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Materials (Basel, Switzerland)|September 28, 2024
Carbonyl Iron Particles' Enhanced Coating Effect Improves Magnetorheological Fluid's Dispersion StabilityFang Chen, Jie Zhang, Qinkui Guo, et al.
Journal of the Science of Food and Agriculture|December 28, 2020
Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperatureWenwu Ding, Xiaoyan Zhao, Si Xie, et al.
International Journal of Food Microbiology|November 15, 2025
Molecular interpretation of flavor improvement for Pixian Douban fermented with Bacillus bioaugmentation in the tank based on whole-genome and metatranscriptomicsJinjing Yuan, Lifei Lai, Mengmeng Li, et al.
Food Chemistry|July 31, 2025
Deep learning-based multimodal fusion for quality prediction of chili paste using hyperspectral imaging and near-infrared spectroscopyMengmeng Li, Lifei Lai, Jinjing Yuan, et al.
Food Science & Nutrition|August 12, 2022
Insight into the protein degradation during the broad bean fermentation processHongbin Lin, Binbin Zhou, Jianhua Zhao, et al.
Bioprocess and Biosystems Engineering|December 18, 2019
An auto-inducible expression and high cell density fermentation of Beefy Meaty Peptide with Bacillus subtilisWeifeng Sun, Yuanming Wu, Wenwu Ding, et al.
Journal of Food Science|March 6, 2025
Rapid evaluation of Pixian Douban meju in the tank fermentor Based on the image features and multi-model analysisMengmeng Li, Yuhui Zheng, Xiaoqing Mei, et al.
Food Science & Nutrition|June 17, 2021
Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady-state temperature fieldWenwu Ding, Yan Liu, Xiaoyan Zhao, et al.
Food Chemistry|December 1, 2021
Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature fieldWenwu Ding, Xiaoqing Ye, Xiaoyan Zhao, et al.
Current Research in Food Science|December 4, 2024
Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flourMin Xu, Yuxin Guo, Xiaoyan Song, et al.
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