about
SoyDB: a knowledge database of soybean transcription factors.In vivo anti-fatigue activity of sufu with fortification of isoflavones.Reconstructing differentially co-expressed gene modules and regulatory networks of soybean cellsUmami taste components and their sources in Asian foods.Transformation of Litchi Pericarp-Derived Condensed Tannin with Aspergillus awamori.Probiotic fermentation of plant based products: possibilities and opportunities.Soyfoods and soybean products: from traditional use to modern applications.Immunodetection of fungal and oomycete pathogens: established and emerging threats to human health, animal welfare and global food security.Production of gaba (γ - Aminobutyric acid) by microorganisms: a review.Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A Review.Fermentation process improvement of a Chinese traditional food: soybean residue cake.Screening and selection of Bacillus spp. for fermented corticate soybean meal production.Specificity of carboxypeptidases from Actinomucor elegans and their debittering effect on soybean protein hydrolysates.Rhizonin, the first mycotoxin isolated from the zygomycota, is not a fungal metabolite but is produced by bacterial endosymbionts.Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry.Mucoralean fungi for sustainable production of bioethanol and biologically active molecules.Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings.Use of Bacillus amyloliquefaciens HZ-12 for High-Level Production of the Blood Glucose Lowering Compound, 1-Deoxynojirimycin (DNJ), and Nutraceutical Enriched Soybeans via Fermentation.Solid-state bioconversion of chickpea (Cicer arietinum L.) by Rhizopus oligosporus to improve total phenolic content, antioxidant activity and hypoglycemic functionality.Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture.Isolation of bacteria from fermented food and grass carp intestine and their efficiencies in improving nutrient value of soybean meal in solid state fermentation.Preparation and evaluation of pizza cheese made from blend of vetch–bovine milkDetermination of Biogenic Amines in Sichuan-Style Spontaneously Fermented SausagesModifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes
P2860
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P2860
description
2001 nî lūn-bûn
@nan
2001 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2001 թվականի ապրիլին հրատարակված գիտական հոդված
@hy
2001年の論文
@ja
2001年論文
@yue
2001年論文
@zh-hant
2001年論文
@zh-hk
2001年論文
@zh-mo
2001年論文
@zh-tw
2001年论文
@wuu
name
A Chinese fermented soybean food.
@ast
A Chinese fermented soybean food.
@en
A Chinese fermented soybean food.
@nl
type
label
A Chinese fermented soybean food.
@ast
A Chinese fermented soybean food.
@en
A Chinese fermented soybean food.
@nl
prefLabel
A Chinese fermented soybean food.
@ast
A Chinese fermented soybean food.
@en
A Chinese fermented soybean food.
@nl
P2093
P1476
A Chinese fermented soybean food.
@en
P2093
P356
10.1016/S0168-1605(00)00523-7
P577
2001-04-01T00:00:00Z