Yaqiong Liu

发表

Nitrogen metabolism of branched‐chain alcohols acetates in jujube wine assessed by 13 C‐labeling

Yanan Xia, Yaqiong Liu, Yun Zhao, 2020 .

Combination of dark- and photo-fermentation to improve hydrogen production from Arthrospira platensis wet biomass with ammonium removal by zeolite

Jun Cheng, Junhu Zhou, K. Cen, 2012 .

[Effect of byproducts in lignocellulose hydrolysates on ethanol fermentation by Issatchenkia orientalis].

Fengqin Wang, Hui Xie, A. Song, 2014, Sheng wu gong cheng xue bao = Chinese journal of biotechnology.

Comparative study of microbial communities and volatile profiles during the inoculated and spontaneous fermentation of persimmon wine

Yaqiong Liu, Jie Wang, Jianlou Mu, 2021 .

Synthesis of highly-dispersed CuO–CeO2 catalyst through a chemisorption-hydrolysis route for CO preferential oxidation in H2-rich stream

Xitao Wang, Zhao Sun, Yaqiong Liu, 2012 .

Isoflavone Content and Anti-acetylcholinesterase Activity in Commercial Douchi (a Traditional Chinese Salt-fermented Soybean Food)

Yongqiang Cheng, Lijun Wang, M. Saito, 2009 .

Evaluation of Solar Drying on Drying Behaviour and Drying Kinetics of Penaeus vannamei

Yaqiong Liu, Jie Wang, Wenxiu Wang, 2022, Journal of Aquatic Food Product Technology.

Effects of Oak Chip Treatments on Quality of Dry White Wines During Aging

Yaqiong Liu, Jie Wang, Xiaofang Liang, 2020 .

Effects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine

Yaqiong Liu, B. Chitrakar, Jie Wang, 2022, LWT.

Cogeneration of hydrogen and methane from the pretreated biomass of algae bloom in Taihu Lake

Jun Cheng, Junhu Zhou, K. Cen, 2014 .

Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle

Yaqiong Liu, Jie Wang, Tong Zhang, 2022, Current research in food science.

Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value

Yanan Xia, Yaqiong Liu, Jie Wang, 2020 .

Characterization of Flavor Properties of Sufu by HS-SPME/GC-MS, Electronic Nose and Electronic Tongue Combined with Multivariate Statistical Analysis

Jingxuan Ke, Yaqiong Liu, Jianlou Mu, 2021, American Journal of Biochemistry and Biotechnology.

Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine

Yaqiong Liu, Jie Wang, Jianlou Mu, 2020 .

Kokumi γ-Glutamyl Peptides: Some Insight into Their Evaluation and Detection, Biosynthetic Pathways, Contribution and Changes in Food Processing

Yaqiong Liu, Jie Wang, Jianfeng Sun, 2022, Food Chemistry Advances.

Changes in quality characteristics of shrimp (Penaeus chinensis) during refrigerated storage and their correlation with protein degradation

Yaqiong Liu, Jie Wang, Jianlou Mu, 2022, Journal of Food Composition and Analysis.

Models for Predicting Quality of Solar-Dried Shrimp (Penaeus vannamei) during Storage Based on Protein Oxidation

Yaqiong Liu, Jie Wang, Wenxiu Wang, 2021 .

Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness

M. Hubbe, O. Rojas, Yaqiong Liu, 2021 .

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

Yaqiong Liu, Jie Wang, Wenxiu Wang, 2022, Ultrasonics sonochemistry.

Differential proteomic analysis using a tandem-mass-tag-based strategy to identify proteins associated with the quality indicators of Penaeus vannamei after high-pressure treatment

Yaqiong Liu, Jie Wang, Jianlou Mu, 2022, LWT.

Effects of low temperature on the dynamics of volatile compounds and their correlation with the microbial succession during the fermentation of Longyan wine

Yaqiong Liu, Jie Wang, Jianhua Luo, 2021, LWT.

Effects of organic acids on color intensification, thermodynamics, and copigmentation interactions with anthocyanins.

Yaqiong Liu, Jie Wang, Jianlou Mu, 2022, Food chemistry.

The impact of protein hydrolysis on biogenic amines production during sufu fermentation

Xu Liu, Yaqiong Liu, Jingjing Liang, 2022, Food Control.

Comparison on Flavor Compounds of Jujube Brandies Brewed from Eleven Varieties

Yanan Xia, Yaqiong Liu, Jie Wang, 2017 .

Effects and mechanism of natural phenolic acids/fatty acids on copigmentation of purple sweet potato anthocyanins

Yaqiong Liu, Jie Wang, Jianlou Mu, 2022, Current research in food science.

A TMT-based proteomic approach for investigating the effect of electron beam irradiation on the textural profiles of Litopenaeus vannamei during chilled storage.

Yaqiong Liu, Jie Wang, Jianfeng Sun, 2022, Food Chemistry.

Microbiological and Chemical Changes During the Production of Acidic Whey, A Traditional Chinese Tofu-Coagulant

Yongqiang Cheng, Yaqiong Liu, Haijie Liu, 2010 .

Screening of Saccharomyces cerevisiae: A Strategy to Enhance Flavour of Jujube Liquor

Yaqiong Liu, Jie Wang, Yao Lu, 2020 .

Physicochemical properties of red millet: A novel Chinese rice wine brewing material

Yaqiong Liu, Haiyan Yu, Jingjing Liang, 2021 .

Changes in vinegar quality and microbial dynamics during fermentation using a self-designed drum-type bioreactor

Yaqiong Liu, Jie Wang, Jianlou Mu, 2023, Frontiers in Nutrition.

Enzymatic-modified dietary fibre fraction extracted from potato residue regulates the gut microbiotas and production of short-chain fatty acids of C57BL/6 mice

Yaqiong Liu, Jie Wang, Jianlou Mu, 2021 .

Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi

Yaqiong Liu, Jie Wang, Jianfeng Sun, 2022, Ultrasonics sonochemistry.

Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation

Yaqiong Liu, Yanli Ma, Yao Lu, 2020, Food science & nutrition.

Sequential Fermentation with Torulapora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine

Yaqiong Liu, Jie Wang, Wenxiu Wang, 2021 .

Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota

Yaqiong Liu, Jie Wang, Jiarong Wang, 2022, Foods.

Comparative Study on Microbial Communities of Soil, Grape Must and Wine Fermentation of Cabernet Sauvignon Inoculated with three Commercial Yeast of Saccharomyces cerevisiae

Yaqiong Liu, Jie Wang, Jianlou Mu, 2021, American Journal of Biochemistry and Biotechnology.

The effects of enzymatic modification on the functional ingredient - Dietary fiber extracted from potato residue

Yaqiong Liu, Jie Wang, Jianlou Mu, 2022, LWT.

Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma

Yaqiong Liu, Jie Wang, Jianfeng Sun, 2023, Foods.

Sequential Generation of Fermentative Hydrogen and Methane from Swine Manure with Physicochemical Characterization

Jun Cheng, Junhu Zhou, K. Cen, 2014 .

Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines

Yaqiong Liu, Yanli Ma, Jianfeng Sun, 2023, Food Science and Technology.