Search research articles
Contact Us
Filters
Showing results (11-20 of 101) with videos related to
Page
of 11
Sort By:
Food Research International (Ottawa, Ont.)
|
February 19, 2025
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Frontiers in Microbiology
|
November 9, 2018
Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices
Xinxing Xu, Dongsheng Luo, Yejun Bao, et al.
IEEE Transactions on Cybernetics
|
June 27, 2014
Image classification with densely sampled image windows and generalized adaptive multiple kernel learning
Shengye Yan, Xinxing Xu, Dong Xu, et al.
Environmental Geochemistry and Health
|
November 6, 2025
Physicochemical properties, heavy metal speciation and environmental risk assessment of municipal solid waste incineration fly ash from Eastern China: a particle size-dependent investigation
Chunxi Kang, Yunhui Lan, Xinxing Xu, et al.
International Journal of Biological Macromolecules
|
September 22, 2024
A review of phycocyanin: Production, extraction, stability and food applications
Mengxia Mao, Guixin Han, Yilin Zhao, et al.
Journal of Agricultural and Food Chemistry
|
August 24, 2019
Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice
Dongsheng Luo, Xinxing Xu, Shuang Bi, et al.
Frontiers in Microbiology
|
March 30, 2018
Research on Volatile Organic Compounds From <i>Bacillus subtilis</i> CF-3: Biocontrol Effects on Fruit Fungal Pathogens and Dynamic Changes During Fermentation
Haiyan Gao, Peizhong Li, Xinxing Xu, et al.
Food Chemistry
|
May 12, 2024
Corrigendum to "Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)" [Food Chemistry 449, (2024) 138970]
Li Liu, Tianhong Liu, Hongjiang Wang, et al.
Food Chemistry
|
April 23, 2021
Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus
Xinxing Xu, Shuang Bi, Fei Lao, et al.
Food Chemistry
|
April 23, 2024
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
Li Liu, Tianhong Liu, Hongjiang Wang, et al.
Page
of 11
Search research articles
Search
Showing results (11-20 of 101) with videos related to
Sort By:
Page
of 11
Food Research International (Ottawa, Ont.)
|
February 19, 2025
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Frontiers in Microbiology
|
November 9, 2018
Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices
Xinxing Xu, Dongsheng Luo, Yejun Bao, et al.
IEEE Transactions on Cybernetics
|
June 27, 2014
Image classification with densely sampled image windows and generalized adaptive multiple kernel learning
Shengye Yan, Xinxing Xu, Dong Xu, et al.
Environmental Geochemistry and Health
|
November 6, 2025
Physicochemical properties, heavy metal speciation and environmental risk assessment of municipal solid waste incineration fly ash from Eastern China: a particle size-dependent investigation
Chunxi Kang, Yunhui Lan, Xinxing Xu, et al.
International Journal of Biological Macromolecules
|
September 22, 2024
A review of phycocyanin: Production, extraction, stability and food applications
Mengxia Mao, Guixin Han, Yilin Zhao, et al.
Journal of Agricultural and Food Chemistry
|
August 24, 2019
Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice
Dongsheng Luo, Xinxing Xu, Shuang Bi, et al.
Frontiers in Microbiology
|
March 30, 2018
Research on Volatile Organic Compounds From <i>Bacillus subtilis</i> CF-3: Biocontrol Effects on Fruit Fungal Pathogens and Dynamic Changes During Fermentation
Haiyan Gao, Peizhong Li, Xinxing Xu, et al.
Food Chemistry
|
May 12, 2024
Corrigendum to "Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)" [Food Chemistry 449, (2024) 138970]
Li Liu, Tianhong Liu, Hongjiang Wang, et al.
Food Chemistry
|
April 23, 2021
Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus
Xinxing Xu, Shuang Bi, Fei Lao, et al.
Food Chemistry
|
April 23, 2024
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
Li Liu, Tianhong Liu, Hongjiang Wang, et al.
Page
of 11