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Yunping Yao

Showing results (11-20 of 49) with videos related to

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Biotechnology Letters|July 23, 2014
Comparison of the genomes and transcriptomes associated with the different protease secretions of Aspergillus oryzae 100-8 and 3.042Guozhong Zhao, Yunping Yao, Lihua Hou, et al.
Genome Announcements|June 7, 2014
Draft Genome Sequence of Aspergillus oryzae 100-8, an Increased Acid Protease Production StrainGuozhong Zhao, Yunping Yao, Lihua Hou, et al.
Journal of Agricultural and Food Chemistry|March 6, 2024
An Insight into the Thermal Degradation Pathway of γ-Oryzanol and the Effect on the Oxidative Stability of OilYunping Yao, Huiping Yuan, Yue Zheng, et al.
Foods (Basel, Switzerland)|January 11, 2024
Study of the Antioxidant Capacity and Oxidation Products of Resveratrol in Soybean OilYunping Yao, Huiping Yuan, Chen Chen, et al.
Food & Function|January 3, 2020
Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysisGuozhong Zhao, Chong Liu, Shu Li, et al.
Journal of Food Science|December 15, 2025
Lycopene in Soybean Oil: Identification of Oxidative Degradation Products and Effect on Oxidative StabilityYuanyuan Jia, Bing Wang, Jia Liang, et al.
Food Chemistry|November 28, 2020
Determination of microbial diversities and aroma characteristics of Beitang shrimp pasteYunping Yao, Xinyun Zhou, Hadiatullah Hadiatullah, et al.
Frontiers in Microbiology|January 25, 2021
Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS AnalysesGuozhong Zhao, Yixu Feng, Hadiatullah Hadiatullah, et al.
Journal of Agricultural and Food Chemistry|July 2, 2024
Kinetics of Squalene Quenching Singlet Oxygen and the Thermal Degradation Products IdentificationYunping Yao, Yue Zheng, Haiting Dai, et al.
Journal of Proteomics|May 29, 2012
Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: Towards the production of different soy sauce flavorsGuozhong Zhao, Lihua Hou, Yunping Yao, et al.
Pageof 5

Showing results (11-20 of 49) with videos related to

Sort By:
Pageof 5
Biotechnology Letters|July 23, 2014
Comparison of the genomes and transcriptomes associated with the different protease secretions of Aspergillus oryzae 100-8 and 3.042Guozhong Zhao, Yunping Yao, Lihua Hou, et al.
Genome Announcements|June 7, 2014
Draft Genome Sequence of Aspergillus oryzae 100-8, an Increased Acid Protease Production StrainGuozhong Zhao, Yunping Yao, Lihua Hou, et al.
Journal of Agricultural and Food Chemistry|March 6, 2024
An Insight into the Thermal Degradation Pathway of γ-Oryzanol and the Effect on the Oxidative Stability of OilYunping Yao, Huiping Yuan, Yue Zheng, et al.
Foods (Basel, Switzerland)|January 11, 2024
Study of the Antioxidant Capacity and Oxidation Products of Resveratrol in Soybean OilYunping Yao, Huiping Yuan, Chen Chen, et al.
Food & Function|January 3, 2020
Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysisGuozhong Zhao, Chong Liu, Shu Li, et al.
Journal of Food Science|December 15, 2025
Lycopene in Soybean Oil: Identification of Oxidative Degradation Products and Effect on Oxidative StabilityYuanyuan Jia, Bing Wang, Jia Liang, et al.
Food Chemistry|November 28, 2020
Determination of microbial diversities and aroma characteristics of Beitang shrimp pasteYunping Yao, Xinyun Zhou, Hadiatullah Hadiatullah, et al.
Frontiers in Microbiology|January 25, 2021
Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS AnalysesGuozhong Zhao, Yixu Feng, Hadiatullah Hadiatullah, et al.
Journal of Agricultural and Food Chemistry|July 2, 2024
Kinetics of Squalene Quenching Singlet Oxygen and the Thermal Degradation Products IdentificationYunping Yao, Yue Zheng, Haiting Dai, et al.
Journal of Proteomics|May 29, 2012
Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: Towards the production of different soy sauce flavorsGuozhong Zhao, Lihua Hou, Yunping Yao, et al.
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