Guozhong Zhao

发表

Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzae.

Zhen‐Chuan Fan, Guozhong Zhao, L. Ding, 2019, Food chemistry.

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.

Recombinant expression, purification, and characterization of an acyl-CoA binding protein from Aspergillus oryzae

X. Liu, Guozhong Zhao, M. Li, 2015, Biotechnology Letters.

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

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

Transcriptomics of Lactic Acid Bacteria

Guozhong Zhao, Zhen-Lin Gu, 2019, Lactic Acid Bacteria.

Role of lactic acid bacteria on the yogurt flavour: A review

Guozhong Zhao, Haiyan Yu, H. Tian, 2017 .

Production of exopolysaccharide by Bifidobacterium longum isolated from elderly and infant feces and analysis of priming glycosyltransferase genes

Wei Chen, Jianxin Zhao, Hao Zhang, 2017 .

Impact of steam explosion pretreatment of defatted soybean meal on the flavor of soy sauce

Guozhong Zhao, Hadiatullah Hadiatullah, Xinyun Zhou, 2022, LWT.

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

Chunling Wang, Yunping Yao, Guozhong Zhao, 2013 .

Formation and Resuscitation of Viable but Nonculturable Salmonella typhi

Chunling Wang, Guozhong Zhao, L. Hou, 2012, BioMed research international.

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..

Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis

Chunling Wang, Guozhong Zhao, L. Hou, 2012 .

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.

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.

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.

Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce.

Guozhong Zhao, Hadiatullah Hadiatullah, Yulin Lu, 2022, Food chemistry.

Investigation of gas-producing bacteria in sufu and its effective method to control their growth

Hao Wang, Guozhong Zhao, Zhifei Pan, 2021, LWT.

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.

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.

Fate of deoxynivalenol and degradation products degraded by aqueous ozone in contaminated wheat.

Yinzhi Zhang, Jian Ji, Xiulan Sun, 2020, Food research international.

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

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

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

Yunping Yao, Guozhong Zhao, Zhifei Pan, 2020 .

Creation of the technique of interspecific hybridization for breeding in cotton

Li-Ming Liang, Guozhong Zhao, Chuanwei Sun, 2002 .

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.

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.

Metabolism of Fructooligosaccharides in Lactobacillus plantarum ST-III via Differential Gene Transcription and Alteration of Cell Membrane Fluidity

Wei Chen, B. Guo, Guozhong Zhao, 2015, Applied and Environmental Microbiology.

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 .

Flavour Analysis of Chinese Cereal Vinegar

Chunling Wang, Guozhong Zhao, W. Qi, 2013 .

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.

Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3.

Hao Wang, Guozhong Zhao, Hadiatullah Hadiatullah, 2023, Food chemistry.

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

Wei Chen, Yunping Yao, Guozhong Zhao, 2015 .

Recombinant expression, purification, and characterization of an acyl-CoA binding protein from Aspergillus oryzae

X. Liu, Guozhong Zhao, M. Li, 2016, Biotechnology Letters.

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 .

Mphy gene reveals the involvement of light source in the regulation of pigment metabolism in Monascus ruber

Guozhong Zhao, Wanjun Yu, Mian-hua Chen, 2023, Food Bioscience.

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.