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Food Chemistry: X|January 27, 2025
Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compoundsHan Zhao, Li-Juan Chai, Wei Zhang, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegarTing Huang, Zhen-Ming Lu, Ming-Ye Peng, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu productionWei Qian, Zhen-Ming Lu, Li-Juan Chai, et al.
Bioprocess and Biosystems Engineering|March 13, 2017
Nitrile-hydrolyzing enzyme from Meyerozyma guilliermondii and its potential in biosynthesis of 3-hydroxypropionic acidQiang Zhang, Jin-Song Gong, Ting-Ting Dong, et al.
Journal of Agricultural and Food Chemistry|July 13, 2019
Promotion of Metabolite Synthesis in Isaria cicadae, a Dominant Species in the Cicada Flower Microbiota, by Cicada PupaeYan-Jie Chunyu, Zhen-Ming Lu, Zhi-Shan Luo, et al.
ACS Synthetic Biology|January 23, 2019
Combining Pro-peptide Engineering and Multisite Saturation Mutagenesis To Improve the Catalytic Potential of KeratinaseChang Su, Jin-Song Gong, Yu-Xin Sun, et al.
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