Lijuan Ma

发表

Trpac1, a pH response transcription regulator, is involved in cellulase gene expression in Trichoderma reesei.

Chen Li, Dongyuan Zhang, Shulin Chen, 2014, Enzyme and microbial technology.

Biocomposite of double-walled carbon nanotube-doped alginate gel for biomaterial immobilization

J. Wen, Lijuan Ma, 2008 .

Effect of pH on cellulase production and morphology of Trichoderma reesei and the application in cellulosic material hydrolysis.

Dongyuan Zhang, Shulin Chen, Lijuan Ma, 2013, Journal of biotechnology.

Optimization of sodium percarbonate pretreatment for improving 2,3-butanediol production from corncob

D. Xiao, L. Du, Lijuan Ma, 2018, Preparative biochemistry & biotechnology.

Efficient crude multi-enzyme produced by Trichoderma reesei using corncob for hydrolysis of lignocellulose

D. Xiao, L. Du, Lijuan Ma, 2017, 3 Biotech.

Optimization and evaluation of alkaline potassium permanganate pretreatment of corncob.

D. Xiao, Cuiying Zhang, Lijuan Ma, 2015, Bioresource technology.

Determination of phthalate esters in teas and tea infusions by gas chromatography-mass spectrometry.

D. Xiao, L. Du, Lijuan Ma, 2016, Food chemistry.

A lytic polysaccharide monooxygenase from Myceliophthora thermophila C1 and its characterization in cleavage of glycosidic chain of cellulose

Huitu Zhang, F. Lu, Xiao Guo, 2020 .

Evaluation and Optimization of a Superior Extraction Method for the Characterization of the Volatile Profile of Black Tea by HS-SPME/GC-MS

D. Xiao, L. Du, Lijuan Ma, 2017, Food Analytical Methods.

Effects of arsenic, cadmium and lead on growth and respiratory enzymes activity in wheat seedlings

Lina Jiang, Lijuan Ma, Yun Shao, 2011 .

Encapsulation of lactate dehydrogenase in carbon nanotube doped alginate-chitosan capsules

J. Wen, Lijuan Ma, Wenyu Lu, 2009 .

Enhancing the enzymatic hydrolysis efficiency of lignocellulose assisted by artificial fusion enzyme of swollenin-xylanase

D. Xiao, L. Fan, L. Du, 2021, Industrial Crops and Products.

Kinetic analysis of 11α-hydroxylation of steroids by Rhizopus nigricans

J. Wen, Lijuan Ma, Wenyu Lu, 2009 .

Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea

D. Xiao, L. Du, Lijuan Ma, 2022, LWT.

Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods

L. Du, R. He, Lijuan Ma, 2021, European Food Research and Technology.

Determination of Tanshinones in Salvia miltiorrhiza Bunge by High-Performance Liquid Chromatography with a Coulometric Electrode Array System

Y. Gan, Lijuan Ma, Xuezhu Zhang, 2008 .

Determination of four water-soluble compounds in Salvia miltiorrhiza Bunge by high-performance liquid chromatography with a coulometric electrode array system.

Y. Gan, Lijuan Ma, Hui Guo, 2006, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis

D. Xiao, Chao Wang, L. Du, 2019, Microchemical Journal.

Enhancement of dihydroxyacetone production by a mutant of Gluconobacter oxydans

J. Wen, Lijuan Ma, Wenyu Lu, 2010 .

Simultaneous Improvement of Limonene Production and Tolerance in Yarrowia lipolytica through Tolerance Engineering and Evolutionary Engineering.

J. Foo, Yu Zhao, D. Xiao, 2021, ACS synthetic biology.

Production of low-alcohol Huangjiu with improved acidity and reduced levels of higher alcohols by fermentation with scarless ALD6 overexpression yeast.

D. Xiao, Yefu Chen, Xuewu Guo, 2020, Food chemistry.

Effect of β-mannanase domain from Trichoderma reesei on its biochemical characters and synergistic hydrolysis of sugarcane bagasse.

D. Xiao, L. Du, Lijuan Ma, 2018, Journal of the science of food and agriculture.

Effect of highly branched hyphal morphology on the enhanced production of cellulase in Trichoderma reesei DES-15

Dongyuan Zhang, Shulin Chen, R. He, 2016, 3 Biotech.

Kinetic studies on batch cultivation of Trichoderma reesei and application to enhance cellulase production by fed-batch fermentation.

Dongyuan Zhang, Shulin Chen, Wendi Jia, 2013, Journal of biotechnology.

Optimization of an Aqueous Two-Phase System for the Determination of Trace Ethyl Carbamate in Red Wine.

D. Xiao, L. Du, Lijuan Ma, 2019, Journal of food protection.

Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2.

D. Xiao, L. Du, Lijuan Ma, 2017, Journal of agricultural and food chemistry.

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.

Hong Wang, L. Du, Lijuan Ma, 2022, Food chemistry.

Characterization of the Interactions between Polyethylene Glycol and Cellulase during the Hydrolysis of Lignocellulose

Liang Yu, Dongyuan Zhang, Shulin Chen, 2015, BioEnergy Research.

Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae

L. Du, Lijuan Ma, Ziping Du, 2023, European Food Research and Technology.

Efficient immobilization of lactate dehydrogenase in biocomposites of double-walled carbon nanotube-doped alginate gel

J. Wen, Qinggele Caiyin, Lijuan Ma, 2008 .

Construction of a constitutively expressed homo-fermentative pathway in Lactobacillus brevis

Shulin Chen, W. Guo, Demao Li, 2014, Applied Microbiology and Biotechnology.

The characteristic of the key aroma-active components in White tea using GC-TOF/MS and GC-O combined with sensory-directed flavor analysis.

L. Du, Lijuan Ma, Ziping Du, 2023, Journal of the science of food and agriculture.

Determination of phthalate esters in teas and tea infusions by gas chromatography-mass spectrometry.

D. Xiao, L. Du, Lijuan Ma, 2016, Food chemistry.