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Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation

Applied microbiology and biotechnology, 2020-05, Vol.104 (10), p.4435-4444

2020

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Evaluation of genetic diversity and development of core collections of industrial brewing yeast using ISSR markers

Archives of microbiology, 2021-04, Vol.203 (3), p.1001-1008

2021

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Enhancement Effect of Chitosan Coating on Inhibition of Deoxynivalenol Accumulation by Litsea cubeba Essential Oil Emulsion during Malting

Foods, 2021-12, Vol.10 (12), p.3051

2021

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Extracellular Expression of Feruloyl Esterase and Xylanase in Escherichia coli for Ferulic Acid Production from Agricultural Residues

Microorganisms (Basel), 2023-07, Vol.11 (8), p.1869

2023

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Effect of Aspergillus niger Fermentation on the Metabolites in Corn Stalks

Fermentation (Basel), 2023-01, Vol.9 (1), p.50

2023

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Evolution of Phenolic Compounds and Antioxidant Activity during Malting

Journal of agricultural and food chemistry, 2007-12, Vol.55 (26), p.10994-11001

2007

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Subsidence detection by TerraSAR-X interferometry on a network of natural persistent scatterers and artificial corner reflectors

Computers & geosciences, 2013-08, Vol.58, p.126-136

2013

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Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1441-1449

2024

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Profiling the key metabolites produced during the modern brewing process of Chinese rice wine

Food research international, 2021-01, Vol.139, p.109955-109955, Article 109955

2021

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New Levan-Type Exopolysaccharide from Bacillus amyloliquefaciens as an Antiadhesive Agent against Enterotoxigenic Escherichia coli

Journal of agricultural and food chemistry, 2019-07, Vol.67 (28), p.8029-8034

2019

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Correlation between the bacterial community succession and purine compound changes during Huangjiu fermentation

Food microbiology, 2024-08, Vol.121, p.104522-104522, Article 104522

2024

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The antifungal substance from Bacillus velezensis B‐3 improved the malt quality against premature yeast flocculation induced by Fusarium graminearum infection

Journal of food science, 2023-12, Vol.88 (12), p.4867-4878

2023

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Weighted split-flow network auxiliary with hierarchical multitasking for urban land use classification of high-resolution remote sensing images

International journal of remote sensing, 2022-09, Vol.43 (18), p.6721-6740

2022

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Simultaneous Microbial Fermentation and Enzymolysis: A Biotechnology Strategy to Improve the Nutritional and Functional Quality of Soybean Meal

Food reviews international, 2024-07, Vol.40 (5), p.1296-1311

2024

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Combined effects of ultrasound and aqueous chlorine dioxide treatments on nitrate content during storage and postharvest storage quality of spinach (Spinacia oleracea L.)

Food chemistry, 2020-12, Vol.333, p.127500-127500, Article 127500

2020

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Impact of barley endophytic Pantoea agglomerans on the malt filterability

European food research & technology, 2023-05, Vol.249 (5), p.1403-1409

2023

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Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine

Food chemistry, 2020-03, Vol.308, p.125665-125665, Article 125665

2020

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The production and application of enzymes related to the quality of fruit wine

Critical reviews in food science and nutrition, 2021, Vol.61 (10), p.1605-1615

2021

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Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine

Journal of agricultural and food chemistry, 2021-09, Vol.69 (35), p.10311-10320

2021

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Potential nutritional and functional matters in yeast culture prepared by soybean meal fermentation

Journal of the science of food and agriculture, 2024-07

2024

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Development of a novel multi‐strain wheat Qu with high enzyme activities for Huangjiu fermentation

Journal of the science of food and agriculture, 2021-08, Vol.101 (11), p.4808-4817

2021

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Barley Husk Degraded by Fusarium graminearum MH1 Induced Premature Yeast Flocculation

Journal of agricultural and food chemistry, 2022-08, Vol.70 (33), p.10296-10304

2022

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Structure, antioxidant properties, and protective effects on DNA damage of exopolysaccharides from Clostridium butyricum

Journal of food science, 2023-06, Vol.88 (6), p.2704-2712

2023

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Study on breeding and fermentation characteristics of Saccharomyces cerevisiae for Malus asiatica wine

European food research & technology, 2024-05, Vol.250 (5), p.1389-1400

2024

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Characterization of the aroma compounds in crystal malt

Journal of food science, 2023-01, Vol.88 (1), p.204-213

2023

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Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation

Evaluation of genetic diversity and development of core collections of industrial brewing yeast using ISSR markers

Enhancement Effect of Chitosan Coating on Inhibition of Deoxynivalenol Accumulation by Litsea cubeba Essential Oil Emulsion during Malting

Extracellular Expression of Feruloyl Esterase and Xylanase in Escherichia coli for Ferulic Acid Production from Agricultural Residues

Effect of Aspergillus niger Fermentation on the Metabolites in Corn Stalks

Evolution of Phenolic Compounds and Antioxidant Activity during Malting

Subsidence detection by TerraSAR-X interferometry on a network of natural persistent scatterers and artificial corner reflectors

Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites

Profiling the key metabolites produced during the modern brewing process of Chinese rice wine

New Levan-Type Exopolysaccharide from Bacillus amyloliquefaciens as an Antiadhesive Agent against Enterotoxigenic Escherichia coli

Correlation between the bacterial community succession and purine compound changes during Huangjiu fermentation

The antifungal substance from Bacillus velezensis B‐3 improved the malt quality against premature yeast flocculation induced by Fusarium graminearum infection

Weighted split-flow network auxiliary with hierarchical multitasking for urban land use classification of high-resolution remote sensing images

Simultaneous Microbial Fermentation and Enzymolysis: A Biotechnology Strategy to Improve the Nutritional and Functional Quality of Soybean Meal

Combined effects of ultrasound and aqueous chlorine dioxide treatments on nitrate content during storage and postharvest storage quality of spinach (Spinacia oleracea L.)

Impact of barley endophytic Pantoea agglomerans on the malt filterability

Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine

The production and application of enzymes related to the quality of fruit wine

Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine

Potential nutritional and functional matters in yeast culture prepared by soybean meal fermentation

Development of a novel multi‐strain wheat Qu with high enzyme activities for Huangjiu fermentation

Barley Husk Degraded by Fusarium graminearum MH1 Induced Premature Yeast Flocculation

Structure, antioxidant properties, and protective effects on DNA damage of exopolysaccharides from Clostridium butyricum

Study on breeding and fermentation characteristics of Saccharomyces cerevisiae for Malus asiatica wine

Characterization of the aroma compounds in crystal malt

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