Alternate Title: Study on the Storage Quality of Ready-to-eat Deep-fried Goose Breast. (English)

المؤلفون: 谢进, 曹新志, 杨建刚, 白婷, 张楷正

المصدر: Modern Food Science & Technology; 2024, Vol. 40 Issue 11, p210-218, 9p

Alternate Title: Research progress of anti-alcoholic mechanism and anti-alcoholic products. (English)

المؤلفون: 卓鑫鑫, 邓丽萍, 何冰浩, 高洪霞, 王诗琪, 吴欣芮, 黄晓滢, 张楷正

المصدر: China Brewing; 2024, Vol. 43 Issue 2, p22-28, 7p

Alternate Title: Screening, identification and compound mutation breeding of high-yield esterase bacteria. (English)

المؤلفون: 汤秀娟, 吴成泽, 陈聪, 叶光斌, 张楷正, 邹伟

المصدر: China Brewing; 2023, Vol. 42 Issue 12, p87-92, 6p

Alternate Title: Effects of Non-Saccharomyces cerevisiae on the Quality of Tartary Buckwheat Xiaoqu Baijiu. (English)

المؤلفون: 宋泽丽, 曹新志, 周安琪, 王静, 张楷正

المصدر: Storage & Process; 2023, Issue 8, p40-47, 8p

Alternate Title: Correlation of the Huangshui and Jiupei of strong-flavor Baijiu. (English)

المؤلفون: 张榆俊, 张宿义, 张楷正, 敖宗华, 贾俊杰, 杨艳, 周燕妮, 雷磊, 刘芮荻, 王思浓

المصدر: China Brewing; 2023, Vol. 42 Issue 5, p35-40, 6p

Alternate Title: Effects of Different Raw Material Treatment Methods on Highland Barley Baijiu and Fermented Grains. (English)

المؤلفون: 王静, 曹新志, 宋泽丽, 赵迎庆, 张楷正, 周安琪

المصدر: Food Research & Development; 2023, Vol. 44 Issue 6, p57-64, 8p

مصطلحات موضوعية: MASS spectrometry, GAS chromatography, RAW materials, UPLANDS, SENSORY evaluation, BARLEY, GLYCEMIC index, FLAVOR

Alternate Title: Optimization of semi-solid fermentation process and volatile flavor components analysis of tartary buckwheat Xiaoqu Baijiu. (English)

المؤلفون: 曹新志, 宋泽丽, 胡琴, 赵迎庆, 张楷正

المصدر: China Brewing; 2023, Vol. 42 Issue 2, p102-107, 6p

مصطلحات موضوعية: FLAVOR, BUCKWHEAT, FERMENTATION, GAS chromatography/Mass spectrometry (GC-MS), SENSORY evaluation, ESTERS

Alternate Title: Optimization of fermentation technology and antioxidant activity analysis of Hovenia dulcis and hawthorn fruit wine. (English)

المؤلفون: 吴双从, 曹新志, 张楷正, 王静, 宋泽丽, 周安琪

المصدر: China Brewing; 2022, Vol. 41 Issue 4, p192-198, 7p

مصطلحات موضوعية: FRUIT wines, FREE radicals, OXIDANT status, HAWTHORNS, FERMENTATION, FLAVOR, SWEETNESS (Taste)

Alternate Title: Correlation among volatile flavor substances, amino acids and sensory evaluation of Mimaiqu rice wine. (English)

المؤلفون: 严沁, 伍文驰, 张楷正

المصدر: China Brewing; 2021, Vol. 40 Issue 10, p56-63, 8p

مصطلحات موضوعية: GLUTAMIC acid, RICE wines, AMINO acids, PHENYLALANINE, FLAVOR, GAS chromatography/Mass spectrometry (GC-MS)

Alternate Title: Historical development and research progress of Chinese health wine. (English)

المؤلفون: 秦月, 严沁, 张玲, 吴剑, 张楷正

المصدر: China Brewing; 2021, Vol. 40 Issue 9, p7-11, 5p

مصطلحات موضوعية: WINE industry, RAW materials, CHINESE history, FLAVONES, SAPONINS, WINE tasting

مصطلحات جغرافية: CHINA

Alternate Title: Optimization of saccharification process of tartary buckwheat Xiaoqu Baijiu brewed by semi-solid fermentation. (English)

المؤلفون: 胡琴, 曹新志, 张楷正, 钟利明

المصدر: China Brewing; 2021, Vol. 40 Issue 4, p61-65, 5p

مصطلحات موضوعية: BUCKWHEAT, INDICATORS & test-papers, STARCH, ESTERS, WINE flavor & odor, SUGAR content of food, FERMENTATION

Alternate Title: Research progress of Moutai-flavor Baijiu aging. (English)

المؤلفون: 谢再斌, 张楷正, 赵金松, 杨建刚

المصدر: China Brewing; 2021, Vol. 40 Issue 3, p1-5, 5p

مصطلحات موضوعية: WINE aging, FLAVOR, LIQUORS, CHINESE people, STORAGE

Alternate Title: Optimization of fermentation conditions for Hovenia acerba fruit and vegetable enzyme. (English)

المؤلفون: 肖梦月, 曹新志, 张楷正, 赵迎庆, 胡琴

المصدر: China Brewing; oct2019, Vol. 38 Issue 10, p188-192, 5p

مصطلحات موضوعية: JUJUBE (Plant), BROWN sugar, SUGAR, SUPEROXIDE dismutase, VEGETABLES, SUGAR content of food

مصطلحات جغرافية: SICHUAN Sheng (China)

Alternate Title: Control of the Rancidity and Study of the Shelf Life Soft of the Lengchitu of Zigong on Packaging Materials. (English)

المؤلفون: 李琼, 伍文驰, 潘云峰, 张楷正

المصدر: Food Research & Development; aug2019, Vol. 40 Issue 15, p124-129, 6p