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MgxZn1−xO Prepared by the Sol–Gel Method and Its Application for Ultraviolet Photodetectors.
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- Journal of Electronic Materials, 2020, v. 49, n. 8, p. 4518, doi. 10.1007/s11664-020-08010-3
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- Article
Clostridium swellfunianum sp. nov., a novel anaerobic bacterium isolated from the pit mud of Chinese Luzhou- flavor liquor production.
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- Antonie van Leeuwenhoek, 2014, v. 106, n. 4, p. 817, doi. 10.1007/s10482-014-0251-z
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- Article
Characterization of variations and correlations between flavor metabolites and microbial communities of industrial paocai brine during fermentation.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16859
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- Article
Self‐Powered High‐Detectivity Lateral MoS<sub>2</sub> Schottky Photodetectors for Near‐Infrared Operation.
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- Advanced Electronic Materials, 2021, v. 7, n. 3, p. 1, doi. 10.1002/aelm.202001138
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- Article
Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 13, p. 2729, doi. 10.1002/jsfa.7013
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- Article
SUPERCRITICAL FLUID EXTRACTION AND DETERMINATION OF LUTEIN IN HETEROTROPHICALLY CULTIVATED CHLORELLA PYRENOIDOSA.
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- Journal of Food Process Engineering, 2007, v. 30, n. 2, p. 174, doi. 10.1111/j.1745-4530.2007.00102.x
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- Article
Temperature‐dependent alcohol acyltransferase reactions as the main enzymatic way to produce short‐chain (C4–C8) and medium‐chain (C9–C13) esters over the whole Daqu‐making process.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 8, p. 3939, doi. 10.1002/jsfa.12327
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- Article
Difference of microbial community and gene composition with saccharification function between Chinese nongxiangxing daqu and jiangxiangxing daqu.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 2, p. 637, doi. 10.1002/jsfa.12175
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- Article
Analysis of the difference between aged and degenerated pit mud microbiome in fermentation cellars for Chinese Luzhou-flavor baijiu by metatranscriptomics.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 11, p. 4621, doi. 10.1002/jsfa.11105
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- Article
Setting the Optimal Exercise Prices of Executive Stock Options.
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- Journal of Systems Science & Information, 2004, v. 2, n. 1, p. 83
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- Article
Effect of rapid thermal annealing on Zn/ZnO layers.
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- Journal of Materials Science: Materials in Electronics, 2013, v. 24, n. 10, p. 4075, doi. 10.1007/s10854-013-1363-3
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- Article
Kinetic modeling of lutein production by heterotrophic Chlorella at various pH and temperatures.
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- Molecular Nutrition & Food Research, 2006, v. 50, n. 8, p. 763, doi. 10.1002/mnfr.200600037
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- Article
Kinetic modeling the survival of Escherichia coli in pickled radish fermentation with different salt concentrations.
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- Journal of Food Process Engineering, 2023, v. 46, n. 2, p. 1, doi. 10.1111/jfpe.14241
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- Article
Optimization for high-density cultivation of heterotrophic Chlorella based on a hybrid neural network model.
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- Letters in Applied Microbiology, 2007, v. 44, n. 1, p. 13, doi. 10.1111/j.1472-765X.2006.02038.x
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- Article
High‐Performance SiC/Graphene UV‐Visible Band Photodetectors with Grating Structure and Asymmetrical Electrodes for Optoelectronic Logic Gate.
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- Advanced Optical Materials, 2024, v. 12, n. 20, p. 1, doi. 10.1002/adom.202400469
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- Article
Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine.
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- Journal of the Institute of Brewing, 2022, v. 128, n. 3, p. 124, doi. 10.1002/jib.696
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- Article
Nutritive assessment of amino acids for three Chinese Zajius produced from hull-less barley.
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- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 587, doi. 10.1002/jib.464
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- Article
Discrimination of Luzhou-flavoured fresh raw liquor distilled from Zaopei fermented in new, trend to-be aged and aged pit mud based on their aroma and flavour compounds.
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- Journal of the Institute of Brewing, 2017, v. 123, n. 2, p. 242, doi. 10.1002/jib.411
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- Article
Comparison of bacterial community in matured and degenerated pit mud from Chinese Luzhou-flavour liquor distillery in different regions.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 48, doi. 10.1002/jib.296
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- Article
Monitoring of the prokaryotic diversity in pit mud from a Luzhou-flavour liquor distillery and evaluation of two predominant archaea using qPCR assays.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 253, doi. 10.1002/jib.132
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- Article
Raman Spectroscopy of Multi-Layer Graphene epitaxially Grown on 4H-SiC by Joule Heat Decomposition.
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- Nanoscale Research Letters, 2018, v. 13, n. 1, p. 1, doi. 10.1186/s11671-018-2606-2
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- Article
Characterization of Prokaryotic Community Diversity in New and Aged Pit Muds from Chinese Luzhou-flavor Liquor Distillery.
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- Food Science & Technology Research, 2017, v. 23, n. 2, p. 213, doi. 10.3136/fstr.23.213
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- Article
Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories.
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- Food Science & Technology Research, 2016, v. 22, n. 5, p. 595, doi. 10.3136/fstr.22.595
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- Article
Characterization of Microbial Community during the Fermentation of Chinese Homemade paocai, a Traditional Fermented Vegetable Food.
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- Food Science & Technology Research, 2016, v. 22, n. 4, p. 467, doi. 10.3136/fstr.22.467
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- Article
Comparison between Bacterial Diversity of Aged and Aging Pit Mud from Luzhou-flavor Liquor Distillery.
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- Food Science & Technology Research, 2014, v. 20, n. 4, p. 867, doi. 10.3136/fstr.20.867
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- Article
Grating-Structured Freestanding Triboelectric-Layer Nanogenerator for Harvesting Mechanical Energy at 85% Total Conversion Efficiency.
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- Advanced Materials, 2014, v. 26, n. 38, p. 6599, doi. 10.1002/adma.201402428
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- Article
Characteristics of graphene/4H-SiC/graphene photodetector based on hydrogenated multilayer-graphene electrode.
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- Journal of Nanophotonics, 2019, v. 13, n. 1, p. 1, doi. 10.1117/1.JNP.13.016013
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- Article
Ultraviolet-B radiation improves astaxanthin accumulation in green microalga Haematococcus pluvialis.
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- Biotechnology Letters, 2010, v. 32, n. 12, p. 1911, doi. 10.1007/s10529-010-0371-0
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- Article
Metaproteomics reveals protein composition of multiple saccharifying enzymes in nongxiangxing daqu and jiangxiangxing daqu under different thermophilic temperatures.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5102, doi. 10.1111/ijfs.15818
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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
Effect of epitaxial layer's thickness on spectral response of 4H-SiC p-i-n ultraviolet photodiodes.
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- Electronics Letters (Wiley-Blackwell), 2019, v. 55, n. 4, p. 216, doi. 10.1049/el.2018.8035
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- Article
Effect of epitaxial layer's thickness on spectral response of 4H‐SiC p‐i‐n ultraviolet photodiodes.
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- Electronics Letters (Wiley-Blackwell), 2019, v. 55, n. 3, p. 216, doi. 10.1049/el.2018.8035
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- Article
High performance silicon carbide avalanche-p-i-n ultraviolet photodiode with dual operation models.
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- Electronics Letters (Wiley-Blackwell), 2016, v. 52, n. 17, p. 1474, doi. 10.1049/el.2016.2025
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- Article
High performance silicon carbide avalanche‐p‐i‐n ultraviolet photodiode with dual operation models.
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- Electronics Letters (Wiley-Blackwell), 2016, v. 52, n. 16, p. 1474, doi. 10.1049/el.2016.2025
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- Article
Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing.
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- Foods, 2022, v. 11, n. 5, p. 700, doi. 10.3390/foods11050700
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- Article
Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor.
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- Foods, 2020, v. 9, n. 3, p. 372, doi. 10.3390/foods9030372
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- Article