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Zihua Liang

Showing results (11-20 of 16) with videos related to

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Food Microbiology|October 24, 2024
Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation startersSiwen Hou, Zihua Liang, Qi Wu, et al.
Foods (Basel, Switzerland)|August 26, 2023
Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of <i>Hongqu</i> Rice WineZiyi Yang, Wenlong Li, Yujie Yuan, et al.
Food Research International (Ottawa, Ont.)|May 5, 2026
Squid cartilage-derived chondroitin sulfate from Uroteuthis chinensis: a novel marine prebiotic modulating gut microbiota and ameliorating ulcerative colitisShiwei Chen, Hanjing Li, Rongkun Chen, et al.
Biosensors|December 23, 2022
Application of VCSEL in Bio-Sensing Atomic MagnetometersPeng Zhou, Wei Quan, Kai Wei, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencingGuimei Chen, Wenlong Li, Ziyi Yang, et al.
Current Research in Food Science|November 29, 2023
Comparative analysis of microbial communities and volatile flavor components in the brewing of <i>Hongqu</i> rice wines fermented with different startersGuimei Chen, Yujie Yuan, Suwen Tang, et al.
Pageof 2

Showing results (11-20 of 16) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 16 results.
Food Microbiology|October 24, 2024
Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation startersSiwen Hou, Zihua Liang, Qi Wu, et al.
Foods (Basel, Switzerland)|August 26, 2023
Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of <i>Hongqu</i> Rice WineZiyi Yang, Wenlong Li, Yujie Yuan, et al.
Food Research International (Ottawa, Ont.)|May 5, 2026
Squid cartilage-derived chondroitin sulfate from Uroteuthis chinensis: a novel marine prebiotic modulating gut microbiota and ameliorating ulcerative colitisShiwei Chen, Hanjing Li, Rongkun Chen, et al.
Biosensors|December 23, 2022
Application of VCSEL in Bio-Sensing Atomic MagnetometersPeng Zhou, Wei Quan, Kai Wei, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencingGuimei Chen, Wenlong Li, Ziyi Yang, et al.
Current Research in Food Science|November 29, 2023
Comparative analysis of microbial communities and volatile flavor components in the brewing of <i>Hongqu</i> rice wines fermented with different startersGuimei Chen, Yujie Yuan, Suwen Tang, et al.
Pageof 2