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Zhuang Guo

Showing results (51-60 of 134) with videos related to

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Food Research International (Ottawa, Ont.)|August 17, 2021
Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chiliWenchao Cai, Yurong Wang, Qiangchuan Hou, et al.
International Journal of Systematic and Evolutionary Microbiology|June 25, 2026
<i>Companilactobacillus miaonis</i> sp. nov. - a novel bacterium isolated from zha-chiliJiangping Wu, Dongying Ge, Zhuang Guo, et al.
Food Chemistry|June 23, 2020
Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MSWenchao Cai, Fengxian Tang, Zhuang Guo, et al.
Chemosphere|January 29, 2019
Hierarchical biomimetic BiVO<sub>4</sub> for the treatment of pharmaceutical wastewater in visible-light photocatalytic ozonationXuelian Liu, Zhuang Guo, Linbi Zhou, et al.
Food Research International (Ottawa, Ont.)|May 17, 2025
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colorsZhendong Zhang, Xiaoxu Ran, Zhuang Guo, et al.
Food Chemistry|October 18, 2020
Insight into the mechanism of urea inhibit ovalbumin-glucose glycation by conventional spectrometry and liquid chromatography-high resolution mass spectrometryYue-Ming Hu, Hong-Zhuang Guo, Hui Wang, et al.
Food Science & Nutrition|February 18, 2021
Analysis of microbial diversity and functional differences in different types of high-temperature DaquYurong Wang, Wenchao Cai, Wenping Wang, et al.
Food Research International (Ottawa, Ont.)|March 1, 2021
Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in ChinaWenchao Cai, Fengxian Tang, Yurong Wang, et al.
Food Research International (Ottawa, Ont.)|April 12, 2024
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysisQiangchuan Hou, Yurong Wang, Dingwu Qu, et al.
Food Research International (Ottawa, Ont.)|June 10, 2026
Microbial ecology and flavor formation mechanisms of high-temperature Daqu in the Huang-Huai River basin and adjacent regions: A comparative study from eastern Henan, Jiaodong peninsula, and southern AnhuiZhendong Zhang, Kai Zhang, Qiangchuan Hou, et al.
Pageof 14

Showing results (51-60 of 134) with videos related to

Sort By:
Pageof 14
Food Research International (Ottawa, Ont.)|August 17, 2021
Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chiliWenchao Cai, Yurong Wang, Qiangchuan Hou, et al.
International Journal of Systematic and Evolutionary Microbiology|June 25, 2026
<i>Companilactobacillus miaonis</i> sp. nov. - a novel bacterium isolated from zha-chiliJiangping Wu, Dongying Ge, Zhuang Guo, et al.
Food Chemistry|June 23, 2020
Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MSWenchao Cai, Fengxian Tang, Zhuang Guo, et al.
Chemosphere|January 29, 2019
Hierarchical biomimetic BiVO<sub>4</sub> for the treatment of pharmaceutical wastewater in visible-light photocatalytic ozonationXuelian Liu, Zhuang Guo, Linbi Zhou, et al.
Food Research International (Ottawa, Ont.)|May 17, 2025
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colorsZhendong Zhang, Xiaoxu Ran, Zhuang Guo, et al.
Food Chemistry|October 18, 2020
Insight into the mechanism of urea inhibit ovalbumin-glucose glycation by conventional spectrometry and liquid chromatography-high resolution mass spectrometryYue-Ming Hu, Hong-Zhuang Guo, Hui Wang, et al.
Food Science & Nutrition|February 18, 2021
Analysis of microbial diversity and functional differences in different types of high-temperature DaquYurong Wang, Wenchao Cai, Wenping Wang, et al.
Food Research International (Ottawa, Ont.)|March 1, 2021
Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in ChinaWenchao Cai, Fengxian Tang, Yurong Wang, et al.
Food Research International (Ottawa, Ont.)|April 12, 2024
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysisQiangchuan Hou, Yurong Wang, Dingwu Qu, et al.
Food Research International (Ottawa, Ont.)|June 10, 2026
Microbial ecology and flavor formation mechanisms of high-temperature Daqu in the Huang-Huai River basin and adjacent regions: A comparative study from eastern Henan, Jiaodong peninsula, and southern AnhuiZhendong Zhang, Kai Zhang, Qiangchuan Hou, et al.
Pageof 14