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Archives of Microbiology
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March 1, 2020
Optimization of pH conditions to improve the spore production of Clostridium butyricum NN-2 during fermentation process
Suhong Li, Xiushan Zhang, Yan Li, et al.
International Journal of Biological Macromolecules
|
August 20, 2019
Preparation and properties of water-in-oil shiitake mushroom polysaccharide nanoemulsion
Tuoping Li, Xuedong Han, Ruiwen Bao, et al.
Food Chemistry
|
October 17, 2013
Antioxidant activity of penta-oligogalacturonide, isolated from haw pectin, suppresses triglyceride synthesis in mice fed with a high-fat diet
Tuoping Li, Suhong Li, Yinping Dong, et al.
International Journal of Biological Macromolecules
|
July 30, 2025
Exploring the mechanism of Morchella esculenta polysaccharides ameliorating liver lipid metabolism in high-fat diet mice by transcriptomics
Zuoyi Zhang, Yanmin Cui, Xiushan Zhang, et al.
Journal of Agricultural and Food Chemistry
|
May 13, 2026
Effects of Dietary Conjugated Linoleic Acid on the Growth Performance of Fattening Broiler Duck and the Properties of Its Dry-Cured Products
Jun Feng, Suhong Li, Xiangmin Li, et al.
Biotechnology Letters
|
June 2, 2007
Optimization of covalent immobilization of pectinase on sodium alginate support
Tuoping Li, Na Wang, Suhong Li, et al.
Protein Expression and Purification
|
February 25, 2020
Optimization of production conditions of rice α-galactosidase II displayed on yeast cell surface
Mosi Dong, Yun Gong, Jia Guo, et al.
The Protein Journal
|
January 31, 2018
Expression and Characterization of Recombinant Sucrose Phosphorylase
Hui Zhang, Xiao Sun, Wenjie Li, et al.
International Journal of Biological Macromolecules
|
October 10, 2024
Gut microbiota combined with serum metabolites to reveal the effect of Morchella esculenta polysaccharides on lipid metabolism disordered in high-fat diet mice
Zuoyi Zhang, Yanmin Cui, Xiushan Zhang, et al.
Food Research International (Ottawa, Ont.)
|
September 11, 2017
Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging
Suhong Li, Yingfeng An, Weina Fu, et al.
Page
of 10
Search research articles
Search
Showing results (11-20 of 95) with videos related to
Sort By:
Page
of 10
Archives of Microbiology
|
March 1, 2020
Optimization of pH conditions to improve the spore production of Clostridium butyricum NN-2 during fermentation process
Suhong Li, Xiushan Zhang, Yan Li, et al.
International Journal of Biological Macromolecules
|
August 20, 2019
Preparation and properties of water-in-oil shiitake mushroom polysaccharide nanoemulsion
Tuoping Li, Xuedong Han, Ruiwen Bao, et al.
Food Chemistry
|
October 17, 2013
Antioxidant activity of penta-oligogalacturonide, isolated from haw pectin, suppresses triglyceride synthesis in mice fed with a high-fat diet
Tuoping Li, Suhong Li, Yinping Dong, et al.
International Journal of Biological Macromolecules
|
July 30, 2025
Exploring the mechanism of Morchella esculenta polysaccharides ameliorating liver lipid metabolism in high-fat diet mice by transcriptomics
Zuoyi Zhang, Yanmin Cui, Xiushan Zhang, et al.
Journal of Agricultural and Food Chemistry
|
May 13, 2026
Effects of Dietary Conjugated Linoleic Acid on the Growth Performance of Fattening Broiler Duck and the Properties of Its Dry-Cured Products
Jun Feng, Suhong Li, Xiangmin Li, et al.
Biotechnology Letters
|
June 2, 2007
Optimization of covalent immobilization of pectinase on sodium alginate support
Tuoping Li, Na Wang, Suhong Li, et al.
Protein Expression and Purification
|
February 25, 2020
Optimization of production conditions of rice α-galactosidase II displayed on yeast cell surface
Mosi Dong, Yun Gong, Jia Guo, et al.
The Protein Journal
|
January 31, 2018
Expression and Characterization of Recombinant Sucrose Phosphorylase
Hui Zhang, Xiao Sun, Wenjie Li, et al.
International Journal of Biological Macromolecules
|
October 10, 2024
Gut microbiota combined with serum metabolites to reveal the effect of Morchella esculenta polysaccharides on lipid metabolism disordered in high-fat diet mice
Zuoyi Zhang, Yanmin Cui, Xiushan Zhang, et al.
Food Research International (Ottawa, Ont.)
|
September 11, 2017
Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging
Suhong Li, Yingfeng An, Weina Fu, et al.
Page
of 10