Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine.
- Published in:
- NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00438-3
- By:
- Publication type:
- Article
Works by Lan, Qiuyu
Results: 9
1
2
Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine.
- Published in:
- Foods, 2025, v. 14, n. 10, p. 1760, doi. 10.3390/foods14101760
- By:
- Publication type:
- Article
3
Protein glycosylation: a promising way to modify the functional properties and extend the application in food system.
- Published in:
- 2019
- By:
- Publication type:
- journal article
4
Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance.
- Published in:
- Foods, 2024, v. 13, n. 11, p. 1729, doi. 10.3390/foods13111729
- By:
- Publication type:
- Article
5
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage.
- Published in:
- Foods, 2022, v. 11, n. 22, p. 3677, doi. 10.3390/foods11223677
- By:
- Publication type:
- Article
6
Insights into the Metabolomic Diversity of Latilactobacillus sakei.
- Published in:
- Foods, 2022, v. 11, n. 3, p. 477, doi. 10.3390/foods11030477
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- Publication type:
- Article
7
Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel.
- Published in:
- Polymers (20734360), 2019, v. 11, n. 12, p. 1997, doi. 10.3390/polym11121997
- By:
- Publication type:
- Article
8
Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu.
- Published in:
- Journal of Food Science & Technology, 2021, v. 58, n. 2, p. 520, doi. 10.1007/s13197-020-04563-7
- By:
- Publication type:
- Article
9
Application of transglutaminase for quality improvement of whole soybean curd.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 1, p. 233, doi. 10.1007/s13197-018-3480-8
- By:
- Publication type:
- Article