Yunping Yao

发表

Preparation and characterization of molecularly imprinted silica monolith for screening sulfamethazine.

Guozhen Fang, Shuo Wang, Jinxing He, 2010, Journal of separation science.

Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: Towards the production of different soy sauce flavors.

Chunling Wang, Yunping Yao, Guozhong Zhao, 2012, Journal of proteomics.

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

Yunping Yao, Guozhong Zhao, Yifei Wang, 2020, Toxins.

Mechanism of the initial oxidation of monounsaturated fatty acids.

Yunping Yao, Changmo Li, Cong Ding, 2022, Food chemistry.

Dairy Processing Affects the Gut Digestion and Microecology by Changing the Structure and Composition of Milk Fat Globules.

Xingguo Wang, Ting Guo, Yunping Yao, 2021, Journal of agricultural and food chemistry.

Functional properties of soy sauce and metabolism genes of strains for fermentation

Chunling Wang, Yunping Yao, Guozhong Zhao, 2013 .

Effects of Human, Caprine, and Bovine Milk Fat Globules on Microbiota Adhesion and Gut Microecology.

Xingguo Wang, Yunping Yao, Changmo Li, 2021, Journal of agricultural and food chemistry.

Specificity of acyl-CoA binding protein to acyl-CoAs: influence on the lipid metabolism in Aspergillus oryzae

Xiao-guang Liu, Yunping Yao, Guozhong Zhao, 2016 .

Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation

Yunping Yao, Yanping Cao, Guozhong Zhao, 2018, Front. Microbiol..

Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses.

Yunping Yao, Guozhong Zhao, Zhifei Pan, 2020, Food research international.

Comparison of the genomes and transcriptomes associated with the different protease secretions of Aspergillus oryzae 100-8 and 3.042

Chunling Wang, Yunping Yao, Guozhong Zhao, 2014, Biotechnology Letters.

The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China.

Yunping Yao, Changmo Li, Shuo Wang, 2019, Journal of oleo science.

Draft Genome Sequence of Aspergillus oryzae Strain 3.042

Chunling Wang, Yunping Yao, Guozhong Zhao, 2012, Eukaryotic Cell.

Comparison and analysis of fatty acids, sterols, and tocopherols in eight vegetable oils.

Yunping Yao, Huilin Liu, Changmo Li, 2011, Journal of agricultural and food chemistry.

Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China

Yunping Yao, Guozhong Zhao, Yulin Lu, 2021 .

Lipid composition and structural characteristics of bovine, caprine and human milk fat globules

Qingzhe Jin, Xingguo Wang, Yunping Yao, 2016 .

Milk fat globules by confocal Raman microscopy: Differences in human, bovine and caprine milk

Qingzhe Jin, Xingguo Wang, Yunping Yao, 2016 .

Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce.

Guozhong Zhao, Shengping Jiang, Xiaowen Wang, 2019, Food chemistry.

Multi-residue determination of organophosphorus and organochlorine pesticides in environmental samples using solid-phase extraction with cigarette filter followed by gas chromatography-mass spectrometry.

Shuo Wang, Yunping Yao, Junping Wang, 2012, Journal of separation science.

The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean.

Yunping Yao, F. Zheng, Guozhong Zhao, 2020, Journal of the science of food and agriculture.

Effect of Hericium erinaceus on bacterial diversity and volatile flavor changes of soy sauce

F. Lu, Yunping Yao, Guozhong Zhao, 2020 .

Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis.

Yunping Yao, Guozhong Zhao, Xiaowen Wang, 2020, Food & function.

Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses

Yunping Yao, F. Zheng, Guozhong Zhao, 2021, Frontiers in Microbiology.

Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS.

Sherif M. Abed, Qingzhe Jin, Xingguo Wang, 2017, Food chemistry.

Effects of freeze drying and spray drying on the microstructure and composition of milk fat globules

Qingzhe Jin, Xingguo Wang, Yunping Yao, 2016 .

Determination of microbial diversities and aroma characteristics of Beitang shrimp paste.

Yunping Yao, Guozhong Zhao, Hadiatullah Hadiatullah, 2020, Food chemistry.

Dynamic changes in the triacylglycerol composition and crystallization behavior of cocoa butter

Yunping Yao, Changmo Li, Shuo Wang, 2020 .

Insights into the microbiota and driving forces to control the quality of vinegar

Yunping Yao, Guozhong Zhao, Xinyun Zhou, 2022, LWT.

Combined urea-thin layer chromatography and silver nitrate-thin layer chromatography for micro separation and determination of hard-to-detect branched chain fatty acids in natural lipids.

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2015, Journal of chromatography. A.

Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench)

Yunping Yao, Guozhong Zhao, Zhifei Pan, 2020 .

Comparison and analysis of the genomes of two Aspergillus oryzae strains.

Yunping Yao, Guozhong Zhao, Xiaohong Cao, 2013, Journal of agricultural and food chemistry.

Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation.

Guozhong Zhao, Lihua Hou, Chunling Wang, 2013, International journal of food microbiology.

Effects of Low-melting-point Fractions of Cocoa Butter on Rice Bran Wax-corn Oil Mixtures: Thermal, Crystallization and Rheological Properties.

Yunping Yao, Changmo Li, Dan Liu, 2021, Journal of oleo science.

Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce

Jianxin Zhao, Hao Zhang, Chunling Wang, 2015, BioMed research international.

Draft Genome Sequence of Aspergillus oryzae 100-8, an Increased Acid Protease Production Strain

Chunling Wang, Yunping Yao, Guozhong Zhao, 2014, Genome Announcements.

Mechanisms of isomerization and oxidation in heated trilinolein by DFT method

Yunping Yao, Changmo Li, Hongyan Mu, 2019, RSC advances.

Removal performance and mechanisms of toxic hexavalent chromium (Cr(VI)) with ZnCl2 enhanced acidic vinegar residue biochar.

S. Jia, Yunping Yao, Guozhong Zhao, 2021, Journal of hazardous materials.

Microstructural and lipid composition changes in milk fat globules during milk powder manufacture

Xingguo Wang, Yunping Yao, X. Zou, 2015 .

Molecular Reaction Mechanism for the Formation of 3-Chloropropanediol Esters in Oils and Fats.

Yunping Yao, Changmo Li, Shuo Wang, 2019, Journal of agricultural and food chemistry.

Zeaxanthin in Soybean oil: impact of oxidative stability, degradation pattern and product analysis.

Yunping Yao, Changmo Li, Shuo Wang, 2020, Journal of agricultural and food chemistry.

The Effect of Cooling Rate on the Microstructure and Macroscopic Properties of Rice Bran Wax Oleogels.

Yunping Yao, Changmo Li, Shuo Wang, 2021, Journal of oleo science.

Evaluation of fatty acid composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2016 .

Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products.

Yunping Yao, Changmo Li, Wentao Liu, 2021, Food chemistry.

The correlation between colonization and the biological properties of Lactobacillus sp.

Yunping Yao, Guozhong Zhao, Man Cui, 2020 .

Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation.

Yunping Yao, Guozhong Zhao, Xueli Liu, 2023, Critical reviews in food science and nutrition.

Gene regulation in Aspergillus oryzae promotes hyphal growth and flavor formation in soy sauce koji

Wei Chen, Yunping Yao, Guozhong Zhao, 2015 .

Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products

Yunping Yao, Guozhong Zhao, Hadiatullah Hadiatullah, 2021 .

Steam explosion pretreatment of soy sauce residue for improving the soybean paste flavor

Yunping Yao, Guozhong Zhao, Zhifei Pan, 2021 .

Comparison of the genomes and transcriptomes associated with the different protease secretions of Aspergillus oryzae 100-8 and 3.042

Chunling Wang, Yunping Yao, Guozhong Zhao, 2014, Biotechnology Letters.

Bacteriostatic mechanism of Lactiplantibacillus plantarum CS3 cell-free supernatant of on soy sauce spoilage bacteria

Yunping Yao, Guozhong Zhao, Qifeng Wang, 2024, Food Bioscience.