Hasil Pencarian - Tengqi Gao

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  1. 1
    Identification and Screening of Bacteriocin-producing Lactobacillus plantarum and Its Effects on Preservation of Large Yellow Croaker

    Identification and Screening of Bacteriocin-producing Lactobacillus plantarum and Its Effects on Preservation of Large Yellow Croaker oleh Huadi XU, Tengqi GAO, Zihang CUI, Chunsheng LIU, Saikun PAN, Jie YANG

    Diterbitkan 2022-11-01
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  2. 2
    Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

    Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bio... oleh Jie Yang, Jie Yang, Yue Sun, Yue Sun, Tengqi Gao, Tengqi Gao, Yue Wu, Hao Sun, Hao Sun, Qingzheng Zhu, Qingzheng Zhu, Chunsheng Liu, Chunsheng Liu, Chuang Zhou, Yongbin Han, Yang Tao

    Diterbitkan 2022-02-01
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  3. 3
    Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

    Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activ... oleh Jie Yang, Jie Yang, Yue Sun, Yue Sun, Jinling Chen, Jinling Chen, Yu Cheng, Yu Cheng, Haoran Zhang, Haoran Zhang, Tengqi Gao, Tengqi Gao, Feng Xu, Feng Xu, Saikun Pan, Saikun Pan, Yang Tao, Jing Lu, Jing Lu

    Diterbitkan 2022-10-01
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  4. 4
    Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation

    Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation oleh Tengqi Gao, Jinling Chen, Feng Xu, Yilin Wang, Pengpeng Zhao, Yunfei Ding, Yongbin Han, Jie Yang, Yang Tao

    Diterbitkan 2022-10-01
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  5. 5
    Screening of a Novel <i>Lactiplantibacillus plantarum</i> MMB-05 and <i>Lacticaseibacillus casei</i> Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS

    Screening of a Novel <i>Lactiplantibacillus plantarum</i> MMB-05 and <i>Lacticaseibacillus casei</i> Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant,... oleh Tengqi Gao, Jinling Chen, Jie Xu, Han Gu, Pengpeng Zhao, Wenbin Wang, Saikun Pan, Yang Tao, Hongli Wang, Jie Yang

    Diterbitkan 2022-09-01
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  6. 6
    Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity

    Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity oleh Jie Yang, Tengqi Gao, Qiqi Wang, Jie Xu, Feifei Zhou, Yunfei Ding, Hechao Du, Saikun Pan, Yang Tao, Yue Wu

    Diterbitkan 2024-01-01
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  7. 7
    Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

    Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro oleh Jie Yang, Jie Yang, Jie Yang, Tengqi Gao, Feng Ge, Hao Sun, Zihang Cui, Zhen Wei, Zhen Wei, Shujun Wang, Shujun Wang, Pau Loke Show, Yang Tao, Wenbin Wang, Wenbin Wang

    Diterbitkan 2022-01-01
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