Guanmian Wei
Baoding, China
Last Updated: 09/26/2026
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Found 11 publications
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.
Journal: Journal of the science of food and agriculture
Published: February 07, 2023
Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread.
Journal: Journal of the science of food and agriculture
Published: November 28, 2022
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review.
Journal: Food research international (Ottawa, Ont.)
Published: September 22, 2022
Three recombinant peroxidases as a degradation agent of aflatoxin M1 applied in milk and beer.
Journal: Food research international (Ottawa, Ont.)
Published: June 28, 2022
A high-concentrate diet induces an inflammatory response and oxidative stress and depresses milk fat synthesis in the mammary gland of dairy cows.
Journal: Journal of dairy science
Published: July 31, 2021
The fermentation-time dependent proteolysis profile and peptidomic analysis of fermented soybean curd.
Journal: Journal of food science
Published: March 01, 2021
The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curd.
Journal: Food research international (Ottawa, Ont.)
Published: January 26, 2021
Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains.
Journal: Journal of food science
Published: November 09, 2019
Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin.
Journal: Food chemistry
Published: April 03, 2014
Showing 1-11 of 11
Last Updated: 09/26/2026