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RSC Advances
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May 6, 2022
Mechanisms of isomerization and oxidation in heated trilinolein by DFT method
Changmo Li, Guiting Ma, Yunping Yao, et al.
Journal of Oleo Science
|
June 11, 2019
The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China
Yunping Yao, Wentao Liu, Hang Zhou, et al.
Journal of Agricultural and Food Chemistry
|
April 10, 2020
Zeaxanthin in Soybean Oil: Impact of Oxidative Stability, Degradation Pattern, and Product Analysis
Yunping Yao, Di Zhang, Ruiting Li, et al.
Eukaryotic Cell
|
August 31, 2012
Draft genome sequence of Aspergillus oryzae strain 3.042
Guozhong Zhao, Yunping Yao, Wei Qi, et al.
Food Chemistry
|
September 4, 2025
Appealing smoky flavor formation and flavor quality enhancement in soy sauce: Synergistic ferulic acid metabolism by a yeast consortium (Starmerella etchellsii, Wickerhamiella versatilis, Debaryomyces hansenii)
Qifeng Wang, Zehui Li, Qianqian Liu, et al.
Frontiers in Microbiology
|
August 31, 2018
Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation
Guozhong Zhao, Li-Li Ding, Yunping Yao, et al.
Food Chemistry
|
March 15, 2025
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
Meng Wang, Xuelian Zheng, Xinkai Bian, et al.
Food Chemistry
|
July 1, 2026
Proteolytic-derived antimicrobial peptides from Lactiplantibacillus plantarum: From mechanism to application in fermented foods
Bin Dong, Zehan Wei, Xin Guan, et al.
Food Chemistry
|
June 15, 2025
Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans
Shuoshuo Zhao, Xiaochao Xu, Zehui Li, et al.
Journal of Hazardous Materials
|
July 12, 2021
Removal performance and mechanisms of toxic hexavalent chromium (Cr(VI)) with ZnCl<sub>2</sub> enhanced acidic vinegar residue biochar
Kaili Ding, Xinyun Zhou, Hadiatullah Hadiatullah, et al.
Page
of 5
Search research articles
Search
Showing results (31-40 of 49) with videos related to
Sort By:
Page
of 5
RSC Advances
|
May 6, 2022
Mechanisms of isomerization and oxidation in heated trilinolein by DFT method
Changmo Li, Guiting Ma, Yunping Yao, et al.
Journal of Oleo Science
|
June 11, 2019
The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China
Yunping Yao, Wentao Liu, Hang Zhou, et al.
Journal of Agricultural and Food Chemistry
|
April 10, 2020
Zeaxanthin in Soybean Oil: Impact of Oxidative Stability, Degradation Pattern, and Product Analysis
Yunping Yao, Di Zhang, Ruiting Li, et al.
Eukaryotic Cell
|
August 31, 2012
Draft genome sequence of Aspergillus oryzae strain 3.042
Guozhong Zhao, Yunping Yao, Wei Qi, et al.
Food Chemistry
|
September 4, 2025
Appealing smoky flavor formation and flavor quality enhancement in soy sauce: Synergistic ferulic acid metabolism by a yeast consortium (Starmerella etchellsii, Wickerhamiella versatilis, Debaryomyces hansenii)
Qifeng Wang, Zehui Li, Qianqian Liu, et al.
Frontiers in Microbiology
|
August 31, 2018
Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation
Guozhong Zhao, Li-Li Ding, Yunping Yao, et al.
Food Chemistry
|
March 15, 2025
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
Meng Wang, Xuelian Zheng, Xinkai Bian, et al.
Food Chemistry
|
July 1, 2026
Proteolytic-derived antimicrobial peptides from Lactiplantibacillus plantarum: From mechanism to application in fermented foods
Bin Dong, Zehan Wei, Xin Guan, et al.
Food Chemistry
|
June 15, 2025
Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans
Shuoshuo Zhao, Xiaochao Xu, Zehui Li, et al.
Journal of Hazardous Materials
|
July 12, 2021
Removal performance and mechanisms of toxic hexavalent chromium (Cr(VI)) with ZnCl<sub>2</sub> enhanced acidic vinegar residue biochar
Kaili Ding, Xinyun Zhou, Hadiatullah Hadiatullah, et al.
Page
of 5