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Xuewei Shi

Showing results (21-30 of 46) with videos related to

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Foods (Basel, Switzerland)|November 11, 2022
Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China)Huan Wang, Yuanyuan Miao, Xiaoyu Xu, et al.
Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica|May 18, 2011
[Selective isolation and diversity of cold-adapted lipase-producing strains from permafrost soil at the terminus of a glacier in the Tianshan Mountains]Yuli Xu, Dawei Wang, Xuewei Shi, et al.
Frontiers in Microbiology|September 3, 2021
Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit MansengYanqin Ma, Tian Li, Xiaoyu Xu, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheeseXiaoji Zheng, Fei Liu, Xuewei Shi, et al.
Food Research International (Ottawa, Ont.)|July 16, 2018
Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, ChinaXiaoji Zheng, Fei Liu, Kaixiong Li, et al.
Journal of Food Science|December 26, 2021
Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from XinjiangCongyan Su, Tian Li, Yongqin Wang, et al.
Frontiers in Microbiology|August 15, 2022
Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, ChinaLei Jiang, Yu Chen, Li Deng, et al.
Foods (Basel, Switzerland)|July 11, 2023
Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi's Vineyard, XinjiangXiaoyu Xu, Yuanyuan Miao, Huan Wang, et al.
Acta Biochimica Polonica|August 18, 2023
Circ-POLA2-mediated miR-138-5p/SEMA4C axis affects colon cancer cell activitiesYanDong Huang, QingYang Bai, HongBo Yu, et al.
Food Chemistry: X|May 3, 2023
Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of <i>Pichia kudriavzevii</i> and <i>Saccharomyces cerevisiae</i>Wenhan Liu, Rujie Ji, Ayinuer Aimaier, et al.
Pageof 5

Showing results (21-30 of 46) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|November 11, 2022
Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China)Huan Wang, Yuanyuan Miao, Xiaoyu Xu, et al.
Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica|May 18, 2011
[Selective isolation and diversity of cold-adapted lipase-producing strains from permafrost soil at the terminus of a glacier in the Tianshan Mountains]Yuli Xu, Dawei Wang, Xuewei Shi, et al.
Frontiers in Microbiology|September 3, 2021
Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit MansengYanqin Ma, Tian Li, Xiaoyu Xu, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheeseXiaoji Zheng, Fei Liu, Xuewei Shi, et al.
Food Research International (Ottawa, Ont.)|July 16, 2018
Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, ChinaXiaoji Zheng, Fei Liu, Kaixiong Li, et al.
Journal of Food Science|December 26, 2021
Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from XinjiangCongyan Su, Tian Li, Yongqin Wang, et al.
Frontiers in Microbiology|August 15, 2022
Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, ChinaLei Jiang, Yu Chen, Li Deng, et al.
Foods (Basel, Switzerland)|July 11, 2023
Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi's Vineyard, XinjiangXiaoyu Xu, Yuanyuan Miao, Huan Wang, et al.
Acta Biochimica Polonica|August 18, 2023
Circ-POLA2-mediated miR-138-5p/SEMA4C axis affects colon cancer cell activitiesYanDong Huang, QingYang Bai, HongBo Yu, et al.
Food Chemistry: X|May 3, 2023
Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of <i>Pichia kudriavzevii</i> and <i>Saccharomyces cerevisiae</i>Wenhan Liu, Rujie Ji, Ayinuer Aimaier, et al.
Pageof 5