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Frontiers in Microbiology
|
December 7, 2020
Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
Yijin Yang, Wuyao Hu, Yongjun Xia, et al.
Journal of the Science of Food and Agriculture
|
August 17, 2021
Genes encoding bile salt hydrolase differentially affect adhesion of Lactiplantibacillus plantarum AR113
Taoying Wu, Guangqiang Wang, Hongyu Tang, et al.
Lin Chuang Er Bi Yan Hou Tou Jing Wai Ke Za Zhi = Journal of Clinical Otorhinolaryngology Head and Neck Surgery
|
April 22, 2015
[Objective evaluation of CO2 laser in the treatment of Tis--T glottic carcinoma after operation for voice rehabilitation]
Huizhong Wang, Fenglin Sun, Rongjun Man, et al.
Foods (Basel, Switzerland)
|
October 16, 2024
Evaluation of Functional Components of <i>Lactobacillus plantarum</i> AR495 on Ovariectomy-Induced Osteoporosis in Mice And RAW264.7 Cells
Zheng Chen, Junlin Shao, Yijin Yang, et al.
Food & Function
|
June 20, 2024
<i>Lactobacillus plantarum</i> AR495 improves colonic transport hyperactivity in irritable bowel syndrome through tryptophan metabolism
Hongyun Zhang, Yongjun Xia, Guangqiang Wang, et al.
Food Chemistry
|
October 19, 2023
Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture
Yijin Yang, Yongjun Xia, Chunyan Li, et al.
Food Research International (Ottawa, Ont.)
|
May 9, 2018
Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity
Yijin Yang, Yongjun Xia, Xiangna Lin, et al.
Food Research International (Ottawa, Ont.)
|
November 25, 2020
Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus
Yongjun Xia, Ran Yuan, Shengnan Weng, et al.
Frontiers in Microbiology
|
March 15, 2021
Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
Yijin Yang, Wuyao Hu, Yongjun Xia, et al.
Food & Function
|
March 15, 2021
Antrodin A from Antrodia camphorata modulates the gut microbiome and liver metabolome in mice exposed to acute alcohol intake
Zhenwei Yi, Xiaofeng Liu, Lihong Liang, et al.
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Search research articles
Search
Showing results (81-90 of 104) with videos related to
Sort By:
Page
of 11
Frontiers in Microbiology
|
December 7, 2020
Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
Yijin Yang, Wuyao Hu, Yongjun Xia, et al.
Journal of the Science of Food and Agriculture
|
August 17, 2021
Genes encoding bile salt hydrolase differentially affect adhesion of Lactiplantibacillus plantarum AR113
Taoying Wu, Guangqiang Wang, Hongyu Tang, et al.
Lin Chuang Er Bi Yan Hou Tou Jing Wai Ke Za Zhi = Journal of Clinical Otorhinolaryngology Head and Neck Surgery
|
April 22, 2015
[Objective evaluation of CO2 laser in the treatment of Tis--T glottic carcinoma after operation for voice rehabilitation]
Huizhong Wang, Fenglin Sun, Rongjun Man, et al.
Foods (Basel, Switzerland)
|
October 16, 2024
Evaluation of Functional Components of <i>Lactobacillus plantarum</i> AR495 on Ovariectomy-Induced Osteoporosis in Mice And RAW264.7 Cells
Zheng Chen, Junlin Shao, Yijin Yang, et al.
Food & Function
|
June 20, 2024
<i>Lactobacillus plantarum</i> AR495 improves colonic transport hyperactivity in irritable bowel syndrome through tryptophan metabolism
Hongyun Zhang, Yongjun Xia, Guangqiang Wang, et al.
Food Chemistry
|
October 19, 2023
Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture
Yijin Yang, Yongjun Xia, Chunyan Li, et al.
Food Research International (Ottawa, Ont.)
|
May 9, 2018
Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity
Yijin Yang, Yongjun Xia, Xiangna Lin, et al.
Food Research International (Ottawa, Ont.)
|
November 25, 2020
Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus
Yongjun Xia, Ran Yuan, Shengnan Weng, et al.
Frontiers in Microbiology
|
March 15, 2021
Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
Yijin Yang, Wuyao Hu, Yongjun Xia, et al.
Food & Function
|
March 15, 2021
Antrodin A from Antrodia camphorata modulates the gut microbiome and liver metabolome in mice exposed to acute alcohol intake
Zhenwei Yi, Xiaofeng Liu, Lihong Liang, et al.
Page
of 11