Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto von Lan, Guangqun, Li, Cuiqin, He, Laping, Zeng, Xuefeng, Zhu, Qiujin

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Effect of cross-linked enzyme aggregate strategy on characterization of sn-1,3 extracellular lipase from Aspergillus niger GZUF36 von Zhu, Ruonan, Li, Cuiqin, Chen, Cuicui, Xing, Shuqi, Cai, Yangyang, Zeng, Xuefeng, He, Laping

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A case study on the bearing characteristics of a bottom uplift pile in a layered foundation von He, Laping, Chen, Xuwei, Wang, Zhengzhen, Han, Yun, Su, Tiantao, Dai, Guoliang, Zhang, Enxiang, Long, Zhao

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Dimensional Analysis Model Predicting the Number of Food Microorganisms von Li, Cuiqin, He, Laping, Hu, Yuedan, Liu, Hanyu, Wang, Xiao, Chen, Li, Zeng, Xuefeng

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High-Efficiency Production of Auricularia polytricha Polysaccharides Through Yellow Slurry Water Fermentation and Its Structure and Antioxidant Properties von Yang, Zhengbin, Hu, Yuedan, Wu, Jiangli, Liu, Jingui, Zhang, Furong, Ao, Hongya, Zhu, Yong, He, Laping, Zhang, Wei, Zeng, Xuefeng

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Novel Method for the Quantitative Analysis of Protease Activity: The Casein Plate Method and Its Applications von Zhang, Xin, Shuai, Yao, Tao, Han, Li, Cuiqin, He, Laping

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Purification of fibrinolytic enzyme from Bacillus amyloliquefaciens GUTU06 and properties of the enzyme von Wu, Jialin, Lan, Guangqun, He, Na, He, Laping, Li, Cuiqin, Wang, Xiao, Zeng, Xuefeng

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Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review von Lu, Yun, Xing, Shuqi, He, Laping, Li, Cuiqin, Wang, Xiao, Zeng, Xuefeng, Dai, Yifeng

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Gene Expression, Biochemical Characterization of a sn-1, 3 Extracellular Lipase From Aspergillus niger GZUF36 and Its Model-Structure Analysis von Xing, Shuqi, Zhu, Ruonan, Cheng, Kai, Cai, Yangyang, Hu, Yuedan, Li, Cuiqin, Zeng, Xuefeng, Zhu, Qiujin, He, Laping

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Gene cloning, expression, purification and characterization of a sn-1,3 extracellular lipase from Aspergillus niger GZUF36 von Xing, Shuqi, Zhu, Ruonan, Li, Cuiqin, He, Laping, Zeng, Xuefeng, Zhang, Qing

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Effect of different conditions on the germination of coix seed and its characteristics analysis von Dong, Lidan, Yang, Yun, Zhao, Yongcai, Liu, Zhengyu, Li, Cuiqin, He, Laping, Liu, Lihua

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Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu) von Yang, Qin, Meng, Ju, Zhang, Wei, Liu, Lu, He, Laping, Deng, Li, Zeng, Xuefeng, Ye, Chun

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Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications von Dai, Yan, Wang, Lei, Chen, Xingyi, Song, Angxin, He, Laping, Wang, Lingyuan, Huang, Diandian

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Effect of Fermentation Parameters on Natto and Its Thrombolytic Property von Yang, Yun, Lan, Guangqun, Tian, Xueyi, He, Laping, Li, Cuiqin, Zeng, Xuefeng, Wang, Xiao

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The effects of Trametes versicolor fermented Rosa roxburghii tratt and coix seed quild on the nutrition, sensory characteristics and physical and chemical parameters of yogurt von Tian, Yue, Zheng, Shasha, He, Laping, Li, Cuiqin, Qiao, Shunbin, Tao, Han, Wang, Xiao, Zeng, Xuefeng

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Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09 von Zhang, Qifeng, Lan, Guangqun, Tian, Xueyi, He, Laping, Li, Cuiqin, Tao, Han, Zeng, Xuefeng, Wang, Xiao

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Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage von Liu, Mengqi, Tian, Xueyi, He, Laping, Li, Cuiqin, Tao, Han, Wang, Xiao, Qiao, Shunbin, Zeng, Xuefeng

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Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression von Hu, Ke, Chang, Rui, Zhu, Qiujin, Wan, Jing, Tang, Pengyu, Liu, Chunli, Song, Li, He, Laping, Ye, Chun, Zeng, Xuefeng, Deng, Li, Hu, Ping

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Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup von Li, Cuiqin, Zhang, Qing, Wang, Chan, He, Laping, Tao, Han, Zeng, Xuefeng, Dai, Yifeng

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Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt von Li, Meidan, He, Zuyan, He, Laping, Li, Cuiqin, Tao, Han, Ye, Chun, Liu, Lihua, Zeng, Xuefeng, Ran, Guangyan

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