Guanmian Wei

Isolation, genomic characterization, and safety assessment of an O -desmethylangolensin-producing Clostridium beijerinckii strain from Chinese Stinky Tofu

Xia Guo, Sifan Zhang, Ziyi Cui, Ying Zhang et autres

ABSTRACT The health benefits of dietary soy isoflavones are largely mediated by specific microbial metabolites, such as O -desmethylangolensin ( O -DMA). However, the diversity and application potential of O -DMA-producing strains remain poorly explored, primarily due to the limited availability of …

cn (code pays fourni par la source)

Characteristic aroma compounds during the fermentation of oil furu, a Chinese fermented soybean curd

Guanmian Wei, Kaixuan Li, Yaxin Sang, Joe M. Regenstein et autres

cn, us (code pays fourni par la source)

Characterizing microbiota structure, metabolomic profile and aroma profile of traditional and mechanical fermented baijiu during fermentation

Guanmian Wei

cn (code pays fourni par la source)

Structural characterization and protective activities against ethanol-induced damage of polysaccharide from Ziziphus jujuba Mill

Ziyi Zhang, Kaixuan Li, Feiran Zhao, Guanmian Wei et autres

cn, us (code pays fourni par la source)

Structural Characterization and Bioactivity Evaluation of Polysaccharide from Ziziphus Jujuba Mill

Ziyi Zhang, Kaixuan Li, Feiran Zhao, Guanmian Wei et autres

cn, us (code pays fourni par la source)

Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curds

Guanmian Wei, Feiran Zhao, Ziyi Zhang, Joe M. Regenstein et autres

cn, us (code pays fourni par la source)

Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters

Guanmian Wei, Ziyi Zhang, Feiran Zhao, Yaxin Sang et autres

cn, us (code pays fourni par la source)

Microbiota structure of traditional starters from around the Tai‐hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread

Guanmian Wei, Joe M. Regenstein

BACKGROUND: Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation times. Therefore, analyzing the microbial flora of …

cn, us (code pays fourni par la source)

Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread

Guanmian Wei, Bimal Chitrakar, Jiangna Wu, Yaxin Sang

BACKGROUND: Chinese steamed bread (CSB) is a popular staple food in China with traditional ethnic characteristics. CSB with traditional starters has good flavor and texture but is unstable and requires a long preparation time. Therefore, it is necessary to analyze the traditional …

cn (code pays fourni par la source)

Three recombinant peroxidases as a degradation agent of aflatoxin M1 applied in milk and beer

Xiaoyu Liu, Fangkun Zhao, Bimal Chitrakar, Guanmian Wei et autres

cn (code pays fourni par la source)

Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review

Guanmian Wei, Bimal Chitrakar, Joe M. Regenstein, Yaxin Sang et autres

cn, us (code pays fourni par la source)

The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd

Guanmian Wei, Joe M. Regenstein, Peng Zhou

The proteolysis and peptidomic profiles and potential bioactivities of fermented soybean curd (furu) during fermentation were studied. The degree of protein hydrolysis (DH) and peptide content significantly increased with fermentation time (p < 0.05), and reached the highest levels after ripening for …

cn, us (code pays fourni par la source)