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Yuyang Song

Showing results (61-70 of 93) with videos related to

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The Science of the Total Environment|December 25, 2022
Elevated antimony concentration stimulates rare taxa of potential autotrophic bacteria in the Xikuangshan groundwaterWeiqi Wang, Xiaoyu Cheng, Yuyang Song, et al.
Biomacromolecules|May 22, 2013
One-pot microbial production, mechanical properties, and enzymatic degradation of isotactic P[(R)-2-hydroxybutyrate] and its copolymer with (R)-lactateKen'ichiro Matsumoto, Satsuki Terai, Ayako Ishiyama, et al.
Journal of Food Science|May 12, 2026
Screening and Identification of Ester-Producing Strains From Fengxiang Taibai Baijiu Fermentation: Machine Learning-Assisted Evaluation Under Ethanol-Acetic Acid Co-StressXian Li, Junhe Wang, Qiliang Pan, et al.
Environmental Science & Technology|December 25, 2025
An Accurate Size-Probability Distribution Method for Converting Microplastic Counts to MassHongyu Chen, Jianguo Tao, Teng Wang, et al.
Nature Communications|September 8, 2023
Cold-programmed shape-morphing structures based on grayscale digital light processing 4D printingLiang Yue, Xiaohao Sun, Luxia Yu, et al.
Food Chemistry: X|June 12, 2025
Impact of indigenous <i>Saccharomyces cerevisiae</i> strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc winesXingmeng Lei, Yu Chen, BingHong Gao, et al.
Food Research International (Ottawa, Ont.)|January 9, 2026
Corrigendum to "Stochastic and deterministic processes shape the fungal communities and flavor characteristics during spontaneous fermentation of Cabernet Franc" [Food Res. Int. 223 (2026) 117900]Xue Zhang, Tianyuan Zhang, Jiaying Zhuang, et al.
International Journal of Food Microbiology|June 8, 2026
Indigenous microbiota shapes divergent wine flavors across grape varieties within a single vineyardYu Chen, Tianyuan Zhang, Guofang Dang, et al.
Food Chemistry: X|February 3, 2025
Exploring the potentials of indigenous <i>Saccharomyces cerevisiae</i> and <i>Pichia kudriavzevii</i> for enhancing flavour and aromatic characteristics in apricot winesYu Chen, Xingmeng Lei, Luxing Sun, et al.
Food Research International (Ottawa, Ont.)|March 9, 2025
Diversity and dynamics of microbial communities during spontaneous fermentation of different cultivars of apples from China and their relationship with the volatile components in the ciderJingyi Zhou, Xinyi Wang, Yonghao Cao, et al.
Pageof 10

Showing results (61-70 of 93) with videos related to

Sort By:
Pageof 10
The Science of the Total Environment|December 25, 2022
Elevated antimony concentration stimulates rare taxa of potential autotrophic bacteria in the Xikuangshan groundwaterWeiqi Wang, Xiaoyu Cheng, Yuyang Song, et al.
Biomacromolecules|May 22, 2013
One-pot microbial production, mechanical properties, and enzymatic degradation of isotactic P[(R)-2-hydroxybutyrate] and its copolymer with (R)-lactateKen'ichiro Matsumoto, Satsuki Terai, Ayako Ishiyama, et al.
Journal of Food Science|May 12, 2026
Screening and Identification of Ester-Producing Strains From Fengxiang Taibai Baijiu Fermentation: Machine Learning-Assisted Evaluation Under Ethanol-Acetic Acid Co-StressXian Li, Junhe Wang, Qiliang Pan, et al.
Environmental Science & Technology|December 25, 2025
An Accurate Size-Probability Distribution Method for Converting Microplastic Counts to MassHongyu Chen, Jianguo Tao, Teng Wang, et al.
Nature Communications|September 8, 2023
Cold-programmed shape-morphing structures based on grayscale digital light processing 4D printingLiang Yue, Xiaohao Sun, Luxia Yu, et al.
Food Chemistry: X|June 12, 2025
Impact of indigenous <i>Saccharomyces cerevisiae</i> strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc winesXingmeng Lei, Yu Chen, BingHong Gao, et al.
Food Research International (Ottawa, Ont.)|January 9, 2026
Corrigendum to "Stochastic and deterministic processes shape the fungal communities and flavor characteristics during spontaneous fermentation of Cabernet Franc" [Food Res. Int. 223 (2026) 117900]Xue Zhang, Tianyuan Zhang, Jiaying Zhuang, et al.
International Journal of Food Microbiology|June 8, 2026
Indigenous microbiota shapes divergent wine flavors across grape varieties within a single vineyardYu Chen, Tianyuan Zhang, Guofang Dang, et al.
Food Chemistry: X|February 3, 2025
Exploring the potentials of indigenous <i>Saccharomyces cerevisiae</i> and <i>Pichia kudriavzevii</i> for enhancing flavour and aromatic characteristics in apricot winesYu Chen, Xingmeng Lei, Luxing Sun, et al.
Food Research International (Ottawa, Ont.)|March 9, 2025
Diversity and dynamics of microbial communities during spontaneous fermentation of different cultivars of apples from China and their relationship with the volatile components in the ciderJingyi Zhou, Xinyi Wang, Yonghao Cao, et al.
Pageof 10