Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter
Tang, Ning, Xing, Xiaolong, Li, Huipin, Jiao, Honggang, Ji, Shengxin, Ai, Zhilu
Published in Foods (01.02.2023)
Published in Foods (01.02.2023)
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Journal Article
A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions
Yu, Zhimin, South China University of Technology, Guangzhou, China, Zhao, Mouming, South China University of Technology, Guangzhou, China, Li, Huiping, Guangzhou Zhujiang Brewery Co. Ltd., Guangzhou, China, Zhao, Haifeng, South China University of Technology, Guangzhou, China, Zhang, Qingli, South China University of Technology, Guangzhou, China, Wan, Chunyan, South China University of Technology, Guangzhou, China, Li, Huipin, South China University of Technology, Guangzhou, China
Published in Biotechnology and bioprocess engineering (01.08.2012)
Published in Biotechnology and bioprocess engineering (01.08.2012)
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Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
Tang, Ning, Xing, Xiaolong, Li, Huipin, Suo, Biao, Wang, Yuhong, Ai, Zhilu, Yang, Yong
Published in Food research international (01.04.2024)
Published in Food research international (01.04.2024)
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Journal Article
Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce
Li, Huipin, Lin, Lianzhu, Feng, Yunzi, Zhao, Mouming, Li, Xiuting, Zhu, Qiyuan, Xiao, Zuobing
Published in Food chemistry (01.02.2018)
Published in Food chemistry (01.02.2018)
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Journal Article
Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers
Zhao, Haifeng, Li, Huipin, Sun, Guifang, Yang, Bao, Zhao, Mouming
Published in Journal of the science of food and agriculture (15.03.2013)
Published in Journal of the science of food and agriculture (15.03.2013)
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Effects of yeast fermentation on the quality characteristics and in vitro starch digestibility of fried-free instant noodles with rapid rehydration
Ji, Shengxin, Li, Zhen, Tang, Ning, Li, Huipin, Suo, Biao, Fan, Huiping, Zhang, Mengjie, Yang, Yong, Ai, Zhilu
Published in Food science & technology (01.01.2024)
Published in Food science & technology (01.01.2024)
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Journal Article
Multi-omics analysis reveals the mechanism underlying the dimorphic formation of Saccharomycopsis fibuligera during dough fermentation
Tang, Ning, Xing, Xiaolong, Suo, Biao, Li, Huipin, Gou, Qinghuan, Xu, Tingtao, Ai, Zhilu, Yang, Yong
Published in Food bioscience (01.02.2024)
Published in Food bioscience (01.02.2024)
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Journal Article
Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast
Lei, Hongjie, Li, Huipin, Mo, Fen, Zheng, Liye, Zhao, Haifeng, Zhao, Mouming
Published in Applied microbiology and biotechnology (01.10.2013)
Published in Applied microbiology and biotechnology (01.10.2013)
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Journal Article
Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers
Li, Huipin, Mouming ZhaoauthorSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China, Chun CuiauthorSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China, Weizheng SunauthorSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China, Haifeng ZhaoauthorSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
Year of Publication 2015
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Year of Publication 2015
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