Zhang C - Search Results

1

Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China.

Pang Z, Li W, Hao J, Xu Y, Du B, Zhang C, Wang K, Zhu H, Wang H, Li X, Guo C. Pang Z, et al. Among authors: zhang c. Foods. 2023 Jan 9;12(2):326. doi: 10.3390/foods12020326. Foods. 2023. PMID: 36673417 Free PMC article.

2

[The role of the mesencephalic gray in acupuncture analgesia].

Zhang CC, Li XC. Zhang CC, et al. Sheng Li Ke Xue Jin Zhan. 1983 Jul;14(3):254-7. Sheng Li Ke Xue Jin Zhan. 1983. PMID: 6316493 Chinese. No abstract available.

3

[The pacemaker of the ureteral action potential and peristaltic activity].

Zhang CC, Li XC. Zhang CC, et al. Sheng Li Ke Xue Jin Zhan. 1983 Jan;14(1):74-7. Sheng Li Ke Xue Jin Zhan. 1983. PMID: 6857224 Chinese. No abstract available.

4

Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation.

Zhu Y, Zhang F, Zhang C, Yang L, Fan G, Xu Y, Sun B, Li X. Zhu Y, et al. Among authors: zhang c, zhang f. Sci Rep. 2018 Jun 5;8(1):8612. doi: 10.1038/s41598-018-26787-6. Sci Rep. 2018. PMID: 29872163 Free PMC article.

5

Structural and functional analyses of three purified polysaccharides isolated from Chinese Huaishan-yams.

Zhu Y, Yang L, Zhang C, Tian Y, Zhang F, Li X. Zhu Y, et al. Among authors: zhang c, zhang f. Int J Biol Macromol. 2018 Dec;120(Pt A):693-701. doi: 10.1016/j.ijbiomac.2018.08.143. Epub 2018 Aug 29. Int J Biol Macromol. 2018. PMID: 30171943

6

Improving the thermostability and catalytic efficiency of GH11 xylanase PjxA by adding disulfide bridges.

Teng C, Jiang Y, Xu Y, Li Q, Li X, Fan G, Xiong K, Yang R, Zhang C, Ma R, Zhu Y, Li J, Wang C. Teng C, et al. Among authors: zhang c. Int J Biol Macromol. 2019 May 1;128:354-362. doi: 10.1016/j.ijbiomac.2019.01.087. Epub 2019 Jan 22. Int J Biol Macromol. 2019. PMID: 30682487

7

Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism.

Li W, Fan G, Fu Z, Wang W, Xu Y, Teng C, Zhang C, Yang R, Sun B, Li X. Li W, et al. Among authors: zhang c. Food Res Int. 2020 Mar;129:108837. doi: 10.1016/j.foodres.2019.108837. Epub 2019 Dec 9. Food Res Int. 2020. PMID: 32036879

8

Biodegradation of phthalate esters by Paracoccus kondratievae BJQ0001 isolated from Jiuqu (Baijiu fermentation starter) and identification of the ester bond hydrolysis enzyme.

Xu Y, Minhazul KAHM, Wang X, Liu X, Li X, Meng Q, Li H, Zhang C, Sun X, Sun B. Xu Y, et al. Among authors: zhang c. Environ Pollut. 2020 Aug;263(Pt B):114506. doi: 10.1016/j.envpol.2020.114506. Epub 2020 Apr 3. Environ Pollut. 2020. PMID: 32268225

9

Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu.

Xu Y, Wang X, Liu X, Li X, Zhang C, Li W, Sun X, Wang W, Sun B. Xu Y, et al. Among authors: zhang c. Food Chem. 2021 Feb 15;338:128025. doi: 10.1016/j.foodchem.2020.128025. Epub 2020 Sep 8. Food Chem. 2021. PMID: 32927200

10

Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation.

Wang W, Xu Y, Huang H, Pang Z, Fu Z, Niu J, Zhang C, Li W, Li X, Sun B. Wang W, et al. Among authors: zhang c. Food Res Int. 2021 Dec;150(Pt A):110741. doi: 10.1016/j.foodres.2021.110741. Epub 2021 Oct 12. Food Res Int. 2021. PMID: 34865760

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