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Isolation and Identification of the DNA Aptamer Target to Acetamiprid

Journal of agricultural and food chemistry, 2011-03, Vol.59 (5), p.1582-1586

2011

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Free and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines

European food research & technology, 2020-05, Vol.246 (5), p.875-890

2020

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First Insight into the Probiotic Properties of Ten Streptococcus thermophilus Strains Based on In Vitro Conditions

Current microbiology, 2020-03, Vol.77 (3), p.343-352

2020

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Identification and Characterization of the Small Heat Shock Protein Hsp20 from Oenococcus oeni SD-2a

Current microbiology, 2020-11, Vol.77 (11), p.3595-3602

2020

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Effects of oat β-glucan on endurance exercise and its anti-fatigue properties in trained rats

Carbohydrate polymers, 2013-02, Vol.92 (2), p.1159-1165

2013

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Transcriptome-Based Selection and Validation of Reference Genes for Gene Expression Analysis of Alicyclobacillus acidoterrestris Under Acid Stress

Frontiers in microbiology, 2021-08, Vol.12, p.731205-731205

2021

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Primary dolostone related to the Cretaceous lacustrine hydrothermal sedimentation in Qingxi sag, Jiuquan Basin on the northern Tibetan Plateau

Science China. Earth sciences, 2013-12, Vol.56 (12), p.2080-2093

2013

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Phase composition and tribological performance of molybdenum nitride coatings synthesized by IBAD

Surface & coatings technology, 2013-08, Vol.228, p.S184-S189

2013

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Purification and characterization of a novel phloretin-2′-O-glycosyltransferase favoring phloridzin biosynthesis

Scientific reports, 2016-10, Vol.6 (1), p.35274-35274, Article 35274

2016

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Reduction of aflatoxin B1 in peanut meal by extrusion cooking

Food science & technology, 2015-12, Vol.64 (2), p.515-519

2015

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Variation in phenolic compounds and antioxidant activity in apple seeds of seven cultivars

Saudi journal of biological sciences, 2016-05, Vol.23 (3), p.379-388

2016

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New Method to Analyse the Cement Sheath Integrity During the Volume Fracturing of Shale Gas

Energies (Basel), 2018-04, Vol.11 (4), p.750

2018

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Exploring the growth characteristics of Alicyclobacillus acidoterrestris for controlling juice spoilage with zero additives

Food Chemistry: X, 2023-10, Vol.19, p.100790-100790, Article 100790

2023

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Transcriptomic and Metabolomic Profiling Uncovers Response Mechanisms of Alicyclobacillus acidoterrestris DSM 3922T to Acid Stress

Microbiology spectrum, 2023-08, Vol.11 (4), p.e0002223-e0002223

2023

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Fermentation temperature and the phenolic and aroma profile of persimmon wine

Journal of the Institute of Brewing, 2018-07, Vol.124 (3), p.269-275

2018

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Stress Analysis of Perforated Casing in Shale Formation using Staged Finite Element Method

Journal of engineering science and technology review, 2017-06, Vol.10 (2), p.86-95

2017

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Optimisation of ultrasonic-assisted extraction of polyphenols from apple peel employing cellulase enzymolysis

International journal of food science & technology, 2013-05, Vol.48 (5), p.910-917

2013

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Classification of geographical origins and prediction of δ13C and δ15N values of lamb meat by near infrared reflectance spectroscopy

Food chemistry, 2012-11, Vol.135 (2), p.508-514

2012

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Expression of DnaJ Gene in Alicyclobacillus acidoterrestris under Stress Conditions by Quantitative Real-Time PCR

Journal of food science, 2012-08, Vol.77 (8), p.M446-M451

2012

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Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

Food chemistry, 2020-11, Vol.329, p.127086-127086, Article 127086

2020

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Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase‐Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China

Journal of food science, 2018-06, Vol.83 (6), p.1707-1715

2018

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UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruits

Food chemistry, 2019-05, Vol.281, p.97-105

2019

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Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation

Food chemistry, 2019-12, Vol.300, p.125130-125130, Article 125130

2019

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Transcriptomic and metabolomic analyses reveal antibacterial mechanism of astringent persimmon tannin against Methicillin-resistant Staphylococcus aureus isolated from pork

Food chemistry, 2020-03, Vol.309, p.125692-125692, Article 125692

2020

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Influences of acid and ethanol stresses on Oenococcus oeni SD‐2a and its proteomic and transcriptional responses

Journal of the science of food and agriculture, 2021-05, Vol.101 (7), p.2892-2900

2021

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Isolation and Identification of the DNA Aptamer Target to Acetamiprid

Free and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines

First Insight into the Probiotic Properties of Ten Streptococcus thermophilus Strains Based on In Vitro Conditions

Identification and Characterization of the Small Heat Shock Protein Hsp20 from Oenococcus oeni SD-2a

Effects of oat β-glucan on endurance exercise and its anti-fatigue properties in trained rats

Transcriptome-Based Selection and Validation of Reference Genes for Gene Expression Analysis of Alicyclobacillus acidoterrestris Under Acid Stress

Primary dolostone related to the Cretaceous lacustrine hydrothermal sedimentation in Qingxi sag, Jiuquan Basin on the northern Tibetan Plateau

Phase composition and tribological performance of molybdenum nitride coatings synthesized by IBAD

Purification and characterization of a novel phloretin-2′-O-glycosyltransferase favoring phloridzin biosynthesis

Reduction of aflatoxin B1 in peanut meal by extrusion cooking

Variation in phenolic compounds and antioxidant activity in apple seeds of seven cultivars

New Method to Analyse the Cement Sheath Integrity During the Volume Fracturing of Shale Gas

Exploring the growth characteristics of Alicyclobacillus acidoterrestris for controlling juice spoilage with zero additives

Transcriptomic and Metabolomic Profiling Uncovers Response Mechanisms of Alicyclobacillus acidoterrestris DSM 3922T to Acid Stress

Fermentation temperature and the phenolic and aroma profile of persimmon wine

Stress Analysis of Perforated Casing in Shale Formation using Staged Finite Element Method

Optimisation of ultrasonic-assisted extraction of polyphenols from apple peel employing cellulase enzymolysis

Classification of geographical origins and prediction of δ13C and δ15N values of lamb meat by near infrared reflectance spectroscopy

Expression of DnaJ Gene in Alicyclobacillus acidoterrestris under Stress Conditions by Quantitative Real-Time PCR

Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase‐Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China

UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruits

Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation

Transcriptomic and metabolomic analyses reveal antibacterial mechanism of astringent persimmon tannin against Methicillin-resistant Staphylococcus aureus isolated from pork

Influences of acid and ethanol stresses on Oenococcus oeni SD‐2a and its proteomic and transcriptional responses

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