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Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
China Brewing
0254-5071
2010 Issue 2
Research and development of fruit-vegetable styled low alcohol rice wine
wang jian guo ; he fa tao
..............page:183-186
Effect of metal ions in added water on quality of Chinese liquor
li li ; zhou jian ; du wen peng
..............page:74-77
Polyphenol substances in beer
wang jia lin ; lin lin
..............page:3-6
Selection of high alcohol-production yeast and its characteristics
li hong ; zhang lei ; zhang wen xue ; li bo ; huang jun ping ; yang kai mei
..............page:91-93
Liquid fermentation conditions of various Ganoderma lucidun strains
gao hui juan ; wei sheng long ; zhang fen qin ; wang zhi jiang ; wang chun zuo
..............page:142-145
Optimization of extraction technology of Natamycin by response surface methodology
cui wen jing ; cheng shu mei ; zhang wei ; yuan yao wu ; ma xiao yan ; li ying jun
..............page:138-141
Yogurt fermentation with single or combined acid-and oxygen-resistant Bifidobacterium
shao jian ning ; zhang wen qi ; ma he ping ; liu cai yun ; zhao zuo xing ; mu zuo zuo
..............page:166-169
zi ran fa jiao huang dou jiang gong ye sheng chan zhong haccp ti xi de jian li
li dong ; xu gui lian ; ma zuo
..............page:187-188
Effect of treatments on total flavonoids in Ginkgo biloba leaves with different methods
chen yi bin ; zhang yi ; liu yi
..............page:82-84
Development of oldham gypsophila fermented wine and study on the stability
wang xiao jie ; yang guo wei ; xin xiu lan ; zhang xiao hui
..............page:180-182
Effects of temperatures on alcohol production with immobilized fermentation of sugarcane feedstocks
fan zuo ; liu hui xia ; cao shao jun ; liang xiao ; li xiao ling
..............page:114-115
Immobilization of Trichosporon fermentans cells with lipase on active carbon
wang shan ; sun yu mei ; cao fang ; sun feng zuo ; du kai ; wang zuo lei
..............page:42-45
Effects of soybean peptide on the physiology of mice
liu hai jun ; le chao yin ; shao wei ; liao tian tian ; pan hong ; li jin ju
..............page:85-88
Synthesis of n-butyl lactate catalyzed by solid superacid SO42-/ZrO2-palygorskite
fan guo dong ; liu xiang yun
..............page:97-99
Characteristics of extracellular enzymes produced by Agrocybe chaxingu Huang
lu deng xue ; wang long ; zhang zuo ; qin peng
..............page:37-39
Comparison of different sauce-flavor Jiuqu on chemical compositions and property
li zu ming ; zhang hong yuan ; huang zuo ; bai zhi hui ; ren di feng ; li zhong xian ; you ya jing ; chen lin
..............page:77-79
Optimization of whey medium for cell growth of Lactobacillus casei as concentrated starter
li yun ; peng zhi peng ; hao ying ; zheng li fen ; huang zhi dan
..............page:123-126
Comparison on soy sauce koji-making process during different seasons
huang chi du ; lu zuo ; yuan yuan ; ji feng zuo ; gao guo sheng
..............page:107-110
Directed evolution in vitro of α-amylase gene by error-prone PCR
zhang jian yun ; gu li kun ; chen hong ge
..............page:94-97
Stability of paprika red pigment
zhang xue feng ; yan zheng cai ; yu zhi gang ; wang yan li ; tang chun mei ; wang wen jian ; tu xiao hui
..............page:80-82
hai wai wen zhai
..............page:189
Solid-state fermentation conditions of xylanase by Thermophilic sporotrichum
zhang hui ; sun zhan bin ; sang qing
..............page:59-61
Fermentation techniques of Shatang orange wine
zheng rui zuo ; liu chang hai ; chen zheng dong
..............page:170-174
Construction of engineered Escherchia coli for succinate producition
yue fang fang ; jiang zuo ; ma jiang feng ; yu li ; liu shu wen ; wei ping
..............page:25-29
Optimization of fermentation conditions of Chinese rice wine brewed by purple hybrid rice with high organic selenium
luo hai ; liang hua zhong ; xiang wen liang ; zhao jian
..............page:64-67
Optimization of growth conditions of Bifidobacterium adolcscentis and Lactobacillus acidophilus in mixed culture
qin cui li ; zhao lei ; niu ming fu ; gong qiang ; ren jun fu ; jia rui ; li hao
..............page:62-63
Prediction of beer sensory evaluation based on principal component analysis, genetic algorithm and artificial neural network
ren yi he ; luo xue lei ; feng shui ping ; cong li na ; zhong jun hui
..............page:50-53
Optimization of bacteriocin fermentation by Lactococcus CW22
yang fei fei ; tan zhong fang ; wang yan ping
..............page:45-49
Detection methods of POF+ yeast
zhang lin jun ; cui yun qian ; zhou guang tian ; wang dong
..............page:158-160
Development of fermented honey beverages
peng tao ; yang xu xin
..............page:174-179
Effects of pH on the enzyme activties in glucose metalolism of Zymomonas mobilis
chen ling ; wang cheng tao ; sun bao guo ; cao yan ping ; tong jun mao
..............page:29-32
Yeast extract and its application in food condiment
li pei
..............page:17-21
Reseach progress of low-value fish seasoning
kong fan dong ; ren xue jiao ; zu guo ren ; sun hao
..............page:1-3
Application of Latin Hypercube design and Plackett-Burman design for screening inorganic salts factors on ethanol production in Candida shehatae
dong dian bo ; zhang hua shan ; wang wei ping ; han feng yun ; zhang xin feng
..............page:100-103
Selection, preparation and application of microorganism with highly effective water purification
shi an hui ; bian jian ping ; han qiang xiu ; guan bing ; shi ya lin ; liu jun
..............page:54-56
Fermentative production of ethanol from straw paper pulp by enzymatic hydrolysate
yang yang ; zhang yu cang ; sun yan feng ; he lian fang ; zhou chang jun
..............page:33-37
The nutrition of Chinese traditional fermented soybean products
cai man er ; sun han ; bao xin
..............page:11-16
Determination of citric acid in wine by HPLC
wang jian fei ; zuo liang ; zhang jia shou ; mo zeng mei
..............page:164-165
Effects of several media complement on the yield of chitin
wang wei ping ; zhang hua shan ; han feng yun ; yang yi zhi
..............page:40-41
Pretreatments of eliminating the beany flavor and the trypsin inhibitor of soybean product
guan bin ; sui xiao feng ; kong qing
..............page:151-154
Pretreatment condition for cassava lees by diluted acid
wang yong wei ; wang yi jing ; zhang wu jiu ; wang de liang ; li jian fei
..............page:146-149
Production technology of boiled-flavour compound seasoning
sun dong wei ; liu jun ; niu guang jie
..............page:149-150
Microwave synthesis of IPN by addition of super-absorbent starch agent
ma tao ; sun hai wei ; kong qing hui ; sun huan long
..............page:130-132
Effects of clarifiers on clarification of fermented blueberry wine
xin xiu lan ; gai yu han ; liu jun ying ; li ya dong
..............page:119-122
Optimization of Ubiquinone- 10 fermentation by Rhodopseudomonas palustris
ren zhong li ; xu er ni ; liu zuo ; xing feng
..............page:67-70
Bacteriostatic activity of polysaccharides produced by Ganoderma lucidum
pan ming ; xu zuo zuo ; xu yan li ; yu hai guang ; yuan cheng jin
..............page:56-58
Application of immobilized yeast on ethanol fermentation with Canna edulis Kerl
fan yin juan ; wu tian xiang
..............page:133-135
Fermentation conditions for high protein feed by soybean meal
liu wen jie ; wang ji hui ; ye shu hong ; zhang zuo ; chen fu yuan
..............page:127-130
Research and development of the rapid detection pipes of chloride in the water
xu li li ; hu guo sheng ; gao chun ping
..............page:160-161
Effect of compound iron removal reagents on cherry wine
li liu chuan ; zheng hong ; fan xiao lin
..............page:110-113