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Jinhua Du

Showing results (1-10 of 29) with videos related to

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Molecules (Basel, Switzerland)|April 3, 2019
Molecular Characterization of Arabinoxylan from Wheat Beer, Beer Foam and Defoamed BeerJie Li, Jinhua Du
Food Microbiology|January 21, 2023
A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple ciderYingying Han, Jinhua Du
Food Research International (Ottawa, Ont.)|August 8, 2022
Relationship of the methanol production, pectin and pectinase activity during apple wine fermentation and agingYingying Han, Jinhua Du
Journal of the Science of Food and Agriculture|February 21, 2020
Profiling of carbohydrates in commercial beers and their influence on beer qualityMiaomiao Li, Jinhua Du, Kaili Zhang
Foods (Basel, Switzerland)|February 5, 2020
Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative StudyMiaomiao Li, Jinhua Du, Yaxin Zheng
Journal of Food Science|March 16, 2012
Antioxidant capacity changes of 3 cultivar Chinese pomegranate (Punica granatum L.) juices and corresponding winesHuiting Zhuang, Jinhua Du, Yongmei Wang
Journal of the Science of Food and Agriculture|June 18, 2021
Effect of bentonite and calcium chloride on apple wineYingying Han, Jinhua Du, Yan Wang
Protein and Peptide Letters|March 1, 2019
Enzymatic Properties of endo-1,4-β-xylanase from Wheat MaltZhaojun Peng, Yuhong Jin, Jinhua Du
Molecules (Basel, Switzerland)|June 12, 2019
Quantification of the Organic Acids in Hawthorn Wine: A Comparison of Two HPLC MethodsYingying Han, Jinhua Du, Jie Li, et al.
Journal of the Science of Food and Agriculture|March 4, 2014
Content and molecular weight of water-extractable arabinoxylans in wheat malt and wheat malt-based wort with different Kolbach indicesMengmeng Guo, Jinhua Du, Kaili Zhang, et al.
Pageof 3

Showing results (1-10 of 29) with videos related to

Sort By:
Pageof 3
Molecules (Basel, Switzerland)|April 3, 2019
Molecular Characterization of Arabinoxylan from Wheat Beer, Beer Foam and Defoamed BeerJie Li, Jinhua Du
Food Microbiology|January 21, 2023
A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple ciderYingying Han, Jinhua Du
Food Research International (Ottawa, Ont.)|August 8, 2022
Relationship of the methanol production, pectin and pectinase activity during apple wine fermentation and agingYingying Han, Jinhua Du
Journal of the Science of Food and Agriculture|February 21, 2020
Profiling of carbohydrates in commercial beers and their influence on beer qualityMiaomiao Li, Jinhua Du, Kaili Zhang
Foods (Basel, Switzerland)|February 5, 2020
Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative StudyMiaomiao Li, Jinhua Du, Yaxin Zheng
Journal of Food Science|March 16, 2012
Antioxidant capacity changes of 3 cultivar Chinese pomegranate (Punica granatum L.) juices and corresponding winesHuiting Zhuang, Jinhua Du, Yongmei Wang
Journal of the Science of Food and Agriculture|June 18, 2021
Effect of bentonite and calcium chloride on apple wineYingying Han, Jinhua Du, Yan Wang
Protein and Peptide Letters|March 1, 2019
Enzymatic Properties of endo-1,4-β-xylanase from Wheat MaltZhaojun Peng, Yuhong Jin, Jinhua Du
Molecules (Basel, Switzerland)|June 12, 2019
Quantification of the Organic Acids in Hawthorn Wine: A Comparison of Two HPLC MethodsYingying Han, Jinhua Du, Jie Li, et al.
Journal of the Science of Food and Agriculture|March 4, 2014
Content and molecular weight of water-extractable arabinoxylans in wheat malt and wheat malt-based wort with different Kolbach indicesMengmeng Guo, Jinhua Du, Kaili Zhang, et al.
Pageof 3