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China Brewing
0254-5071
2013 Issue 1
Advance in pretreatment technology before lignocellulose saccharification
PENG Zi1;2;TAN Xinghe1;2;3*;XIONG Xingyao2;ZHANG Chunyan1;2;3;SU Xiaojun1;2
..............page:1-4
Gene knockout strategies and the application of microbe improvement in fermentation industry
LI Yan1;DAI Jiakun2;ZHEN Lisha1;MA Yü1;ZHU Haiyun1;CHANG Fan1;AN Chao1;DANG Yong1
..............page:5-7
Research progress in products exploitation and application of L-ornithine
WAN Honggui;XIONG Yang;ZHANG Jian;ZHU Chao
..............page:8-12
Utilization and metabolism of saccharides by Bifidobacterium
CHEN Zhihui1;GAO Jinhong1;SUN Jilu2*
..............page:13-16
Chymosin by solid state fermentation with Mucor indicus MJ229
WANG Yanping;MIN Juntao;YAO Siping;XI Hongbo;SHU Wei
..............page:17-21
Changes of α-glucosidase and glucoamylase from Aspergillus niger in citric acid fermentation
YANG Ying1;WANG Depei1;2*;GAO Nianfa1;2
..............page:22-24
Prediction of sugar density and alcohol content during beer fermentation based on artificial neural network
HUANG Yiwen1;DAI Yujie1;ZHONG Cheng1;LI Qingliang1;JIA Shiru1*;HAO Junguang2;Qingdao 266061;China)
..............page:25-28
Effect of the polishing degree of rice on higher alcohols content during the main fermentation of Chinese rice wine
RONG Zhixing1;ZHOU Jiandi2;QIAN Bin2;MA Chuang1;JIANG Yujian1*
..............page:28-32
Models ofpredictingthe growth ofPseudomonas in forelegs strip ofchilled pork
CHEN Zhenqing;HOU Wenfu;SONG Zhiqiang;WANG Hongxun*
..............page:33-35
Adaptive evolution for screening thermo-tolerant, xylitol-producing Candida maltosa
GENG Xiaolin1;WANG Qinhong2;SONG Andong1*
..............page:36-39
Optimizing enzymatic production of low-salt shrimp paste by response surface methodology
XIE Zhulan1;TU Suhong1;CHEN Long1;JI Hongwu1;2*
..............page:40-45
Optimization of polyphenol fermentation condition of Syncephalastrum schroter with response surface methodology
CUI Yanli1;2;QI Fuyun3;MIAO Jin3;AN Ting3;LI Xuewen1*;LIU Ya3
..............page:45-48
Breeding of vitamin D3 hydroxylase producing strain byprotoplast mutagenesis with ultraviolet irradiation
SU Hongfei1;HUANG Fei2;WEI Chunkui;XIONG Sichi;LI Li;WANG Guopan;HUANG Shihai*
..............page:49-52
Optimization of fermentation conditions of an aerobic denitrifying bacterial strain N22′ by response surface methodology
GUO Duanqiang;JI Xiaona;GUAN Libing;ZENG Jian;MENG Xiaoyu;SHAN Linna*
..............page:53-56
Effects of Hoveniadulcis on wine fermentation
WANG Libo;CAO Yuan;WANG Yiting;YANG Tingting;Li Hua;Huang Zunxi;TANG Xianghua*
..............page:61-64
Analysis of main microflora and development of predictive models of microbe in wet rice noodle
LIU Xin;WEN Li;LI Sha;GONG Zhiyong*
..............page:65-70
Dynamic change of during fermentation of luzhou-flavor liquor using sand-cast technique
LIU Yihui1;ZHANG Suyi1;2*;SHUI Liangyang2;CAI Xiaobo2;ZHENG Wei2;SONG Yan2;LIU Shilong2
..............page:74-77
Effect of common food additives on the transparency of Angelica dahurica starch paste
LI Shasha;JIA Dongying*;LI Dafeng;YAO Kai
..............page:78-80
Production of microbial oils by dual bacteria mixed fermentation
LU Bushi;LI Xinshe;DONG Haiyan
..............page:81-83
Optimization of preparation technology of β-cyclodextrins by response surface methodology
SONG Tuo;LI Junjun;TANG Xianghua;XIE Zhenrong;ZHANG Xuelin;CHUAN Huiyan;XU Bo;ZHOU Junpei;MU Yuelin;HUANG Zunxi*
..............page:84-89
Icewine vinification characteristics of the‘Hutai No.8’grape
LIANG Yanying;ZHANG Li;WANG Hua*
..............page:90-93
Effect of citrate on anaerobic straw degradation system for methane production
QIN Weizi1;BAO Shuaishuai1;CHEN Xiong1;ZHANG Fenglian1;GAO Shunqing2;ZHANG Keyun1;WANG Zhi1*
..............page:97-100
Research on optimization of Ganoderma lucidum liquid medium and cellulose
QI Yonggang1;CHEN Lu2;WANG Changsu2;GAO Bing2*
..............page:100-103
Immobilization of glucoamylase on mesopore molecular sieve MCM-41
WANG Jiadong1;ZHANG Qian2;HOU Hongping3*
..............page:116-119
Application of fuzzycomprehensive evaluation method in mature sensoryevaluation of man-made pit mud
ZHANG Dongyue1;2;SHEN Caihong2*;AO Zonghua2;NI Bin2;DING Hailong2;QIAN Zhiwei2
..............page:120-123
Application of compound bran-kojis in vinegar production with solid-state fermentation
ZHANG Jinsheng1;LIU Jun1*;ZHU Wenyou2;HUANG Simin1;YUAN Haibing1;HAN Zhishuang1
..............page:124-126
Determination of protein in vinasse of Moutai-flavor liquor by Kjeldahl method
ZHANG Shixian;YU Yonghua;JIN Qian;ZENG Qihua;LI Qingxiu
..............page:130-132
Analysis of polluted microorganisms on the outer packages of Chinese sauerkraut
JIANG Rongrong1;ZHAO Wei2;WANG Yang1;ZHOU Guoping1*
..............page:133-136
Determination of eight kinds of artificial pigments in meat products by high performance liquid chromatography
WAN Yuhong1;ZHANG Hongling2*;LI Jingna3;HU Hangao1;HU Hai1
..............page:141-143
Determination of manganese in Chinese liquor by flame atomic absorption
WU Liping;XING Xuejuan;CHEN Xu
..............page:144-147
Production technology of Xiaoqu liquor fermented from long-grain rice by killer yeast Sa2
ZHANG Tao1;YANG Guan2;ZHANG Fengying1*
..............page:152-156
Development of a new jujube rice wine beverage
YE Yang;WANG Yang;LIU Hongmei
..............page:157-160
Fruit vinegar production technology from flat peach by submerge fermentation
ZHENG Xiaoji;LI Baokun;SHI Xuewei;WEI Changqing;SHAN Chunhui*
..............page:161-164
bu ming ze yi , yi ming jing ren lun jiu dao zhi jiu yu
wang jin yue zhang hai ying meng bao guo wu lin luo feng wen
..............page:172-176