Zhiping Zhao

发表

Increased Production of Coenzyme $Q_{10}$ from Genetic Engineered Rhodobacter sphaeroides Overexpressing UbiG

Ziyi Ye, Wei Wang, Jiamin Zhang, 2020 .

An Artificial Pathway for N-Hydroxy-Pipecolic Acid Production From L-Lysine in Escherichia coli

W. Wang, Hanmei Li, Ting Bai, 2022, Frontiers in Microbiology.

Flavor Composition and Microbial Community Structure of Mianning Ham

Wei Wang, Jiamin Zhang, Ting Bai, 2021, Frontiers in Microbiology.

Nitrite‐reducing performance of two Lactobacillus strains isolated from traditional Sichuan fermented sausage in different production processes

Chunyan Zhou, Lili Ji, Zhiping Zhao, 2022, Food Bioengineering.

Antibacterial Action of Selenium-Enriched Probiotics Against Pathogenic Escherichia coli

Kehe Huang, Jiajun Yang, S. Qin, 2009, Digestive Diseases and Sciences.

A Review: Microbial Diversity and Function of Fermented Meat Products in China

Dayu Liu, Yin Zhang, Wei Wang, 2021, Frontiers in Microbiology.

Microbial diversity of meat products under spoilage and its controlling approaches

Lin Chen, Demin Cai, Wei Wang, 2022, Frontiers in Nutrition.

Preparation of Selenium/Zinc-Enriched Probiotics and Their Effect on Blood Selenium and Zinc Concentrations, Antioxidant Capacities, and Intestinal Microflora in Canine

Kehe Huang, Z. Ren, Zhiping Zhao, 2011, Biological Trace Element Research.

Characterization of Quality Properties in Spoiled Mianning Ham

Rui Zhang, Yanli Zhu, Lili Ji, 2022, Foods.

Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry

Dayu Liu, Zhiping Zhao, Tao Peng, 2023, Fermentation.

Block copolymer pervaporation membranes with microphase separated structures for ethyl acetate separation

Wei Wang, Hansheng Li, Qin Wu, 2022, Separation and Purification Technology.

Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage

Xinyue Kang, Dayu Liu, Zhiping Zhao, 2023, Foods.

Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors

Zhiping Zhao, Xin Nie, Hongfan Chen, 2024, Foods.

The potential correlations between cell-free extracts from Rhodobacter sphaeroides grown under low-oxygen conditions and volatile organic compounds in Chinese-style sausage

Zhiping Zhao, Xin Nie, Hongfan Chen, 2024, Food Chemistry: X.