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Food Chemistry: X|May 9, 2024
Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking QingkeFeng Ao, Jianhang Wu, Ran Qiu, et al.Biotechnology Journal|October 12, 2023
Expression and application of aflatoxin degrading enzyme gene in Pichia pastorisLi Li, Mengning Mei, Jun Wang, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|September 9, 2022
FT-IR combined with chemometrics in the quality evaluation of Nongxiangxing baijiuJianhang Wu, Houbo Peng, Li Li, et al.Food Research International (Ottawa, Ont.)|March 9, 2025
New insights into the role of cellular states, cell-secreted metabolites, and essential nutrients in biofilm formation and menaquinone-7 biosynthesis in Bacillus subtilis nattoYunxin Yi, Moutong Chen, Huirong Yang, et al.Food Chemistry|November 15, 2025
Utilizing brewer's spent grain as a sustainable antioxidant peptides source to enhance yeast tolerance under multiple stressesQing Li, Huirong Yang, Chao Cheng, et al.Food Chemistry|May 14, 2025
Study on the influence mechanism of endogenous protein components on the characteristics of distiller's grains starchMin Huang, Li Li, Xinran Cheng, et al.Food Research International (Ottawa, Ont.)|January 24, 2025
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black teaLi Li, Jiezhong Zan, Wenxue Chen, et al.Journal of Food Science|March 11, 2024
Preparation of layer-assembled W/O/W-type microencapsulated beads and application in solid-state fermentationLei Wen, Jingrong Jiang, Jia Zheng, et al.Journal of the Science of Food and Agriculture|September 11, 2024
Preparation of fern root resistant starch by pullulanase and glucoamylase combined with autoclaving-enzymatic method: physicochemical properties and structural characterizationMin Huang, Li Li, Guoqing Lei, et al.Molecular Biotechnology|July 11, 2024
Research Progress of ARTP Mutagenesis Technology Based on Citespace Visualization AnalysisShun Gao, Li Li, Yonggong Wei, et al.Pageof 3