UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Food chemistry, 2021-07, Vol.351, p.128454-128454, Article 128454

2021

Volltextzugriff (PDF)

Rational Design of Disulfide Bonds Increases Thermostability of a Mesophilic 1,3-1,4-β-Glucanase from Bacillus terquilensis

PloS one, 2016-04, Vol.11 (4), p.e0154036

2016

Volltextzugriff (PDF)

Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste

Journal of food science and technology, 2021-07, Vol.58 (7), p.2734-2748

2021

Volltextzugriff (PDF)

Development of a Rapid and Sensitive Fluorescence Sensing Method for the Detection of Acetaldehyde in Alcoholic Beverages

Foods, 2022-10, Vol.11 (21), p.3450

2022

Volltextzugriff (PDF)

Fed-Batch Fermentation of Saccharomyces pastorianus with High Ribonucleic Acid Yield

Foods, 2022-09, Vol.11 (18), p.2742

2022

Volltextzugriff (PDF)

A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer

Foods, 2021-12, Vol.10 (12), p.3057

2021

Volltextzugriff (PDF)

Genome Sequence of the Lager-Brewing Yeast Saccharomyces sp. Strain M14, Used in the High-Gravity Brewing Industry in China

Genome announcements (Washington, DC), 2017-10, Vol.5 (43)

2017

Volltextzugriff (PDF)

Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature

Food chemistry, 2024-12, Vol.461, p.140846, Article 140846

2024

Volltextzugriff (PDF)

Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

Food chemistry, 2022-07, Vol.381, p.132115-132115, Article 132115

2022

Volltextzugriff (PDF)

Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

Food science & technology, 2022-02, Vol.155, p.112993, Article 112993

2022

Volltextzugriff (PDF)

Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process

Journal of the science of food and agriculture, 2018-09, Vol.98 (12), p.4733-4741

2018

Volltextzugriff (PDF)

Genetic Strategies and Mechanisms for Improving Ribonucleic Acid Levels of Saccharomyces pastorianus

Journal of agricultural and food chemistry, 2024-08, Vol.72 (33), p.18552-18560

2024

Volltextzugriff (PDF)

Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

Food science & technology, 2020-11, Vol.133, p.109917, Article 109917

2020

Volltextzugriff (PDF)

Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast

Journal of agricultural and food chemistry, 2019-02, Vol.67 (7), p.2020-2027

2019

Volltextzugriff (PDF)

Effect of environmental stresses during fermentation on brewing yeast and exploration on the novel flocculation-associated function of RIM15 gene

Bioresource technology, 2023-07, Vol.379, p.129004-129004, Article 129004

2023

Volltextzugriff (PDF)

Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation

Applied and environmental microbiology, 2023-07, Vol.89 (7), p.e0062123-e0062123

2023

Volltextzugriff (PDF)

Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation

Food research international, 2023-12, Vol.174 (Pt 1), p.113554-113554, Article 113554

2023

Volltextzugriff (PDF)

Enhanced acidic resistance ability and catalytic properties of Bacillus 1,3-1,4-β-glucanases by sequence alignment and surface charge engineering

International journal of biological macromolecules, 2021-12, Vol.192, p.426-434

2021

Volltextzugriff (PDF)

Rational design of thermostability in bacterial 1,3-1,4-β-glucanases through spatial compartmentalization of mutational hotspots

Applied microbiology and biotechnology, 2017-02, Vol.101 (3), p.1085-1097

2017

Volltextzugriff (PDF)

Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity

Food science & technology, 2022-03, Vol.158, p.113118, Article 113118

2022

Volltextzugriff (PDF)

Effects of thermal treatment on alliin and its related sulfides during black garlic processing

Food science & technology, 2022-04, Vol.159, p.113158, Article 113158

2022

Volltextzugriff (PDF)

Enhanced expression of a novel trypsin from Streptomyces fradiae in Komagataella phaffii GS115 through combinational strategies of propeptide engineering and self-degredation sites modification

International journal of biological macromolecules, 2024-01, Vol.254 (Pt 3), p.127382-127382, Article 127382

2024

Volltextzugriff (PDF)

Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature

Food science & technology, 2023-01, Vol.173, p.114312, Article 114312

2023

Volltextzugriff (PDF)

Lysine-Based Site-Directed Mutagenesis Increased Rigid β‑Sheet Structure and Thermostability of Mesophilic 1,3–1,4-β-Glucanase

Journal of agricultural and food chemistry, 2015-06, Vol.63 (21), p.5249-5256

2015

Volltextzugriff (PDF)

Enhanced acidic stability of a Bacillus 1,3-1,4-β-glucanase through pH-based molecular dynamics simulation for efficient application in brewing industry

Process biochemistry (1991), 2022-11, Vol.122, p.263-271

2022

Volltextzugriff (PDF)

1 – 25 von 74

Suche als RSS-Feed

Aktive Filter

ThemaBiochemistry

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(72)
Mit Volltextzugriff
(61)

Publikationsform

Artikel
(74)

Sprache

Englisch
(70)
Chinesisch
(4)

Erscheinungsjahr

n.n

Thema

Science & Technology
(57)
Life Sciences & Biomedicine
(56)
Food Science & Technology
(40)
Fermentation
(23)
Biotechnology & Applied Microbiology
(17)
Chemistry
(12)
Physical Sciences
(12)
Chemistry, Applied
(11)
Beer
(9)
Yeast
(9)
Doubanjiang
(8)
Microbiology
(8)
Temperature
(8)
Acetaldehyde
(7)
Agriculture
(7)
Biochemistry & Molecular Biology
(7)
Brewing
(7)
Mutagenesis
(7)
Biotechnology
(6)
Breweries
(6)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)
... seit 90 Tagen
(4)

Menü

Weitere Dienste

Einstellungen

Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Rational Design of Disulfide Bonds Increases Thermostability of a Mesophilic 1,3-1,4-β-Glucanase from Bacillus terquilensis

Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste

Development of a Rapid and Sensitive Fluorescence Sensing Method for the Detection of Acetaldehyde in Alcoholic Beverages

Fed-Batch Fermentation of Saccharomyces pastorianus with High Ribonucleic Acid Yield

A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer

Genome Sequence of the Lager-Brewing Yeast Saccharomyces sp. Strain M14, Used in the High-Gravity Brewing Industry in China

Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature

Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process

Genetic Strategies and Mechanisms for Improving Ribonucleic Acid Levels of Saccharomyces pastorianus

Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast

Effect of environmental stresses during fermentation on brewing yeast and exploration on the novel flocculation-associated function of RIM15 gene

Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation

Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation

Enhanced acidic resistance ability and catalytic properties of Bacillus 1,3-1,4-β-glucanases by sequence alignment and surface charge engineering

Rational design of thermostability in bacterial 1,3-1,4-β-glucanases through spatial compartmentalization of mutational hotspots

Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity

Effects of thermal treatment on alliin and its related sulfides during black garlic processing

Enhanced expression of a novel trypsin from Streptomyces fradiae in Komagataella phaffii GS115 through combinational strategies of propeptide engineering and self-degredation sites modification

Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature

Lysine-Based Site-Directed Mutagenesis Increased Rigid β‑Sheet Structure and Thermostability of Mesophilic 1,3–1,4-β-Glucanase

Enhanced acidic stability of a Bacillus 1,3-1,4-β-glucanase through pH-based molecular dynamics simulation for efficient application in brewing industry

Aktive Filter

Suchergebnisse filtern