Hasil Pencarian - Xiefei Li

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  1. 1
    PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk

    PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk oleh Zihang Shi, Zihang Shi, Xiefei Li, Xiefei Li, Xiankang Fan, Xiankang Fan, Jue Xu, Jue Xu, Qing Liu, Zhen Wu, Zhen Wu, Daodong Pan, Daodong Pan

    Diterbitkan 2022-09-01
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  2. 2
    The genome of a prasinoviruses-related freshwater virus reveals unusual diversity of phycodnaviruses

    The genome of a prasinoviruses-related freshwater virus reveals unusual diversity of phycodnaviruses oleh Hao Chen, Weijia Zhang, Xiefei Li, Yingjie Pan, Shuling Yan, Yongjie Wang

    Diterbitkan 2018-01-01
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  3. 3
    Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste

    Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste oleh Xiaojuan Song, Dan Liao, Yan Zhou, Qun Huang, Shicheng Lei, Xiefei Li

    Diterbitkan 2024-10-01
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  4. 4
    Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase

    Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase oleh Xiankang Fan, Xiankang Fan, Xiefei Li, Xiefei Li, Tao Zhang, Yuxing Guo, Zihang Shi, Zihang Shi, Zhen Wu, Zhen Wu, Xiaoqun Zeng, Xiaoqun Zeng, Daodong Pan, Daodong Pan

    Diterbitkan 2022-01-01
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  5. 5
    AI-2E Family Transporter Protein in Lactobacillus acidophilus Exhibits AI-2 Exporter Activity and Relate With Intestinal Juice Resistance of the Strain

    AI-2E Family Transporter Protein in Lactobacillus acidophilus Exhibits AI-2 Exporter Activity and Relate With Intestinal Juice Resistance of the Strain oleh Xiefei Li, Xiefei Li, Xiankang Fan, Xiankang Fan, Zihang Shi, Zihang Shi, Jue Xu, Jue Xu, Yingying Cao, Yingying Cao, Tao Zhang, Tao Zhang, Daodong Pan, Daodong Pan

    Diterbitkan 2022-05-01
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  6. 6
    Genomic Analysis and Taxonomic Characterization of Seven Bacteriophage Genomes Metagenomic-Assembled from the Dishui Lake

    Genomic Analysis and Taxonomic Characterization of Seven Bacteriophage Genomes Metagenomic-Assembled from the Dishui Lake oleh Haoyun Cai, Yifan Zhou, Xiefei Li, Tianqi Xu, Yimin Ni, Shuang Wu, Yongxin Yu, Yongjie Wang

    Diterbitkan 2023-09-01
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  7. 7
    Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing

    Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing oleh Yongyan Wu, Xiaole Xiang, Xiefei Li, Xin Li, Fengping An, Fang Geng, Peng Luo, Qun Huang, Yan Zhou

    Diterbitkan 2024-01-01
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  8. 8
    Binding mechanism of Monascus pigment and ovalbumin: spectral analysis, molecular docking and molecular dynamics simulation

    Binding mechanism of Monascus pigment and ovalbumin: spectral analysis, molecular docking and molecular dynamics simulation oleh Pei Zhang, Xinyuan Huang, Chen Fu, Yuanwen Gong, Xun Huang, Jin Zhang, Xiefei Li, Hongbo Song, Qun Huang

    Diterbitkan 2023-12-01
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  9. 9
    A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk

    A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk oleh Xiankang Fan, Xiefei Li, Tao Zhang, Jue Xu, Zihang Shi, Zhen Wu, Jihuan Wu, Daodong Pan, Lihui Du

    Diterbitkan 2021-12-01
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  10. 10
    Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel

    Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel oleh Xin Li, Qun Huang, Yufeng Zhang, Xiang Huang, Yongyan Wu, Fang Geng, Mingzheng Huang, Peng Luo, Xiefei Li

    Diterbitkan 2023-12-01
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  11. 11
    The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein

    The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein oleh Lujie Cheng, Xin Li, Xiefei Li, Yingmei Wu, Fengping An, Zhang Luo, Fang Geng, Qun Huang, Zhendong Liu, Yuting Tian

    Diterbitkan 2024-11-01
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  12. 12
    Mechanisms of cooking methods on flavor formation of Tibetan pork

    Mechanisms of cooking methods on flavor formation of Tibetan pork oleh Lujie Cheng, Xin Li, Yuting Tian, Qia Wang, Xiefei Li, Fengping An, Zhang Luo, Peng Shang, Zhendong Liu, Qun Huang

    Diterbitkan 2023-10-01
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  13. 13
    Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes

    Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes oleh Xiefei Li, Yingmei Wu, Wenshan Duan, Lei Chen, Lujie Cheng, Junmei Liu, Yan Zhou, Chao Ai, Xin Li, Qun Huang

    Diterbitkan 2024-06-01
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  14. 14
    Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk

    Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk oleh Xin Li, Yufeng Zhang, Yingmei Wu, Yujie Huang, Xiang Huang, Yongyan Wu, Fang Geng, Qun Huang, Mingzheng Huang, Xiefei Li

    Diterbitkan 2024-06-01
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  15. 15
    Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation

    Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation oleh Junmei Liu, Xiefei Li, Fang Geng, Xin Li, Yujie Huang, Yingmei Wu, Zhang Luo, Qun Huang, Peng Shang, Zhendong Liu

    Diterbitkan 2024-11-01
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  16. 16
    Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat

    Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat oleh Lujie Cheng, Qia Wang, Xiefei Li, Xinyuan Huang, Fengping An, Zhang Luo, Jingjing Wang, Qiaohui Zeng, Peng Shang, Zhendong Liu, Qun Huang

    Diterbitkan 2024-10-01
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