Effect of Chinese rice wine sludge on the production of Chinese steamed buns

Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough

(2017) Pei Wang et al.   FOOD CHEMISTRY

Acclimation strategy to increase phenol tolerance of an anaerobic microbiota

(2016) Céline Madigou et al.   BIORESOURCE TECHNOLOGY

Comprehensive comparison of bacterial communities in a membrane-free bioelectrochemical system for removing different mononitrophenols from wastewater

(2016) Xinbai Jiang et al.   BIORESOURCE TECHNOLOGY

Enhancement of volatile fatty acid production by co-fermentation of food waste and excess sludge without pH control: The mechanism and microbial community analyses

(2016) Qing-Lian Wu et al.   BIORESOURCE TECHNOLOGY

Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine

(2016) Shuang Ping Liu et al.   FOOD CONTROL

Investigation of chocolate produced from four different Brazilian varieties of cocoa ( Theobroma cacao L.) inoculated with Saccharomyces cerevisiae

(2016) Aline Galvão Tavares Menezes et al.   FOOD RESEARCH INTERNATIONAL

Analytical methods for volatile compounds in wheat bread

(2016) Joana Pico et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)

(2016) Xiaofei Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Malolactic fermentation before or during wine aging in barrels

(2016) P.M. Izquierdo-Cañas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases

(2015) Cui-Ying Zhang et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

(2015) Federica Balestra et al.   JOURNAL OF TEXTURE STUDIES

Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber

(2015) Jhong-Tai Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of β-D-glucan concentrate and water addition on extensional rheology of wheat flour dough

(2015) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

(2015) Chong Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolic engineering of Escherichia coli for the production of phenylpyruvate derivatives

(2015) Shuang Ping Liu et al.   METABOLIC ENGINEERING

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

(2015) Shuang Ping Liu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Influence of ingredients and chemical components on the quality of Chinese steamed bread

(2014) Fan Zhu   FOOD CHEMISTRY

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

(2014) Peixuan Wang et al.   FOOD CONTROL

Heterologous pathway for the production of l-phenylglycine from glucose by E. coli

(2014) Shuang Ping Liu et al.   JOURNAL OF BIOTECHNOLOGY

Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread

(2014) Zhijian Li et al.   JOURNAL OF TEXTURE STUDIES

A systems level engineered E. coli capable of efficiently producing L-phenylalanine

(2014) Shuang Ping Liu et al.   PROCESS BIOCHEMISTRY

Feature of air classification product in wheat milling: Physicochemical, rheological properties of filter flour

(2013) Jinshui Wang et al.   JOURNAL OF CEREAL SCIENCE

Effect of honey powder on dough rheology and bread quality

(2010) Qunyi Tong et al.   FOOD RESEARCH INTERNATIONAL

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality

(2009) Emigdio C. López-Guel et al.   Food and Bioprocess Technology

Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand

(2009) Naphatrapi Luangsakul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Real-Time DNA Sequencing from Single Polymerase Molecules

(2008) J. Eid et al.   SCIENCE