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Food Chemistry: X
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February 16, 2024
Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study
Binchen Wang, Shaohua Dou, Shang Wang, et al.
Food Chemistry
|
May 4, 2024
Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode
Xu Yan, Ying Yue, Bingrui Guo, et al.
Food Chemistry
|
March 26, 2025
Binding modes and in vitro digestion profiles of an iron-binding peptide (EEEWDRE) derived from fermented scallop skirts
Xu Yan, Ying Yue, Bingrui Guo, et al.
Food Chemistry
|
September 20, 2022
Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation
Jing Lv, Xinping Lin, Mengyang Liu, et al.
Food Microbiology
|
January 15, 2024
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
Bingrui Guo, Qi Wu, Cuicui Jiang, et al.
FEMS Yeast Research
|
February 6, 2014
Functional integration of multiple genes into the genome of the oleaginous yeast Rhodosporidium toruloides
Xinping Lin, Yanan Wang, Sufang Zhang, et al.
Foods (Basel, Switzerland)
|
August 12, 2023
The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu
Siyu Xue, Naihui Dong, Kexin Xiong, et al.
Foods (Basel, Switzerland)
|
March 28, 2024
<i>Lactiplantibacillus plantarum</i> A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects <i>Caenorhabditis elegans</i> Anti-Aging
Sibo Zou, Qi Wu, Zhigao Li, et al.
International Journal of Food Microbiology
|
May 13, 2026
Genomic insights into high GABA production by Levilactobacillus brevis Q3-11 and its application in developing functional kiwifruit juice
Bingrui Guo, Qi Wu, Xu Yan, et al.
Food Research International (Ottawa, Ont.)
|
May 5, 2026
Improving the quality and safety of fermented mandarin fish (Siniperca chuatsi) by co-inoculation with Latilactobacillus sakei A20 and Lactiplantibacillus plantarum LJ1-1
Shufeng Yin, Bingrui Guo, Wenqing Wang, et al.
Page
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Search research articles
Search
Showing results (101-110 of 137) with videos related to
Sort By:
Page
of 14
Food Chemistry: X
|
February 16, 2024
Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study
Binchen Wang, Shaohua Dou, Shang Wang, et al.
Food Chemistry
|
May 4, 2024
Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode
Xu Yan, Ying Yue, Bingrui Guo, et al.
Food Chemistry
|
March 26, 2025
Binding modes and in vitro digestion profiles of an iron-binding peptide (EEEWDRE) derived from fermented scallop skirts
Xu Yan, Ying Yue, Bingrui Guo, et al.
Food Chemistry
|
September 20, 2022
Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation
Jing Lv, Xinping Lin, Mengyang Liu, et al.
Food Microbiology
|
January 15, 2024
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
Bingrui Guo, Qi Wu, Cuicui Jiang, et al.
FEMS Yeast Research
|
February 6, 2014
Functional integration of multiple genes into the genome of the oleaginous yeast Rhodosporidium toruloides
Xinping Lin, Yanan Wang, Sufang Zhang, et al.
Foods (Basel, Switzerland)
|
August 12, 2023
The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu
Siyu Xue, Naihui Dong, Kexin Xiong, et al.
Foods (Basel, Switzerland)
|
March 28, 2024
<i>Lactiplantibacillus plantarum</i> A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects <i>Caenorhabditis elegans</i> Anti-Aging
Sibo Zou, Qi Wu, Zhigao Li, et al.
International Journal of Food Microbiology
|
May 13, 2026
Genomic insights into high GABA production by Levilactobacillus brevis Q3-11 and its application in developing functional kiwifruit juice
Bingrui Guo, Qi Wu, Xu Yan, et al.
Food Research International (Ottawa, Ont.)
|
May 5, 2026
Improving the quality and safety of fermented mandarin fish (Siniperca chuatsi) by co-inoculation with Latilactobacillus sakei A20 and Lactiplantibacillus plantarum LJ1-1
Shufeng Yin, Bingrui Guo, Wenqing Wang, et al.
Page
of 14