Liu WL - Search Results

1

Proteolysis Degree of Protein Corona Affect Ultrasound-Induced Sublethal Effects on Saccharomyces cerevisiae: Transcriptomics Analysis and Adaptive Regulation of Membrane Homeostasis.

Zheng ZY, Feng CH, Xie G, Liu WL, Zhu XL. Zheng ZY, et al. Among authors: liu wl. Foods. 2022 Dec 1;11(23):3883. doi: 10.3390/foods11233883. Foods. 2022. PMID: 36496692 Free PMC article.

2

The joint effect of ultrasound and magnetic Fe₃O₄ nanoparticles on the yield of 2,6-dimethoxy-ρ-benzoquinone from fermented wheat germ: Comparison of evolutionary algorithms and interactive analysis of paired-factors.

Zheng ZY, Xie G, Li L, Liu WL. Zheng ZY, et al. Among authors: liu wl. Food Chem. 2020 Jan 1;302:125275. doi: 10.1016/j.foodchem.2019.125275. Epub 2019 Jul 27. Food Chem. 2020. PMID: 31442701

3

Proteolysis modification targeting protein corona affects ultrasound-induced membrane homeostasis of saccharomyces cerevisiae: Analysis of lipid relative contributions on membrane properties.

Zheng ZY, Xie G, Tan GL, Liu WL. Zheng ZY, et al. Among authors: liu wl. Front Microbiol. 2023 Jan 26;14:1082666. doi: 10.3389/fmicb.2023.1082666. eCollection 2023. Front Microbiol. 2023. PMID: 36778851 Free PMC article.

4

The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage.

Li H, Guan H, Zhang X, Xing S, Liu W, Kim IC, Gong H. Li H, et al. Molecules. 2023 Sep 9;28(18):6539. doi: 10.3390/molecules28186539. Molecules. 2023. PMID: 37764317 Free PMC article.

5

Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality.

Sun SY, Gong HS, Zhao YP, Liu WL, Jin CW. Sun SY, et al. Among authors: liu wl. J Sci Food Agric. 2016 Apr;96(6):1880-7. doi: 10.1002/jsfa.7293. Epub 2015 Jul 6. J Sci Food Agric. 2016. PMID: 26041620

6

Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines.

Liu W, Li H, Jiang D, Zhang Y, Zhang S, Sun S. Liu W, et al. Food Microbiol. 2020 Oct;91:103551. doi: 10.1016/j.fm.2020.103551. Epub 2020 May 26. Food Microbiol. 2020. PMID: 32539970

7

Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai.

Zhang X, Li Y, Zhao Y, Guan H, Jin C, Gong H, Sun X, Wang P, Li H, Liu W. Zhang X, et al. Food Res Int. 2023 Jun;168:112780. doi: 10.1016/j.foodres.2023.112780. Epub 2023 Mar 30. Food Res Int. 2023. PMID: 37120226

8

Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations.

Li H, Jiang D, Liu W, Yang Y, Zhang Y, Jin C, Sun S. Li H, et al. Food Res Int. 2020 Feb;128:108801. doi: 10.1016/j.foodres.2019.108801. Epub 2019 Nov 21. Food Res Int. 2020. PMID: 31955763

9

Characterization of recombinant Zea mays transglutaminase expressed in Pichia pastoris and its impact on full and non-fat yoghurts.

Li H, Zhang L, Cui Y, Luo X, Xue C, Wang S, Jiao Y, Zhang S, Liu W, Fan R, Du M, Yi H, Han X. Li H, et al. J Sci Food Agric. 2014 Apr;94(6):1225-30. doi: 10.1002/jsfa.6402. Epub 2013 Oct 21. J Sci Food Agric. 2014. PMID: 24105803

10

Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines.

Sun SY, Gong HS, Liu WL, Jin CW. Sun SY, et al. Among authors: liu wl. Food Microbiol. 2016 May;55:16-24. doi: 10.1016/j.fm.2015.11.016. Epub 2015 Nov 26. Food Microbiol. 2016. PMID: 26742612

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