يعرض 1 - 10 نتائج من 55 نتيجة بحث عن '"Xu, Yuezheng"', وقت الاستعلام: 0.94s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Identification and reconstruction of the core microbiota in natural fermentation systems: a case study of jiuyao

    المؤلفون: Liu, ShuangpingAff1, Aff2, Aff3, Aff4, Zheng, Zhuoyue, Liu, TiantianAff1, Aff2, Aff3, Aff4, Ren, Dongliang, Yang, Chen, Qian, Bin, Xu, Yuezheng, Mao, JianAff1, Aff2, Aff3, Aff4, IDs43393024002677_cor8

    المصدر: Systems Microbiology and Biomanufacturing. :1-16

    Find this article in full text from Springer Verlag.
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  2. 2
    مؤتمر
    New Advances in Remote Heart Rate Estimation and Its Application to DeepFake Detection

    المؤلفون: Xu, Yuezheng, Zhang, Ru, Yang, Cheng, Zhang, Yana, Yang, Zhen, Liu, Jianyi

    المصدر: 2021 International Conference on Culture-oriented Science & Technology (ICCST) ICCST Culture-oriented Science & Technology (ICCST),2021 International Conference on. :387-392 Nov, 2021

    Relation: 2021 International Conference on Culture-oriented Science & Technology (ICCST)

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  3. 3
    دورية أكاديمية
    Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms

    المؤلفون: Dong, Yong, Chang, Rui, Ji, Zhongwei, Xu, Yuezheng, Ren, Qingxi, Zhou, Zhilei, Mao, Jian

    المصدر: In Food Bioscience June 2024 59

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  4. 4
    دورية أكاديمية
    Protective Effects of Mannan Oligosaccharides and Partially Hydrolyzed Guar Gum on Chronic Alcoholic Liver Injury in Mice

    المؤلفون: ZHANG Rongbin, YANG Yi, ZHOU Zhilei, JI Zhongwei, REN Qingxi, ZHOU Jiandi, XU Yuezheng, MAO Jian

    المصدر: Shipin Kexue, Vol 44, Iss 11, Pp 95-105 (2023)

    مصطلحات موضوعية: mannan oligosaccharides, partially hydrolyzed guar gum, chronic alcoholic liver injury, intestinal barrier function, short-chain fatty acids, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-11-013.pdf; https://doaj.org/toc/1002-6630

    URL الوصول: https://doaj.org/article/f111dd37d07347c9aa8507ee85e33dfe

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  5. 5
    دورية أكاديمية
    Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage

    المؤلفون: Zhou, Zhilei, Wang, Yan, Zhang, Zhimin, Ren, Qingxi, Ji, Zhongwei, Xu, Xibiao, Xu, Yuezheng, Mao, Jian

    المصدر: In Food Research International February 2024 178

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  6. 6
    دورية أكاديمية
    Environmental factors drive microbial community succession in biofortified wheat Qu and its improvement on the quality of Chinese huangjiu

    المؤلفون: Ma, Donglin, Liu, Shuangping, Liu, Haipo, Zhang, Suyi, Xu, Yuezheng, Mao, Jian

    المصدر: In Journal of Bioscience and Bioengineering February 2024 137(2):124-133

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  7. 7
    دورية أكاديمية
    Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis

    المؤلفون: Peng, Qi, Zheng, Huajun, Li, Jiachen, Li, Shanshan, Huang, Jiaxin, Xu, Yuezheng, Xie, Guangfa

    المصدر: In Food Chemistry 1 December 2024 460 Part 3

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  8. 8
    دورية أكاديمية
    Effects of simultaneous inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae jiangnan1# on overall quality, flavor compounds, and sensory analysis of huangjiu

    المؤلفون: Zhao, Yuzong, Liu, Shuangping, Yang, Qilin, Liu, Xiaogang, Xu, Yuezheng, Zhou, Zhilei, Han, Xiao, Mao, Jian

    المصدر: In Food Bioscience June 2023 53

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  9. 9
    دورية أكاديمية
    Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis

    المؤلفون: Zhu, Ying, Liu, Shuangping, Ma, Donglin, Xu, Yuezheng, Yang, Chen, Mao, Jian

    المصدر: In Food Bioscience April 2023 52

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  10. 10
    دورية أكاديمية
    Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation

    المؤلفون: Liu, Shuangping, Zhou, Yu, Zhou, Zhili, Zhou, Zhilei, Han, Xiao, Xu, Yuezheng, Mao, Jian

    المصدر: In Food Bioscience February 2023 51

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