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China Brewing
0254-5071
2009 Issue 12
Study on novel technology for green synthesis of ethyl ferulate
cheng qing fang ; wang qi fa ; liu wang jun ; lin qiao
..............page:68-69
Preparation of whey protein and oligosaccharides from soybean whey
zuo xian jun ; sun yang ; qian fang
..............page:3-5
Brewing technology of the Hongshuangwei dry red wine
liang li he
..............page:102-103
Quality traceability of raw materials of Chinese liquor
wang bao jun ; xin hai hong ; yao yu ling ; zhao wu zhou ; wang ji kun
..............page:1-3
Analysis of Guizhou spices condiments
guo tian wen
..............page:86-88
Purification of recombinant nattokinase from genetically engineered Pichia pastoris
xu fang ; zuo da zhong ; yang yan yan
..............page:35-37
Kinetic models of poly-ε-L-Lysine batch fermentation by Streptomyces albus 202
zhang zuo ; wang yong ze ; chen xiong ; wang zhi
..............page:51-53
Extraction of β-amylase from black soybean powder
wang zuo kong ; zhang jian ; tao tuo yan ; shang wen xiu ; tang hai jia
..............page:48-50
Antioxidant and emulsifying properties of protein hydrolysates from squid
jiang jian mei ; jia shi ru ; qiao chang zuo ; ye hong tao ; wang feng rong ; liu jie
..............page:37-39
Effect of addition of uncooked wheat starter on brewing and flavor of rice wine
zhang yu ; ran yu zhou ; chi guo hong ; mao yan gen ; yuan jun chuan ; yu jian
..............page:104-107
The optimal control of the γ-amino butyric acid fermentation by L.1actis subsp.lactis
zhu xiao li ; deng mao cheng ; zuo zuo
..............page:40-42
Extraction of polysaccharides from fungi antrodia camphorata
zhu hui xia ; sun jin xu
..............page:45-47
Study on the optimzation for extraction of pigment from red kojic rice with supercritical CO2
le chao yin ; tang ming ; chen zuo ; wang liu ; shao wei ; guan wen jing
..............page:81-83
Analysis and control on gas production during making convenient sufu
jiang li wen ; ma xiao hai ; fu zhen hua ; zheng bing fu
..............page:72-74
Analysis of aromatic composition in Cabernet Sauvignon and muscat
wang yu feng ; mou jing xia ; sun chuan yan ; liu yan ping ; zhao xin jie
..............page:124-127
Fermentation technology of soy sauce with black soybean
di zuo zuo
..............page:141-143
Effect of pectinase on clarification of passion fruit vinegar
meng lu li ; cheng qian wei ; yi zuo ; xiong ju
..............page:78-80
Research on application of chitosan in clarification of strawberry fruit wine
deng xue liang ; zhou wen hua ; fu xi
..............page:83-85
Research on pigment during wine fermentation
zhang chuan jun ; wang shu hui
..............page:88-90
Optimi7ation of cultivation conditions of a zearalenone elimination yeast
zuo jia zuo ; wu zuo ; liu dong mei ; he ye zi
..............page:62-65
Optimization of Conjugated linoleic acid production with Lactobacillus acidophilus
li peng ; ye shu hong ; wang ji hui ; guo wei zuo
..............page:56-58
Quality and style of strong-flavor liquor
xiao shi zheng
..............page:100-102
Automatic analysis of ethyl carbamate in wines by HS-SPME/MPS and GC/MS
gao nian fa ; liu qian qian ; wang wei ; wang fang
..............page:107-111
Determination of β-phenylethanol,aldehyde and ester in rice wine by GC
zheng xiao xian ; chen li hua ; fang yi qun
..............page:121-123
Enzymatic hydrolysis tecbnology on degreaged soybean powder with different proteases
lu zuo ; wang fu jie ; ji feng zuo ; zhang jian ; huang chi du
..............page:19-22
Production technique of chilli sauce by fermentation of lactic acid bacteria
yu you gui ; cao zhi hua ; zeng chuan guang ; yang guang ming
..............page:94-97
Cloning and expression of antimicrobial peptide Japonicin Ⅱ in Picha pastoris
yin jia ; zhan dong ling ; cui jing ai ; chen xiao ping
..............page:23-25
Application of high intesity sweeteners in condiments
liang ying ; cui bing qun ; cheng hang ; zheng xu zuo
..............page:75-78
Fed-batch fermentation of Monascus pigmentsin shakeing flask by Monascus purpureus JR
ding hai yang ; meng hui hui ; sheng cheng cheng ; yang li juan ; li kun tai
..............page:91-93
Production technology of pomelo fruit wine
li nan zuo ; liu chang hai ; zhou wan zuo
..............page:152-154
Dynamic analysis of lactic acid contents and related microbes in the fermentation of Luzhou-flavour liquor
zhen da ; yao wei zuo ; qian zhi wei ; chen mao bin
..............page:32-34
Optmization of Phaffia rhodozyma astaxanthin producing with batch culture
song chao ; wang ji hui ; ye shu hong ; liu ying
..............page:59-61
Enzymatic properties of cellulases produced by Rhizopus 3.010
wu zuo jie ; niu jian feng ; le chao yin
..............page:43-45
Effect of Lactobacills plantarum CGMCC 1.103 on growth of spores of 3.042 Aspergillus
wang tao ; che zhen ming ; xu kun
..............page:30-32
Production technology of Spirulina maxima yoghurt
wang xiao qin ; xie zong ping ; zhang fen qin ; ma jing jing ; yan ai juan
..............page:155-158
xin xi
..............page:58,61,90,123,127
Production of fruit wine with hawthorn and blackberry
du yun jian ; zhu kong yue ; fu zuo
..............page:149-152
Production of fermented milk drink containing tomato and aloe juices
liu dian feng ; li ming ze ; ma yan hua ; tao ling xia ; wang hong xi ; zhu xue wen ; wang zong shan
..............page:134-137
Extraction of flavonoids from Chinese wolfberry leaves by ultrasonic method
zhao yong guang ; zhao ying ; zhang jian ping ; liang li man ; zhang hui
..............page:131-133
Effects of surfactants coupled to in-situ extraction fermentation on the yield of avilamycin
li zheng ; zuo da zhong ; tao xing wu ; zhang yu ting ; liu xiao long
..............page:70-72
Extraction and analysis of total saponins from black seed with ultrasonic-assisted solvent technology
gu li bo si tan ai da er ; yi ming jiang ju ma su pi ; ya sen jiang a ji
..............page:97-99
Liquid submerged fermentation technology of jujube vinegar
mou jian lou ; cao bao zhong ; wang zuo ; su ying hui ; tian hong shuang
..............page:143-145
Rapid detection of spoilage bacteria in beer by the fluorescent microcolony
yan wei jie ; cao jian ; wang de liang ; jiang wei
..............page:112-115
Study on solid-state fermentation of silkworm pupa by Bacillus natto
kong fan dong ; zhang hui ; zu guo ren ; sun hao ; liu bin
..............page:53-55
Isolation,purification and identification of the bacteria in the soy sauce koji of Guangdong
wu jin xia ; li ji sheng ; zhang he ying
..............page:17-19
Crush of beer yeast cell wall by twin-screw extrusion
du bing ; huang ji hong ; cheng yan feng ; xia yu ; yang gong ming
..............page:26-29
Isolaation of ester-production yeasts from Qu and identification and analysis with biolog system
liao yong hong ; shen zuo ; shi wen juan ; ren wen ya
..............page:12-16
Advanced processing technology of fruit wine
qin jie ; yao mao jun
..............page:9-11
Bioactive compounds in Zingber offcinale Rosc
zou lei
..............page:6-9
Analysis of flavor components of pineapple fruit vinegar by gas chromatograpby-mass spectrometry
fu zuo hua ; chen hua yong ; wang yong hua
..............page:118-121
Determination of chromium by alizarin green spectrophotometry
liu ying hong ; zhong qin ; ma wei xing ; sha ou
..............page:115-117