| 1 |
Encapsulation of strawberry flavour and physicochemical characterization of the encapsulated powders
Balci-Torun F, Ozdemir F
Powder Technology, 380, 602, 2021 |
| 2 |
Comparative study of microbial communities and volatile profiles during the inoculated and spontaneous fermentation of persimmon wine
Lu Y, Guan XL, Li RB, Wang J, Liu YQ, Ma YL, Lv JW, Wang SW, Mu JL
Process Biochemistry, 100, 49, 2021 |
| 3 |
Characterization of microbial community profiles associated with quality of Chinese strong-aromatic liquor through metagenomics
Guo MY, Hou CJ, Bian MH, Shen CH, Zhang SY, Huo DQ, Ma Y
Journal of Applied Microbiology, 127(3), 750, 2019 |
| 4 |
Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed
Pellicer JA, Fortea MI, Trabal J, Rodriguez-Lopez MI, Gabaldon JA, Nunez-Delicado E
Powder Technology, 347, 179, 2019 |
| 5 |
Enhancement in synthesis of ethyl laurate catalyzed by fermase by combined effect of ultrasound and stage wise addition of ethanol
Gawas SD, Rathod VK
Chemical Engineering and Processing, 125, 207, 2018 |
| 6 |
Application of chitooligosaccharides as antioxidants in beer to improve the flavour stability by protecting against beer staling during storage
Yang F, Luan B, Sun Z, Yang C, Yu ZM, Li XZ
Biotechnology Letters, 39(2), 305, 2017 |
| 7 |
Dynamic optimization of beer fermentation: Sensitivity analysis of attainable performance vs. product flavour constraints
Rodman AD, Gerogiorgis DI
Computers & Chemical Engineering, 106, 582, 2017 |
| 8 |
Comparative studies on the fermentation performance of autochthonous Saccharomyces cerevisiae strains in Chinese light-fragrant liquor during solid-state or submerged fermentation
Kong Y, Wu Q, Xu Y
Journal of Applied Microbiology, 122(4), 964, 2017 |
| 9 |
Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae
Guneser O, Yuceer YK
Journal of Bioscience and Bioengineering, 123(4), 451, 2017 |
| 10 |
Application of Vis/NIR spectroscopy for predicting sweetness and flavour parameters of'Valencia' orange (Citrus sinensis) and'Star Ruby' grapefruit (Citrus x paradisi Macfad)
Ncama K, Opara UL, Tesfay SZ, Fawole OA, Magwaza LS
Journal of Food Engineering, 193, 86, 2017 |
