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Yuyun Lu

Showing results (1-10 of 66) with videos related to

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Food Chemistry. Molecular Sciences|February 12, 2026
Dietary isothiocyanates as redox-active bioactives: A comprehensive review of chemistryYuyun Lu
Annual Review of Food Science and Technology|January 6, 2022
Dietary Organosulfur-Containing Compounds and Their Health-Promotion MechanismsYuyun Lu, Molan Zhang, Dejian Huang
Current Research in Food Science|August 12, 2021
The potential of spent coffee grounds hydrolysates fermented with <i>Torulaspora delbrueckii</i> and <i>Pichia kluyveri</i> for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extractsYunjiao Liu, Yuyun Lu, Shao Quan Liu
Foods (Basel, Switzerland)|March 29, 2023
Transforming Spent Coffee Grounds' Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic BeveragesYunjiao Liu, Yuyun Lu, Shao-Quan Liu
International Journal of Food Microbiology|December 9, 2025
Co-fermentation of probiotic lactic acid bacteria and Pichia kluyveri enhances the probiotic viability and flavor profile of enzyme-hydrolyzed kombu (Saccharina japonica) slurryChenhan Geng, Shao Quan Liu, Yuyun Lu
Microorganisms|February 29, 2020
Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with <i>Saccharomyces cerevisiae</i>, <i>Torulaspora delbrueckii</i> and <i>Lachancea thermotolerans</i>Xiaohui Jiang, Yuyun Lu, Shao Quan Liu
Food Research International (Ottawa, Ont.)|April 22, 2023
Untargeted LC-QTOF-MS/MS-based metabolomics of spent coffee grounds alcoholic beverages fermented with Lachancea thermotolerans and Lactiplantibacillus plantarumYunjiao Liu, Yuyun Lu, Shao Quan Liu
Food Chemistry|April 16, 2018
Characterizations of the endogenous starch hydrolase inhibitors in acorns of Quercus fabri HanceYi Lin, Yuyun Lu, Zhixuan Song, et al.
Food Microbiology|September 1, 2018
Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverageJian-Yong Chua, Yuyun Lu, Shao-Quan Liu
International Journal of Food Microbiology|September 27, 2017
Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiaeJian-Yong Chua, Yuyun Lu, Shao-Quan Liu
Pageof 7

Showing results (1-10 of 66) with videos related to

Sort By:
Pageof 7
Food Chemistry. Molecular Sciences|February 12, 2026
Dietary isothiocyanates as redox-active bioactives: A comprehensive review of chemistryYuyun Lu
Annual Review of Food Science and Technology|January 6, 2022
Dietary Organosulfur-Containing Compounds and Their Health-Promotion MechanismsYuyun Lu, Molan Zhang, Dejian Huang
Current Research in Food Science|August 12, 2021
The potential of spent coffee grounds hydrolysates fermented with <i>Torulaspora delbrueckii</i> and <i>Pichia kluyveri</i> for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extractsYunjiao Liu, Yuyun Lu, Shao Quan Liu
Foods (Basel, Switzerland)|March 29, 2023
Transforming Spent Coffee Grounds' Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic BeveragesYunjiao Liu, Yuyun Lu, Shao-Quan Liu
International Journal of Food Microbiology|December 9, 2025
Co-fermentation of probiotic lactic acid bacteria and Pichia kluyveri enhances the probiotic viability and flavor profile of enzyme-hydrolyzed kombu (Saccharina japonica) slurryChenhan Geng, Shao Quan Liu, Yuyun Lu
Microorganisms|February 29, 2020
Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with <i>Saccharomyces cerevisiae</i>, <i>Torulaspora delbrueckii</i> and <i>Lachancea thermotolerans</i>Xiaohui Jiang, Yuyun Lu, Shao Quan Liu
Food Research International (Ottawa, Ont.)|April 22, 2023
Untargeted LC-QTOF-MS/MS-based metabolomics of spent coffee grounds alcoholic beverages fermented with Lachancea thermotolerans and Lactiplantibacillus plantarumYunjiao Liu, Yuyun Lu, Shao Quan Liu
Food Chemistry|April 16, 2018
Characterizations of the endogenous starch hydrolase inhibitors in acorns of Quercus fabri HanceYi Lin, Yuyun Lu, Zhixuan Song, et al.
Food Microbiology|September 1, 2018
Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverageJian-Yong Chua, Yuyun Lu, Shao-Quan Liu
International Journal of Food Microbiology|September 27, 2017
Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiaeJian-Yong Chua, Yuyun Lu, Shao-Quan Liu
Pageof 7