Search Results - "Jin, Zekun"

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  1. 1
    A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

    A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin by Zheng, Yin, Fei, Yongtao, Yang, Yue, Jin, Zekun, Yu, Baoning, Li, Li

    Published in Food microbiology (01-10-2020)
    “…Lactic acid bacteria (LAB) are commonly used in soymilk fermentation to improve health-related functionality, but their contribution to sensory qualities is…”
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  2. 2
    Lacticaseibacillus rhamnosus C1 effectively inhibits Penicillium roqueforti : Effects of antimycotic culture supernatant on toxin synthesis and corresponding gene expression

    Lacticaseibacillus rhamnosus C1 effectively inhibits Penicillium roqueforti : Effects of antimycotic culture supernatant on toxin synthesis and corresponding gene expression by An, Peipei, Li, Li, Huang, Pei, Zheng, Yin, Jin, Zekun, Korma, Sameh A, Ren, Namei, Zhang, Nan

    Published in Frontiers in microbiology (26-01-2023)
    “…Recently, consumers are increasingly concerned about the contamination of food by molds and the addition of chemical preservatives. As natural and beneficial…”
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  3. 3
    Diallyl disulfide, the antibacterial component of garlic essential oil, inhibits the toxicity of Bacillus cereus ATCC 14579 at sub-inhibitory concentrations

    Diallyl disulfide, the antibacterial component of garlic essential oil, inhibits the toxicity of Bacillus cereus ATCC 14579 at sub-inhibitory concentrations by Jin, Zekun, Li, Li, Zheng, Yin, An, Peipei

    Published in Food control (01-08-2021)
    “…This study aimed to investigate the effects of diallyl disulfide (DADS), from garlic essential oil, on the toxicity of Bacillus cereus at sub-inhibitory…”
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  4. 4
    Inhibition of Bacillus cereus by garlic (Allium sativum) essential oil during manufacture of white sufu, a traditional Chinese fermented soybean curd

    Inhibition of Bacillus cereus by garlic (Allium sativum) essential oil during manufacture of white sufu, a traditional Chinese fermented soybean curd by Jin, Zekun, Li, Li, Zheng, Yin, An, Peipei

    Published in Food science & technology (01-08-2020)
    “…This study aimed to apply garlic essential oil (GEO) to control the Bacillus cereus content in white sufu, a traditional Chinese fermented soybean curd. The…”
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  5. 5
    Characterization of fermented soymilk by Schleiferilactobacillus harbinensis M1, based on the whole-genome sequence and corresponding phenotypes

    Characterization of fermented soymilk by Schleiferilactobacillus harbinensis M1, based on the whole-genome sequence and corresponding phenotypes by Zheng, Yin, Li, Li, Jin, Zekun, An, Peipei, Yang, Shang-Tian, Fei, Yongtao, Liu, Gongliang

    Published in Food science & technology (01-06-2021)
    “…The use of Schleiferilactobacillus (S.) harbinensis M1 as a starter culture, has been shown to improve the organoleptic quality of fermented soymilk, but its…”
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  6. 6
    Study on the Optimisation Scheme of Heliostat Field Based on Particle Swarm Algorithm

    Study on the Optimisation Scheme of Heliostat Field Based on Particle Swarm Algorithm by Jin, Zekun, Zhu, Manzi, Bai, Jie

    “…Tower solar thermal power generation stands as a crucial technology within the realm of renewable energy, contributing significantly to the reduction of carbon…”
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