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CORC

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Characterization of nongxiang- and soy sauce-type distilled grains and their application in enhancing polyunsaturated fatty acid and triacylglyceride production from Chlorella sp. 038F 期刊论文
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING, 2023, 卷号: 11, 期号: 3, 页码: 9
作者:  Yang, Na;  Shangguan, Jingjing;  Zhang, Litao;  Li, Yueming;  Xu, Jianchun
收藏  |  浏览/下载：2/0  |  提交时间：2023/12/07
Identification of soy sauce using high-field asymmetric waveform ion mobility spectrometry combined with machine learning 期刊论文
SENSORS AND ACTUATORS B-CHEMICAL, 2022, 卷号: 365
作者:  Jin, Jiao;  Liu, Youjiang;  Li, Shan;  Hu, Jun;  Liu, Shaomin
收藏  |  浏览/下载：16/0  |  提交时间：2022/12/23
Ethanol-extraction SERS strategy for highly sensitive detection of poisons in oily matrix 期刊论文
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, 2021, 卷号: 259
作者:  Wang, Yongtao;  Li, Pan;  Lin, Dongyue;  Chen, Jianyi;  Zhang, Yunfeng
收藏  |  浏览/下载：46/0  |  提交时间：2021/08/31
Environmentally friendly, durable and transparent anti-fouling coatings applicable onto various substrates 期刊论文
Journal of Colloid and Interface Science, 2021, 卷号: 591, 页码: 429-439
作者:  Dong, Wenrui;  Li, Bucheng;  Wei, Jinfei;  Tian, Ning;  Liang, Weidong
收藏  |  浏览/下载：9/0  |  提交时间：2021/04/12
Upgrading VFAs bioproduction from waste activated sludge via co-fermentation with soy sauce residue 期刊论文
FRONTIERS OF ENVIRONMENTAL SCIENCE & ENGINEERING, 2019, 卷号: 13, 期号: 1, 页码: -
作者:  Duan, Yanqing;  Zhou, Aijuan;  Wen, Kaili;  Liu, Zhihong;  Liu, Wenzong
收藏  |  浏览/下载：2/0  |  提交时间：2020/10/23
Separation, biochemical characterization and salt-tolerant mechanisms of alkaline protease from Aspergillus oryzae 期刊论文
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2019, 卷号: 99, 期号: 7, 页码: 3359-3366
作者:  Gao, Xianli[1];  Yin, Yiyun[2];  Yan, Jingkun[3];  Zhang, Junke[4];  Ma, Haile[5]
收藏  |  浏览/下载：15/0  |  提交时间：2019/12/24
Comparison of kokumi gamma-[Glu]((n > 1))-Val and gamma-[Glu]((n > 1))-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens 期刊论文
FOOD CHEMISTRY, 2018, 卷号: 247, 期号: 00, 页码: 89-97
作者:  Yang, Juan;  Sun-Waterhouse, Dongxiao;  Xie, Jin;  Wang, Lan;  Chen, Hong-zhang
收藏  |  浏览/下载：27/0  |  提交时间：2018/01/19
Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce (EI收录) 期刊论文
Food Chemistry, 2018, 卷号: 240, 页码: 885-892
作者:  Li, Huipin[1,2];  Lin, Lianzhu[1,2];  Feng, Yunzi[1,2];  Zhao, Mouming[1,2,3,4];  Li, Xiuting[3]
收藏  |  浏览/下载：41/0  |  提交时间：2019/04/22
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment 期刊论文
FOOD RESEARCH INTERNATIONAL, 2018, 卷号: 106, 页码: 156-163
作者:  Gao, Xianli[1];  Zhang, Junke[2];  Regenstein, Joe M.[3];  Yin, Yiyun[4];  Zhou, Cunshan[5]
收藏  |  浏览/下载：11/0  |  提交时间：2019/12/24
Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042 期刊论文
FOOD CHEMISTRY, 2018, 卷号: 240, 页码: 377-385
作者:  Gao, Xianli[1];  Yin, Yiyun[2];  Zhou, Cunshan[3]
收藏  |  浏览/下载：6/0  |  提交时间：2019/12/24

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