Analysis of the Formation of Characteristic Aroma Compounds by Amino Acid Metabolic Pathways during Fermentation with Saccharomyces cerevisiae von Lu, Xingjun, Yang, Chao, Yang, Yingdi, Peng, Bangzhu

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Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine von Peng, Bangzhu, Li, Fuling, Cui, Lu, Guo, Yaodong

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Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms von Tang, Aoxing, Peng, Bangzhu

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Immunomodulatory Effects of Sodium Hyaluronate Health Drink on Immunosuppressed Mice von Peng, Xiaozhen, Yao, Xiaoqiao, Liu, Ya, Peng, Bangzhu

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Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles von Qiao, Kong, Peng, Bangzhu

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Photocatalytic degradation of patulin in apple juice based on nitrogen-doped chitosan-TiO2 nanocomposite prepared by a new approach von Huang, Caiping, Peng, Bangzhu

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A Feasibility Study on Monitoring Residual Sugar and Alcohol Strength in Kiwi Wine Fermentation Using a Fiber‐Optic FT‐NIR Spectrometry and PLS Regression von Wang, Bingqian, Peng, Bangzhu

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Preparation of TiO2-nanotube-based photocatalysts and degradation kinetics of patulin in simulated juice von Lu, Xingjun, Yue, Zhipeng, Peng, Bangzhu

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Volatile composition of eight blueberry cultivars and their relationship with sensory attributes von Cheng, Ke, Peng, Bangzhu, Yuan, Fang

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Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas von Yongyi LIU, Hua LIN, Chao YANG, Junbei ZHANG, Bangzhu PENG

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Fermentative degradation of Patulin by Saccharomyces cerevisiae in aqueous solution von Li, Min, Chen, Weizhu, Zhang, Zhuo, Zhang, Zhiwei, Peng, Bangzhu

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Adsorption mechanism of tenuazonic acid using inactivated lactic acid bacteria von Ge, Na, Xu, Jingjing, Peng, Bangzhu, Pan, Siyi

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Effect of 24-epibrassinolide on chilling injury of peach fruit in relation to phenolic and proline metabolisms von Gao, Hui, Zhang, ZhengKe, Lv, XinGang, Cheng, Ni, Peng, BangZhu, Cao, Wei

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fuzzy comprehensive evaluation for selecting yeast for cider making von Peng, Bangzhu, Yue, Tianli, Yuan, Yahong

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Impact of amino acid supplementation on aroma development in vidal icewine: A comparative study of Saccharomyces and Non-Saccharomyces fermentations von Chang, Tengwen, Yi, Zicheng, Ma, Danyang, Peng, Bangzhu, Luo, Yang, Liu, Na, Li, Caihong, Ge, Qian

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Correlation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae von Yang, Yingdi, Li, Min, Zhang, Zhuo, Peng, Bangzhu

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Effects of high hydrostatic pressure on structural and physical properties of nisin-SPI film von Wei, Jingyi, Zhang, Zhuo, Cai, Qing, Peng, Bangzhu

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Study on growth characteristic and microbial desulfurization activity of the bacterial stain MP12 von Peng, Bangzhu, Zhou, Zhengkun

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Response surface methodology for optimization of fermentation process parameters for improving apple wine quality von Peng, Bangzhu, Lei, Yujie, Zhao, Hui, Cui, Lu

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Insights of Pressure‐induced Unfolding of β‐Lactoglobulin as Revealed by Steered Molecular Dynamics von Zhang, Zhuo, Hu, Hao, Xu, Xiaoyun, Pan, Siyi, Peng, Bangzhu

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