Works matching IS 0253990X AND DT 2025 AND VI 51 AND IP 5

Results: 49

Study on synergistic inhibition of pancreatic lipase by oyster peptides and anthocyanins.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 140, doi. 10.13995/j.cnki.11-1802/ts.041162

By:

ZHANG Mengmeng;
WANG Jing;
CAO Wenhong;
ZHOU Longjian;
TAN Mingtang;
ZHU Guoping;
GAO Jialong;
LIN Haisheng;
ZHENG Huina;
CHEN Zhongqin

Publication type:

Article

Whole-cell catalysis of biobased 1,6-hexanediol and its fermentation enhancement.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 8, doi. 10.13995/j.cnki.11-1802/ts.038585

By:

LI Yixin;
MAO Yin;
LIU Wei;
LI Guohui;
DENG Yu

Publication type:

Article

The regulating effect of pheophytins on mice gut microflora induced with high-fat diet based on in vitro fermentation.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 126, doi. 10.13995/j.cnki.11-1802/ts.038919

By:

ZENG Quanheng;
WANG Yuankai;
ZHOU Chunjie;
CHEN Yuyao;
ZHUANG Ziyue;
ZHANG Wenhua;
CAI Tian;
CHEN Kewei

Publication type:

Article

The catalytic activity of L-asparaginase was improved by molecular modification.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 85, doi. 10.13995/j.cnki.11-1802/ts.039249

By:

LI Yu;
ZENG Bo;
YANG Penghui;
LI Yangyang;
LIU Song

Publication type:

Article

Study on the synergistic regulation of immune function in rats by oligosaccharides and Lactobacillus rhamnosus MP108.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 134, doi. 10.13995/j.cnki.11-1802/ts.039083

By:

YAN Haodong;
WANG Peng;
YU Junjua;
KANG Wenli;
PAN Lina;
WANG Jiaqi;
LI Yisi;
GU Ruixia;
ZHANG Chenchen

Publication type:

Article

Study on the structure-activity mechanism of emulsion properties of modified gum ghatti.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 45, doi. 10.13995/j.cnki.11-1802/ts.039471

By:

CAI Jiayu;
ZHANG Zhihui;
JIA Xing;
SUN Zhenou;
LI Zhenjing;
GUO Qingbin;
KANG Ji

Publication type:

Article

Trypsin regulates synthesis of phenylpropane compounds induced by CsWRKY33 in mitogen-activated protein kinase pathway of cucumber.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 95, doi. 10.13995/j.cnki.11-1802/ts.039392

By:

SUN Jiaju;
WANG Hemin;
LI Xin

Publication type:

Article

Study on specificity towards short-chain products of glycosylated rebaudioside A catalyzed by cyclodextrin glucosyltransferase.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 29, doi. 10.13995/j.cnki.11-1802/ts.038870

By:

FAN Zhaoyue;
NI Ye;
LIU Siyan;
HAN Ruizhi

Publication type:

Article

Research progress on effects of processing technology of green tea on formation of amino acids and flavor quality.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 380, doi. 10.13995/j.cnki.11-1802/ts.039634

By:

QU Lichi;
WANG Jinjin;
HUANG Chunyong;
CHEN Yan;
QIN Tingfa;
HUA Jinjie;
WANG Kunbo;
YUAN Haibo

Publication type:

Article

Studies on microwave intermittent drying characteristics and kinetic model of rye noodles.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 241, doi. 10.13995/j.cnki.11-1802/ts.040668

By:

CHENG Lili;
ZHANG Yuanyuan;
TANG Xueyan;
WANG Jiao;
ZHANG Zhongxin

Publication type:

Article

Research progress on molecular interaction between collagen and polysaccharide and its application in food.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 343, doi. 10.13995/j.cnki.11-1802/ts.039252

By:

LIN Dexian;
HU Xiaojun;
GOU Yanjun;
ZHANG Xiaolong;
DAI Xun;
HE Li

Publication type:

Article

Research progress on large-scale preparation and biological activity of ginsenoside CK.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 371, doi. 10.13995/j.cnki.11-1802/ts.039872

By:

CAO Jingyi;
CAO Yuan;
ZHANG Jiaru;
ZHOU Yangjialan;
GUO Zhenni;
SHAO Juanjuan

Publication type:

Article

Research progress on extraction, purification, structural characterization, and biological activity of corn silk polysaccharides.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 396, doi. 10.13995/j.cnki.11-1802/ts.039481

By:

LI Yahui

Publication type:

Article

Study on mechanism of γ-aminobutyric acid enrichment in germinated kidney beans with synergy treatment of monosodium glutamate and low-temperature freeze-thaw.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 190, doi. 10.13995/j.cnki.11-1802/ts.039338

By:

XU Kaiyuan;
WANG Mohan;
LIU Jinyang;
AN Yu;
LI Sinan;
WANG Ji;
ZHANG Zhihui;
DUAN Shenglin;
WANG Ying;
ZHANG Lu

Publication type:

Article

Research on synthesis of 2-phenylethanol by a wild-type aroma-producing yeast through biotransformation method.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 22, doi. 10.13995/j.cnki.11-1802/ts.038726

By:

WANG Qing;
MAO Yin;
ZHAO Yunying;
DENG Yu

Publication type:

Article

Influence of different processing methods on the physicochemical properties and volatile components of Li Guang preserved apricots.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 282, doi. 10.13995/j.cnki.11-1802/ts.038302

By:

ZHANG Yanan;
BAI Yujia;
FENG Zuoshan;
DUAN Jihua;
KONG Xiangyue;
FANG Qiang

Publication type:

Article

Glycerol production by Candida glycerinogenes using open fermentation of undetoxified hydrolysate.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 70, doi. 10.13995/j.cnki.11-1802/ts.038893

By:

ZHAO Xiaohong;
ZONG Hong;
LU Xinyao;
ZHUGE Bin

Publication type:

Article

Facilitating bioconversion of kitchen waste by Hermetia illucens L. for enhanced production of insect protein:The key role of probiotic pretreatment.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 157, doi. 10.13995/j.cnki.11-1802/ts.041038

By:

WANG Tao;
YIN Ting;
LIU Xuan;
HUANG Zhenxing

Publication type:

Article

Rational design to improve catalytic activity of endo-polygalacturonase from Penicillium arizonens.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 36, doi. 10.13995/j.cnki.11-1802/ts.039070

By:

MAO Xinyi;
XU Yan;
YU Xiaowei

Publication type:

Article

Optimization of natto fermentation conditions based on quantitative analysis of rocG and aprN gene expression.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 165, doi. 10.13995/j.cnki.11-1802/ts.038623

By:

FAN Liwen;
LI Haonan;
ZHANG Weiyong;
HE Chenguang;
ZHAO Jiahuan;
WANG Xiaoping

Publication type:

Article

Macrogenomics-based analysis of the relationship between microbial diversity and flavour formation during the fermentation of Tibetan highland barley wine.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 310, doi. 10.13995/j.cnki.11-1802/ts.039101

By:

ZHANG Jinping;
YU Jiajun;
JIA Fuchen;
MA Wenrui;
JIN Yulong;
ZHU Zijian;
GUO Qi;
ZHANG Haipeng;
ZHANG Yuhong;
XUE Jie

Publication type:

Article

Preparation of modified bamboo fiber/PLA composite and its application in strawberry packaging.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 254, doi. 10.13995/j.cnki.11-1802/ts.039139

By:

LUO Guorong;
GAO Xijie;
LI Wanju;
XU Dan;
REN Dan

Publication type:

Article

Preparation of mercury ion aptamer affinity column and its application in aquatic products.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 197, doi. 10.13995/j.cnki.11-1802/ts.040472

By:

LU Minghui;
ZHENG Wenxiu;
WU Shijia;
WANG Zhouping;
DUAN Nuo

Publication type:

Article

Preparation of cinnamon essential oil nanoemulsion and its effect on fresh-cut purple sweet potato.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 233, doi. 10.13995/j.cnki.11-1802/ts.040598

By:

LIU Xu;
DIAO Ying;
LI Shuang;
WEN Ruiyue;
ZHANG Hualing

Publication type:

Article

Enzymatic properties of polyethylene terephthalate hydrolase immobilized by yeast spores.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 78, doi. 10.13995/j.cnki.11-1802/ts.038980

By:

BAI Jiawen;
WANG Yasen;
DU Xiangkun;
SI Chenyu;
LAN Zhouge;
HIDEKI Nakanishi;
LI Zijie

Publication type:

Article

Efficient synthesis of putrescine by permeabilization treatment of recombinant Escherichia coli.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 15, doi. 10.13995/j.cnki.11-1802/ts.038803

By:

DING Bo;
LIU Wei;
MAO Yin;
LI Guohu;
DENG Yu

Publication type:

Article

Efficient extraction of soluble dietary fiber from bamboo leaves and analysis of its structure and function.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 203, doi. 10.13995/j.cnki.11-1802/ts.039224

By:

JIN Shuhan;
CUI Pengbo;
YAO Yuxin;
ZHANG Jianyou;
LYU Fei

Publication type:

Article

Efficient expression of Streptomyces mobaraensis transglutaminase in Escherichia coli.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 61, doi. 10.13995/j.cnki.11-1802/ts.039235

By:

YUAN Fang;
LI Guoying;
GU Qiuya;
YU Xiaobin

Publication type:

Article

Effects of zinc oxide nanoparticles on cell structure and physiological activity of maize during storage.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 219, doi. 10.13995/j.cnki.11-1802/ts.039296

By:

LI Mengyao;
TONG Junjie;
WANG Ziyi;
XU Songyue;
ZHOU Xianqing;
ZHANG Dongdong

Publication type:

Article

Effects of Maillard reaction modification on carboxymethyl chitosan film water resistance and properties characterization.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 182, doi. 10.13995/j.cnki.11-1802/ts.039369

By:

LIU Yu;
JIANG Lijun;
ZHAO Fan;
LI Shuangdie;
WANG Chenyu;
SUN Di;
JIANG Wei

Publication type:

Article

Effects of grinding methods on quality characteristics and antioxidant activity of blueberry juice based on metabolomics analysis.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 264, doi. 10.13995/j.cnki.11-1802/ts.039416

By:

HE Wanying;
ZHAO Liangzhong;
HUANG Zhanrui;
DAN Li;
LONG Zhanqian;
ZHANG Renhua

Publication type:

Article

Effects of gibberellic acid on berry and raisin of Thompson Seedless grape.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 272, doi. 10.13995/j.cnki.11-1802/ts.038857

By:

HU Jinge;
BAI Shijian

Publication type:

Article

Effects of drying methods on anti-inflammatory activity and functional components of Siraitia grosvenorii.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 291, doi. 10.13995/j.cnki.11-1802/ts.039013

By:

FANG Xiuyun;
WEI Yulu;
LU Fenglai;
SONG Jingru;
LI Dianpeng

Publication type:

Article

Effects of copper ion addition on the expression of recombinant and mutant laccase in Escherichia coli.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 150, doi. 10.13995/j.cnki.11-1802/ts.041193

By:

SONG Zhihua;
ZHANG Xuexue;
SONG Yuwei;
ZHOU Zhiguo;
YU Mengyan;
ZHANG Tao;
ZHANG Yue;
QIAN Lisheng

Publication type:

Article

Effectiveness and mechanism of fermented soybean meal in alleviating colitis in mice.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 119, doi. 10.13995/j.cnki.11-1802/ts.039005

By:

LIU Jingyu;
ZHAI Bo;
YANG Xiaoyan;
FANG Shuqi;
MAO Yin;
DENG Yu

Publication type:

Article

Effect of radio frequency treatment on storage stability and quality of whole wheat flour.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 211, doi. 10.13995/j.cnki.11-1802/ts.038732

By:

LI Yongfu;
LI Dahui;
SHI Feng;
HUANG Jinrong

Publication type:

Article

Effect of packaging barrier properties on quality and volatile flavor substances of fresh-cut pineapple.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 329, doi. 10.13995/j.cnki.11-1802/ts.039406

By:

MO Chunru;
ZHANG Han;
HU Changying

Publication type:

Article

Effect of Lactobacillus acidophilus L-55 on conversion of soy isoflavones to estrogen-like substances during soy milk fermentation.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 172, doi. 10.13995/j.cnki.11-1802/ts.041440

By:

WANG Jiayu

Publication type:

Article

Effect of lactic acid bacteria fermentation on acetylcholinesterase inhibitory activity of soymilk.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 52, doi. 10.13995/j.cnki.11-1802/ts.039080

By:

LIU Yaohui;
ZHANG Caimeng;
KONG Xiangzhen;
LI Xingfei;
CHEN Yeming;
HUA Yufei

Publication type:

Article

Effect of high voltage pulse electric field on adsorption characteristics of sodium nitrite by wheat bran.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 248, doi. 10.13995/j.cnki.11-1802/ts.040848

By:

LAI Sitong;
CUI Qingliang;
SUN Yuanlin;
LIU Rui;
ZHANG Yanqing;
SUN Jingxin

Publication type:

Article

Effect of different drying methods on the quality and flavour of Zanthoxylum armatum DC.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 336, doi. 10.13995/j.cnki.11-1802/ts.041257

By:

ZHU Xiang;
LI Ping;
ZHAO Lun;
YOU Shuang;
ZHAO Lin;
ZHANG Yifei;
ZHANG Jiayu;
WEN Chenggang

Publication type:

Article

Effect of catechins on the physicochemical properties of potato starch under tough conditions.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 227, doi. 10.13995/j.cnki.11-1802/ts.039078

By:

SONG Jingzheng;
MA Ranhuixin;
MEI Haobin;
LI Xiangyang;
QIN Zhipeng;
HAN Sihai;
YUE Chonghui;
LUO Denglin;
LIU Jianxue

Publication type:

Article

Construction of 1,6-hexanediamine-producing Escherichia coli and its fermentation enhancement.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 1, doi. 10.13995/j.cnki.11-1802/ts.038413

By:

LI Wenfei;
LIU Wei;
MAO Yin;
LI Guohui;
ZHAO Yunying;
DENG Yu

Publication type:

Article

Construction and enzymatic properties of a fusion enzyme for directed biosynthesis of dextran T2000.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 103, doi. 10.13995/j.cnki.11-1802/ts.038650

By:

CAI Baohong;
ZHANG Xinyu;
XIA Bingbing;
WU Yuanyuan;
YANG Jingwen;
ZHANG Hongbin

Publication type:

Article

Biochemical characteristics of green deep eutectic solvents and progress in their multi-functional applications.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 361, doi. 10.13995/j.cnki.11-1802/ts.039741

By:

YE Tongtong;
LIN Shuqiong;
ZHANG Jun;
LEI Jiachi;
QIN Hongyu;
ZHONG Haoyu;
ZHU Qingsheng;
YU Qiang

Publication type:

Article

Analysis of terpenoids in Jingjiu by solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 322, doi. 10.13995/j.cnki.11-1802/ts.038006

By:

XIE Qianqian;
SUN Xizhen;
XIONG Yaqing;
LI Qiang;
YANG Bo

Publication type:

Article

Analysis of the flavor compounds and sensory characteristics of wine made by Vitis vinifera 'Moldova' in different ecological regions.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 299, doi. 10.13995/j.cnki.11-1802/ts.039215

By:

WAN Ningjing;
YIN Dingze;
WANG Ping;
WEN Yun;
FANG Yulin;
MA Tingting;
SUN Xiangyu

Publication type:

Article

Alleviation of cathartic colon by Lacticaseibacillus paracasei CCFM1164 through modulation of microbiota and intestinal neuroimmune interactions.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 111, doi. 10.13995/j.cnki.11-1802/ts.038930

By:

LU Huimin;
CHENG Ting;
ZHANG Tong;
WANG Linlin;
WANG Gang;
ZHAO Jianxin;
CHEN Wei

Publication type:

Article

Advances in characterization of physically-enzymatically coupled modified soy protein gels.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 5, p. 351, doi. 10.13995/j.cnki.11-1802/ts.039942

By:

YU Mengli;
CHEN Yu;
LIN Fengyan;
CHEN Fusheng

Publication type:

Article