Isolation and identification of Lactobacillus and yeast species and their effect on the quality of fermented rice cakes-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Isolation and identification of Lactobacillus and yeast species and their effect on the quality of fermented rice cakes

Published:2022-05 Issue: Volume:77 Page:102984
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

He Li,Chen Yanhua,Zhang Haitian,Wang Hui,Chen Shujuan,Liu Shuliang,Liu Aiping,Li Qin,Ao Xiaolin,Liu Yaowen

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference31 articles.

1. Evaluation of non-saccharomyces yeasts for the reduction of alcohol content in wine;Contreras;Applied and Environmental Microbiology,2014

2. Marina cretenet, multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods;Cousin;International Journal of Food Microbiology,2019

3. Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications;Daba;International Journal of Biological Macromolecules,2021

4. Yeast diversity of sourdoughs and associated metabolic properties and functionalities;De Vuyst;International Journal of Food Microbiology,2016

5. Optimisation of semi-batch reactive distillation column for the synthesis of methyl palmitate;Dhia;Separation and Purification Technology,2021

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative Study of the Impact of Alkali‐Steeping (Na₂CO₃, K₂CO₃, NaOH) with Equivalent pH on Rice Flour Processing Properties;Starch - Stärke;2024-08-21

2. Anticandidal applications of selenium nanoparticles biosynthesized with Limosilactobacillus fermentum (OR553490);Discover Nano;2024-07-09

3. Effect of dried honey powder on the quality and flavor of Chinese steamed buns premicrofermented with Pediococcus pentosaceus;LWT;2024-04

4. Casein hydrolysate's effects on the fermentation properties, texture, and chemical characteristics and the bacterial microbiota of fermented glutinous rice dough;Frontiers in Microbiology;2023-11-22

5. New Insights on Low-Temperature Fermentation for Food;Fermentation;2023-05-16

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3