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Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries

World journal of microbiology & biotechnology, 2015-01, Vol.31 (1), p.199-208

2015

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Daqu – A Traditional Chinese Liquor Fermentation Starter

Journal of the Institute of Brewing, 2011, Vol.117 (1), p.82-90

2011

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Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

Food microbiology, 2012-09, Vol.31 (2), p.293-300

2012

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Monitoring the Ecology of Bacillus During Daqu Incubation, a Fermentation Starter, Using Culture-Dependent and Culture-Independent Methods

Journal of Microbiology and Biotechnology, 2013, 23(5), , pp.614-622

2013

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Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage

European food research & technology, 2011-05, Vol.232 (5), p.851-860

2011

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Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

International journal of food microbiology, 2014-05, Vol.177, p.29-36

2014

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Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

International journal of food microbiology, 2014-07, Vol.182-183, p.57-62

2014

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Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

Food chemistry, 2008-10, Vol.110 (4), p.821-828

2008

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Microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by PCR–DGGE and molecular cloning

World journal of microbiology & biotechnology, 2013-10, Vol.29 (10), p.1969-1974

2013

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Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

Food microbiology, 2015-06, Vol.48, p.8-16

2015

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Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt

Food microbiology, 2016-10, Vol.59, p.14-22

2016

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Iron, zinc and phytic acid content of selected rice varieties from China

Journal of the science of food and agriculture, 2007-02, Vol.87 (3), p.504-510

2007

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Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes

International journal of food microbiology, 2015-10, Vol.210, p.121-130

2015

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Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt

Food microbiology, 2015-08, Vol.49, p.104-115

2015

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Handbook of Indigenous Foods Involving Alkaline Fermentation

1, 2014

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Characterization of Chinese Liquor Starter, “Daqu”, by Flavor Type with 1H NMR-Based Nontargeted Analysis

Journal of agricultural and food chemistry, 2009-12, Vol.57 (23), p.11354-11359

2009

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In vitro digestibility of processed and fermented soya bean, cowpea and maize

Journal of the science of food and agriculture, 2000-07, Vol.80 (9), p.1325-1331

2000

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Effect of Neutrase, Alcalase, and Papain Hydrolysis of Whey Protein Concentrates on Iron Uptake by Caco-2 Cells

Journal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.4894-4900

2010

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Effect of food processing of pearl millet (Pennisetum glaucum) IKMP-5 on the level of phenolics, phytate, iron and zinc

Journal of the science of food and agriculture, 2006-07, Vol.86 (9), p.1391-1398

2006

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Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food

Journal of the science of food and agriculture, 2003-07, Vol.83 (9), p.899-904

2003

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Effect of processed and fermented soyabeans on net absorption in enterotoxigenic Escherichia coli-infected piglet small intestine

British journal of nutrition, 2006-06, Vol.95 (6), p.1193-1198

2006

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In vitro solubility of calcium, iron and zinc in relation to phytic acid levels in rice-based consumer products in China

International journal of food sciences and nutrition, 2010-02, Vol.61 (1), p.40-51

2010

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Preparation and some properties of cholesterol oxidase from Rhodococcus sp. R14-2

World journal of microbiology & biotechnology, 2008-10, Vol.24 (10), p.2149-2157

2008

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The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt

International dairy journal, 2014-09, Vol.38 (1), p.1-10

2014

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Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice

Journal of cereal science, 2008-07, Vol.48 (1), p.83-91

2008

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Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries

Daqu – A Traditional Chinese Liquor Fermentation Starter

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

Monitoring the Ecology of Bacillus During Daqu Incubation, a Fermentation Starter, Using Culture-Dependent and Culture-Independent Methods

Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage

Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

Microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by PCR–DGGE and molecular cloning

Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt

Iron, zinc and phytic acid content of selected rice varieties from China

Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes

Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt

Handbook of Indigenous Foods Involving Alkaline Fermentation

Characterization of Chinese Liquor Starter, “Daqu”, by Flavor Type with 1H NMR-Based Nontargeted Analysis

In vitro digestibility of processed and fermented soya bean, cowpea and maize

Effect of Neutrase, Alcalase, and Papain Hydrolysis of Whey Protein Concentrates on Iron Uptake by Caco-2 Cells

Effect of food processing of pearl millet (Pennisetum glaucum) IKMP-5 on the level of phenolics, phytate, iron and zinc

Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food

Effect of processed and fermented soyabeans on net absorption in enterotoxigenic Escherichia coli-infected piglet small intestine

In vitro solubility of calcium, iron and zinc in relation to phytic acid levels in rice-based consumer products in China

Preparation and some properties of cholesterol oxidase from Rhodococcus sp. R14-2

The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt

Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice

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