Found: 14
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Expression of a Salt-Tolerant Pseudolysin in Yeast for Efficient Protein Hydrolysis under High-Salt Conditions.
- Published in:
- Biomolecules (2218-273X), 2023, v. 13, n. 1, p. 83, doi. 10.3390/biom13010083
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- Article
Applicability of DATEM for Chinese steamed bread made from flours of different gluten qualities.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 2, p. 227, doi. 10.1002/jsfa.3430
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- Article
Comprehensive Analysis of Signal Peptides in Saccharomyces Cerevisiae Reveals Features for Efficient Secretion.
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- Advanced Science, 2023, v. 10, n. 6, p. 1, doi. 10.1002/advs.202300302
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- Article
Comprehensive Analysis of Signal Peptides in Saccharomyces cerevisiae Reveals Features for Efficient Secretion.
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- Advanced Science, 2023, v. 10, n. 2, p. 1, doi. 10.1002/advs.202203433
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- Publication type:
- Article
The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue.
- Published in:
- BioMed Research International, 2018, v. 2018, p. 1, doi. 10.1155/2018/2838052
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- Article
Effect of koji fermentation on generation of volatile compounds in soy sauce production.
- Published in:
- International Journal of Food Science & Technology, 2013, v. 48, n. 3, p. 609, doi. 10.1111/ijfs.12006
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- Article
Front Cover: Cover Image, Volume 22, Issue 4.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 4, p. NA, doi. 10.1111/1541-4337.13220
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- Publication type:
- Article
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 4, p. 2773, doi. 10.1111/1541-4337.13162
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- Article
Correction: Secretion of collagenases by Saccharomyces cerevisiae for collagen degradation.
- Published in:
- 2023
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- Correction Notice
Secretion of collagenases by Saccharomyces cerevisiae for collagen degradation.
- Published in:
- Biotechnology for Biofuels & Bioproducts, 2022, v. 15, n. 1, p. 1, doi. 10.1186/s13068-022-02186-y
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- Article
Research Progress of Quality Improvement of Original Soy Sauce using Enzymes.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 7, p. 334, doi. 10.13982/j.mfst.1673-9078.2024.7.0760
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- Article
Exploring the practice and attitudes of psychiatrists and psychologists towards patient-targeted googling in China.
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- Frontiers in Psychiatry, 2024, p. 1, doi. 10.3389/fpsyt.2024.1461514
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- Publication type:
- Article
Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O.
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- Food Analytical Methods, 2017, v. 10, n. 4, p. 931, doi. 10.1007/s12161-016-0606-3
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- Article
Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling with Direct GC-Olfactometry (D-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS).
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- Food Analytical Methods, 2017, v. 10, n. 3, p. 713, doi. 10.1007/s12161-016-0612-5
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- Article