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Zhuang Guo

Showing results (81-90 of 134) with videos related to

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Food Research International (Ottawa, Ont.)|September 9, 2025
Dissecting the microbial, physicochemical, and flavor dynamics of core and peel layers in Houhuo Daqu: Insights into quality regulationZhendong Zhang, Zhuang Guo, Lubo Cao, et al.
Food Research International (Ottawa, Ont.)|October 11, 2025
Microbial and flavor dynamics of medium-high temperature Daqu: regional influences and implications for Daqu quality optimizationZhendong Zhang, Yurong Wang, Yuanzi Yao, et al.
Frontiers in Microbiology|January 20, 2022
Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in ChinaXinxin Zhao, Fanshu Xiang, Fengxian Tang, et al.
Frontiers in Microbiology|January 21, 2022
Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor BaijiuYu'ang Xue, Fengxian Tang, Wenchao Cai, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Depth-depended quality comparison of light-flavor fermented grains from two fermentation roundsWenchao Cai, Yurong Wang, Zhongjun Liu, et al.
Emerging Microbes & Infections|August 27, 2019
Comprehensive analysis of the lysine acetylome in <i>Aeromonas hydrophila</i> reveals cross-talk between lysine acetylation and succinylation in LuxSLina Sun, Zujie Yao, Zhuang Guo, et al.
Nutrition (Burbank, Los Angeles County, Calif.)|July 3, 2014
Effect of oral consumption of probiotic Lactobacillus planatarum P-8 on fecal microbiota, SIgA, SCFAs, and TBAs of adults of different agesLifeng Wang, Jiachao Zhang, Zhuang Guo, et al.
Food Research International (Ottawa, Ont.)|April 29, 2023
Bacterial diversity and its correlation with sensory quality of two types of zha-chili from Shennongjia region, ChinaZhendong Zhang, Huijun Zhao, Yumei Deng, et al.
Food Chemistry: X|April 1, 2024
Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condimentZhendong Zhang, Huijun Zhao, Renzhi Zhu, et al.
Applied Microbiology and Biotechnology|October 9, 2021
The diversity and composition of the human gut lactic acid bacteria and bifidobacterial microbiota vary depending on ageTeng Ma, Caiqing Yao, Xin Shen, et al.
Pageof 14

Showing results (81-90 of 134) with videos related to

Sort By:
Pageof 14
Food Research International (Ottawa, Ont.)|September 9, 2025
Dissecting the microbial, physicochemical, and flavor dynamics of core and peel layers in Houhuo Daqu: Insights into quality regulationZhendong Zhang, Zhuang Guo, Lubo Cao, et al.
Food Research International (Ottawa, Ont.)|October 11, 2025
Microbial and flavor dynamics of medium-high temperature Daqu: regional influences and implications for Daqu quality optimizationZhendong Zhang, Yurong Wang, Yuanzi Yao, et al.
Frontiers in Microbiology|January 20, 2022
Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in ChinaXinxin Zhao, Fanshu Xiang, Fengxian Tang, et al.
Frontiers in Microbiology|January 21, 2022
Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor BaijiuYu'ang Xue, Fengxian Tang, Wenchao Cai, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Depth-depended quality comparison of light-flavor fermented grains from two fermentation roundsWenchao Cai, Yurong Wang, Zhongjun Liu, et al.
Emerging Microbes & Infections|August 27, 2019
Comprehensive analysis of the lysine acetylome in <i>Aeromonas hydrophila</i> reveals cross-talk between lysine acetylation and succinylation in LuxSLina Sun, Zujie Yao, Zhuang Guo, et al.
Nutrition (Burbank, Los Angeles County, Calif.)|July 3, 2014
Effect of oral consumption of probiotic Lactobacillus planatarum P-8 on fecal microbiota, SIgA, SCFAs, and TBAs of adults of different agesLifeng Wang, Jiachao Zhang, Zhuang Guo, et al.
Food Research International (Ottawa, Ont.)|April 29, 2023
Bacterial diversity and its correlation with sensory quality of two types of zha-chili from Shennongjia region, ChinaZhendong Zhang, Huijun Zhao, Yumei Deng, et al.
Food Chemistry: X|April 1, 2024
Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condimentZhendong Zhang, Huijun Zhao, Renzhi Zhu, et al.
Applied Microbiology and Biotechnology|October 9, 2021
The diversity and composition of the human gut lactic acid bacteria and bifidobacterial microbiota vary depending on ageTeng Ma, Caiqing Yao, Xin Shen, et al.
Pageof 14