Yun-Cheng Li

发表

Synergistic effects of TAL1 over-expression and PHO13 deletion on the weak acid inhibition of xylose fermentation by industrial Saccharomyces cerevisiae strain

Yue-qin Tang, K. Kida, Zi-Xi Gou, 2014, Biotechnology Letters.

Inhibitor tolerance of a recombinant flocculating industrial Saccharomyces cerevisiae strain during glucose and xylose co-fermentation

Yue-qin Tang, K. Kida, Zi-Yuan Xia, 2017, Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology].

Transcriptome changes in adaptive evolution of xylose-fermenting industrial Saccharomyces cerevisiae strains with δ-integration of different xylA genes

Yue-qin Tang, Zhao-Yong Sun, Min Gou, 2017, Applied Microbiology and Biotechnology.

Xylose fermentation efficiency and inhibitor tolerance of the recombinant industrial Saccharomyces cerevisiae strain NAPX37

Yue-qin Tang, Xiao-Lei Wu, K. Kida, 2016, Applied Microbiology and Biotechnology.

Variation in nutritional compositions, antioxidant activity and microstructure of Lycopus lucidus Turcz. root at different harvest times.

Peng Sang, Julianna H. Huang, Yun-Cheng Li, 2015, Food chemistry.

Combination of mutagenesis and adaptive evolution to engineer salt-tolerant and aroma-producing yeast for soy sauce fermentation.

Hua Yu, Dayu Liu, Yun-Cheng Li, 2021, Journal of the science of food and agriculture.

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii.

Lianxin Peng, Dayu Liu, Yun-Cheng Li, 2020, Food chemistry.

Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion.

Donghong Liu, Wenjun Wang, Wei-jun Chen, 2022, Food chemistry.

Simultaneously enhanced stability and biological activities of chlorogenic acid by covalent grafting with soluble oat β-glucan

Zheng Wang, Wei-jun Chen, Dayu Liu, 2022, Food chemistry: X.

The characteristics of konjac glucomannan octenyl succinate (KGOS) prepared with different substitution rates.

Geng Zhong, Dayu Liu, Yun-Cheng Li, 2018, Carbohydrate polymers.

In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate

Hua Yu, Dayu Liu, Yun-Cheng Li, 2020, Food science & nutrition.

Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice

Yun Deng, Da-Yu Liu, Yun-Cheng Li, 2022, LWT.

Comparative review and the recent progress in detection technologies of meat product adulteration.

Yin Zhang, Wei Wang, Yun-Cheng Li, 2020, Comprehensive reviews in food science and food safety.

The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage.

Li Zhou, Wei-jun Chen, Dayu Liu, 2022, Food research international.

The Efficiency of Lemon Essential Oil-Based Nanoemulsions on the Inhibition of Phomopsis sp. and Reduction of Postharvest Decay of Kiwifruit

Wei-jun Chen, Dayu Liu, Yun-Cheng Li, 2022, Foods.

Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat.

Wei-jun Chen, Dayu Liu, Yun-Cheng Li, 2022, Journal of the science of food and agriculture.

Preparation and characterization of feruloylated oat β-glucan with antioxidant activity and colon-targeted delivery.

Wei-jun Chen, Dayu Liu, Yun-Cheng Li, 2021, Carbohydrate polymers.

Comparative Transcriptome Analysis to Investigate the Immunotoxicity Mechanism Triggered by Dimethomorph on Human Jurkat T Cell Lines

Yongzhong Qian, Yun Li, Yanyang Xu, 2022, Foods.

Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage.

Wei-jun Chen, Dayu Liu, Yun-Cheng Li, 2022, The Journal of the Science of Food and Agriculture.

Konjac glucomannan octenyl succinate (KGOS) as an emulsifier for lipophilic bioactive nutrient encapsulation.

Geng Zhong, Lianxin Peng, Hua Yu, 2018, Journal of the science of food and agriculture.

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Zheng Wang, Dan Liu, Yun-Cheng Li, 2023, Food chemistry: X.

Functional expression of xylose isomerase in flocculating industrial Saccharomyces cerevisiae strain for bioethanol production.

Yue-qin Tang, K. Kida, Min Gou, 2016, Journal of bioscience and bioengineering.

Comparative Transcriptome Analysis of Recombinant Industrial Saccharomyces cerevisiae Strains with Different Xylose Utilization Pathways

Yue-qin Tang, Zhao-Yong Sun, Cai-Yun Xie, 2019, Applied Biochemistry and Biotechnology.

Konjac glucomannan octenyl succinate as a novel encapsulation wall material to improve curcumin stability and bioavailability.

Lianxin Peng, Dayu Liu, Yun-Cheng Li, 2020, Carbohydrate polymers.

Transcriptome changes in adaptive evolution of xylose-fermenting industrial Saccharomyces cerevisiae strains with δ-integration of different xylA genes

Yue-qin Tang, Zhao-Yong Sun, Min Gou, 2017, Applied Microbiology and Biotechnology.

Xylose fermentation efficiency and inhibitor tolerance of the recombinant industrial Saccharomyces cerevisiae strain NAPX37

Yue-qin Tang, K. Kida, K. Mitsumasu, 2016, Applied Microbiology and Biotechnology.

Complex wall materials of polysaccharide and protein effectively protected numb-taste substance degradation of Zanthoxylum bungeanum.

Wei-jun Chen, Dayu Liu, Yin Zhang, 2021, Journal of the science of food and agriculture.

Effects of grafting methods and raw materials on the physicochemical properties and biological activities of phenolic acids grafted oat β-glucan.

Li Zhou, Yun-Cheng Li, Yan Luo, 2023, Food research international.

Functional expression of xylose isomerase in flocculating industrial Saccharomyces cerevisiae strain for bioethanol production.

Yue-qin Tang, K. Kida, Min Gou, 2016, Journal of Bioscience and Bioengineering.

Synergistic effects of TAL1 over-expression and PHO13 deletion on the weak acid inhibition of xylose fermentation by industrial Saccharomyces cerevisiae strain

Yue-qin Tang, K. Kida, Zi-Xi Gou, 2014, Biotechnology Letters.

Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice.

Yun-Cheng Li, Fan-Bing Meng, Yun Deng, 2024, Food chemistry.