Guoxian Gu

发表

Multivariate modeling of aging in bottled lager beer by principal component analysis and multiple regression methods.

Jian-Jun Dong, Jing Liu, Qi Li, 2008, Journal of agricultural and food chemistry.

Traditional Foods and Beverages of Nepal—A Review

T. Karki, Guoxian Gu, N. Dahal, 2005 .

Thermostable Bacillus amyloliquefaciens β-1, 3-1, 4-glucanase: In Vitro Evolution

Qi Li, Jiufu Qin, Yongxian Li, 2010 .

[Optimization of cloning and expression of beta-glucanase gene from Bacillus amyloliquefaciens].

Linjiang Zhu, Qi Li, Yongxian Li, 2009, Sheng wu gong cheng xue bao = Chinese journal of biotechnology.

[Improvement of thermostability of beta-1,3-1,4-glucanase from Bacillus amyloliquefaciens BS5582 through in vitro evolution].

Qi Li, Jiufu Qin, F. Zheng, 2010, Sheng wu gong cheng xue bao = Chinese journal of biotechnology.

Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.).

Haifeng Zhao, Jian-Jun Dong, Wei Fan, 2006, Journal of agricultural and food chemistry.

Studies on water-extractable arabinoxylans during malting and brewing

Zhongping Shi, Zhonggui Mao, Jian Lu, 2005 .

Identification of the Major Proteins in Beer Foam by Mass Spectrometry following Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis

Jian-Jun Dong, Junhong Yu, Wei Fan, 2006 .

Construction of a Single PEP4 Allele Deletion in Saccharomyces carlsbergensis and a Preliminary Evaluation of Its Brewing Performance

R. Speers, Jing Chen, Jian-Jun Dong, 2008 .

Improvement in the Anti-staling Capability of Beer by Genetically Modifying Industrial Brewing Yeast with High Glutathione Content

Qi Li, Kai Jiang, Guoxian Gu, 2007 .

Effect of pH, Cultivation Time and Substrate Concentration on the Endoxylanase Production by Aspergillus awamori ZH-26 under Submerged Fermentation Using Central Composite Rotary Design

Zhonggui Mao, Jian Lu, Yin Li, 2006 .

Factors Influencing the Organic Acids Content in Final Malt

Yin Li, Guoxian Gu, Yang Xiang, 2006 .

[Effects of knockout ECM25/YJL201W gene in brewing yeast on beer flavor stability].

Qi Li, W. Shen, Guoxian Gu, 2008, Sheng wu gong cheng xue bao = Chinese journal of biotechnology.

Improvement of beer flavor stability by screening anti--staling brewers' yeast

Qi Li, Guoxian Gu, Xu-chu Pan, 2004 .

Characterization of the Enzymatic Degradation of Arabinoxylans in Grist Containing Wheat Malt Using Response Surface Methodology

Zhonggui Mao, Guoxian Gu, Y. Lu, 2005 .

Control of arabinoxylan solubilization and hydrolysis in mashing

Jian Lu, Yin Li, Guoxian Gu, 2005 .

Application of Rep-PCR fingerprint in rapid identification of beer-spoilage bacteria

Qi Li, F. Zheng, Guoxian Gu, 2006 .

Investigation of New Indexes to Evaluate Aging of Bottled Lager Beer

Jian-Jun Dong, Jing Liu, Qi Li, 2008 .

Mathematical modeling for prediction of endo-xylanase activity and arabinoxylans concentration during mashing of barley malts for brewing

Jian Lu, Zhongping Shi, Zhonggui Mao, 2004, Biotechnology Letters.

Influencing factors of hydrogen bonding intensity in beer

Qi Li, Jian-Jun Dong, Chun-feng Liu, 2014, Journal of Food Science and Technology.

Organic Acids of Commercial Beers in China: A Chemometric Study

P. Schwarz, Yin Li, Yingying Xu, 2007 .