화학공학소재연구정보센터
검색결과 : 136건
No. Article
1 Sweet scent lactones activate hot capsaicin receptor, TRPV1
Tobita N, Makino M, Fujita R, Jyotaki M, Shinohara Y, Yamamoto T
Biochemical and Biophysical Research Communications, 534, 547, 2021
2 Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes
Zhu YY, Thakur K, Feng JY, Cai JS, Zhang JG, Hu F, Russo P, Spano G, Wei ZJ
Applied Microbiology and Biotechnology, 104(13), 5759, 2020
3 Soybean peptides promote yoghurt fermentation and quality
Hu Y, Li Y, Liu XQ
Biotechnology Letters, 42(10), 1927, 2020
4 Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine
Zhu FB, Li S, Guan X, Huang K, Li QY
Journal of Bioscience and Bioengineering, 130(2), 159, 2020
5 Metabolomics approach for determining potential metabolites correlated with sensory attributes of Melaleuca cajuputi essential oil, a promising flavor ingredient
Septiana S, Yuliana ND, Bachtiar BM, Putri SP, Fukusaki E, Lavina WA, Wijaya CH
Journal of Bioscience and Bioengineering, 129(5), 581, 2020
6 Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production
Yin X, Yoshizaki Y, Ikenaga M, Han XL, Okutsu K, Futagami T, Tamaki H, Takamine K
Journal of Bioscience and Bioengineering, 129(3), 315, 2020
7 Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses
Suzuki-Iwashima A, Matsuura H, Iwasawa A, Shiota M
Journal of Bioscience and Bioengineering, 129(3), 333, 2020
8 Characterization and Application of Yarrowia lipolytica Lipase Obtained by Solid-State Fermentation in the Synthesis of Different Esters Used in the Food Industry
de Souza CEC, Ribeiro BD, Coelho MAZ
Applied Biochemistry and Biotechnology, 189(3), 933, 2019
9 A genome-scale metabolic network of the aroma bacterium Leuconostoc mesenteroides subsp. cremoris
Ozcan E, Selvi SS, Nikerel E, Teusink B, Oner ET, Cakir T
Applied Microbiology and Biotechnology, 103(7), 3153, 2019
10 Microbial production of butyl butyrate, a flavor and fragrance compound
Noh HJ, Lee SY, Jang YS
Applied Microbiology and Biotechnology, 103(5), 2079, 2019