 4, p. 563, doi. 10.33073/pjm-2022-052
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- Article