Wu Q - Search Results

1

Urea production by yeasts other than Saccharomyces in food fermentation.

Wu Q, Cui K, Lin J, Zhu Y, Xu Y. Wu Q, et al. FEMS Yeast Res. 2017 Nov 1;17(7). doi: 10.1093/femsyr/fox072. FEMS Yeast Res. 2017. PMID: 29040547

2

Precursor supply strategy for tetramethylpyrazine production by bacillus subtilis on solid-state fermentation of wheat bran.

Hao F, Wu Q, Xu Y. Hao F, et al. Among authors: wu q. Appl Biochem Biotechnol. 2013 Feb;169(4):1346-52. doi: 10.1007/s12010-012-0083-0. Epub 2013 Jan 11. Appl Biochem Biotechnol. 2013. PMID: 23306895

3

Genome Sequence of Bacillus licheniformis CGMCC3963, a Stress-Resistant Strain Isolated in a Chinese Traditional Solid-State Liquor-Making Process.

Wu Q, Peng S, Yu Y, Li Y, Xu Y. Wu Q, et al. Genome Announc. 2013 Jan;1(1):e00060-12. doi: 10.1128/genomeA.00060-12. Epub 2013 Feb 7. Genome Announc. 2013. PMID: 23405325 Free PMC article.

4

Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor.

Wu Q, Chen L, Xu Y. Wu Q, et al. Int J Food Microbiol. 2013 Sep 2;166(2):323-30. doi: 10.1016/j.ijfoodmicro.2013.07.003. Epub 2013 Jul 12. Int J Food Microbiol. 2013. PMID: 23978339

5

Immobilized Rhodotorula mucilaginosa: a novel urethanase-producing strain for degrading ethyl carbamate.

Wu Q, Zhao Y, Wang D, Xu Y. Wu Q, et al. Appl Biochem Biotechnol. 2013 Dec;171(8):2220-32. doi: 10.1007/s12010-013-0493-7. Epub 2013 Sep 14. Appl Biochem Biotechnol. 2013. PMID: 24037516

6

In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor.

Kong Y, Wu Q, Zhang Y, Xu Y. Kong Y, et al. Among authors: wu q. Appl Environ Microbiol. 2014 Jun;80(12):3667-76. doi: 10.1128/AEM.04219-13. Appl Environ Microbiol. 2014. PMID: 24727269 Free PMC article.

7

Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor.

Chen B, Wu Q, Xu Y. Chen B, et al. Among authors: wu q. Int J Food Microbiol. 2014 Jun 2;179:80-4. doi: 10.1016/j.ijfoodmicro.2014.03.011. Epub 2014 Mar 15. Int J Food Microbiol. 2014. PMID: 24742997

8

Development, validation and application of specific primers for analyzing the clostridial diversity in dark fermentation pit mud by PCR-DGGE.

Hu XL, Wang HY, Wu Q, Xu Y. Hu XL, et al. Among authors: wu q. Bioresour Technol. 2014 Jul;163:40-7. doi: 10.1016/j.biortech.2014.04.008. Epub 2014 Apr 16. Bioresour Technol. 2014. PMID: 24780271

9

Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation.

Wu Q, Ling J, Xu Y. Wu Q, et al. Appl Environ Microbiol. 2014 Jul;80(14):4450-9. doi: 10.1128/AEM.00905-14. Epub 2014 May 9. Appl Environ Microbiol. 2014. PMID: 24814798 Free PMC article.

10

Lichenysin, a cyclooctapeptide occurring in Chinese liquor jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interactions.

Zhang R, Wu Q, Xu Y. Zhang R, et al. Among authors: wu q. J Agric Food Chem. 2014 Aug 20;62(33):8302-7. doi: 10.1021/jf502053g. Epub 2014 Aug 8. J Agric Food Chem. 2014. PMID: 25065507

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

25,593 results

Search Page

Filters