Study on the protective performance of high-performance multi-scale (SiCh-p+B4Cp)/5083Al ceramic array armor with excellent ballistic properties von Du, S.Q., Chao, Z.L., Wang, Z.W., Luo, T., Jiang, L.T., Chen, S.P., Zhao, Q.Q., Zhang, R.W., Han, B.Z., Han, H.M., Chen, G.Q., Li, W.L., Wu, G.H.

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Monitoring the Ecology of Bacillus During Daqu Incubation, a Fermentation Starter, Using Culture-Dependent and Culture-Independent Methods von Yan, Z., China Agricultural University, Beijing, China, Zheng, X.W., China Agricultural University, Beijing, China, Han, B.Z., China Agricultural University, Beijing, China, Han, J.S., Shanxi Xinghuacun Fenjiu Distillery Co. Ltd., Shanxi, China, Robert Nout, M.J., Wageningen University, Wageningen, The Netherlands, Chen, J.Y., China Agricultural University, Beijing, China

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Experimental study on use of nickel powder-filled Portland cement-based composite for fabrication of piezoresistive sensors with high sensitivity von Han, B.G., Han, B.Z., Ou, J.P.

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Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice von Liang, Jianfen, Han, Bei-Zhong, Nout, M.J. Robert, Hamer, Robert J.

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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 von Zheng, Xiao-Wei, Yan, Zheng, Robert Nout, M. J, Boekhout, Teun, Han, Bei-Zhong, Zwietering, Marcel H, Smid, Eddy J

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Characterization of Chinese Liquor Starter, ''Daqu", by Flavor Type with H-1 NMR-Based Nontargeted Analysis von Wu, X.H, Zheng, X, Han, B.Z, Vervoort, J.J.M, Nout, M.J.R

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Development of a wireless stress/strain measurement system integrated with pressure-sensitive nickel powder-filled cement-based sensors von Han, B.G., Yu, Y., Han, B.Z., Ou, J.P.

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Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions von Liang, Jianfen, Han, Bei-Zhong, Nout, M.J. Robert, Hamer, Robert J.

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A Chinese fermented soybean food von Han, Bei-Zhong, Rombouts, Frans M, Nout, M.J.Robert

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Microbial diversity and dynamics of microbial communities during black-slop soaking of soybeans as determined by PCR-DGGE and molecular cloning von Yan, Y.Z, Wolkers-Rooijackers, J.C.M, Nout, M.J.R, Han, B.Z

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Iron, zinc and phytic acid content of selected rice varieties from China von Liang, J, Han, B.Z, Han, L, Nout, M.J.R, Hamer, R.J

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Amino acid profiles of sufu, a Chinese fermented soybean food von Han, Bei-Zhong, Rombouts, Frans M., Nout, M.J.Robert

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Characterization of volatile compounds in Fen-Daqu - a traditional Chinese liquor fermentation starter von Le, Van-Diep, Zheng, Xiao-Wei, Chen, Jing-Yu, Han, Bei-Zhong

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A survey on the microbiological and chemical composition of buffalo milk in China von Han, Bei-Zhong, Meng, Yun, Li, Min, Yang, Ying-Xiao, Ren, Fa-Zheng, Zeng, Qing-Kun, Robert Nout, M.J.

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A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes von Wu, Xiao-He, Luo, Zhang, Yu, Li, Ren, Fa-Zheng, Han, Bei-Zhong, Nout, M. J. Robert

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Microbial changes during the production of Sufu––a Chinese fermented soybean food von Han, Bei-Zhong, Cao, Cui-Feng, Rombouts, Frans M, Nout, M.J.Robert

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Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food von Han, Bei-Zhong, Beumer, Rijkelt R., Rombouts, Frans M., Robert Nout, M.J.

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Characterization of Fen-Daqu Through Multivariate Statistical Analysis of H-1 NMR Spectroscopic Data von Van-Diep, L, Zheng, X, Ma, K, Chen, J.Y, Han, B.Z, Nout, M.J.R

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Effects of temperature, water activity and gas atmosphere on mycelial growth of tempe fungi Rhizopus microsporus var. microsporus and R. microsporus var. oligosporus von Han, B.Z, Nout, M.J.R

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Effect of different Bacillus strains on the profile of organic acids in a liquid culture of Daqu von Yan, Z, Zheng, X, Chen, J.Y, Han, J.S, Han, B.Z

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