Dissertation　

About 13490 item dissertation in line with TS2,Food Industry query results,the following is 201 to 250(Search took 0.073 seconds)

  1. A Comparative Study about Identification Method for the Rice Wine Originated from Different Areas,QiuGuiHua/Zhejiang Forestry University,0/77
  2. Optimization on the Determination Method and Content Distribution Law of Ethyl Carbamate in Rice Wine,ChenYan/Zhejiang Forestry University,0/83
  3. Study on the Process of Mixed-flavoring Liquor,LiuMingMing/Qilu Industrial University,0/135
  4. Phenolic Composition of Variety Wines and Commercial Wines and the Influence of the Soaking Time with Grape Seeds on Phenolic Compounds in Wines,SunXiangYu/Shaanxi Normal University,0/143
  5. Optimization of Production Process and Quality Analysis for Fermented Glutinous Rice Wine for Cooking,ZhengZuoHua/Sichuan Agricultural University,0/33
  6. Identification and Characterization of Yeasts Isolated from Liquor Fermentations,WangZuo/Sichuan Agricultural University,0/125
  7. Identification and Analysis of Microbial Community Structure for Gujing Liquor Daqu,ShuYing/Harbin Institute of Technology,0/97
  8. A Preliminary Study on Rapid Quantitative Technology of Microbes in Brewing of Gujing Liquor,LiTianZuo/Harbin Institute of Technology,0/45
  9. Analysis of Aroma Components of Six Kinds of Henan Liquor and Research on the Form Laws,FengJunQi/Henan Institute of Science and Technology,0/146
  10. The Effect of the Temperature, Ultrasonic Power,Microwave, on the Artificial Aging,HuangWenZuo/Shanxi Agricultural University,0/39
  11. Research on Fast and Non-destructive Examination Technology of the Bottled Vinegar with Near Infrared Spectroscopy,LiuHaiQin/Shanxi Agricultural University,0/35
  12. Screening of Strains of Mature Vinegar Daqu Enhancer and Saccharification Process Research at Low Temperature,XuYunXiao/Shanxi Agricultural University,0/29
  13. The Research of the Mechanism of Carbon Isotope Fractionation during Microbial Fermentation and Application,ChenWenBin/Guangxi University,0/50
  14. Study on the Physiological Characteristics of Two Saccharomyces Cerevisiae Mutants Impaired in Respiration,XiongYaLan/Guangxi University,0/20
  15. Modifiction of Cdc15Gene in An Industrial Strain of Saccharomyces Cerevisiae,ZuoWei/Guangxi University,0/24
  16. Breeding and Application of Brewer's Yeast in Very-high-gravity Brewing,SunYan/Yantai University,0/49
  17. The Research on Processing Technology of Low Sugar Lotus Seed Paste,TangShaoHua/Huazhong Agricultural University,0/106
  18. Study on Salad Dressing with High Content of Fiber,TianWen/Jiangnan University,0/51
  19. Study on Optimization of Wheat Qu-making Process of Chinese Rice Wine Wheat Qu,ChenLiangLiang/Jiangnan University,0/131
  20. Screening of Resveratrol-producing Endophyte of XinJiang Wine Grape and Studying on Fermentation Process,QiFuYun/Shihezi University,0/67
  21. The Metabolic Mechanism of Arginine Amino Acids during the the Process of Traditional Rice Wine Fermentation,WangBin/Shihezi University,0/105
  22. Study on Improving the Quality of Wheat Qu for Shaoxing Rice Wine,YuPeiBin/Jiangnan University,0/74
  23. Effect of β-amylase from Jiangsu Barley Malt on the Filterability,MuZuoWen/Jiangnan University,0/49
  24. Vairation of the Dominant Microbes during Acetic Acid Fermentation Process of Zhenjiang Aromatic Vinegar through Molecule Ecology Techniques,TaoJingLan/Jiangnan University,0/102
  25. The Analysis of Rhizopus Chinensis Genome Sequence and Its Preliminary Application,WuRong/Jiangnan University,0/44
  26. Study on the Multi-enzymauc Iermentation Technology of Chinese Rice Wine,ZhangMin/Jiangnan University,0/197
  27. Interactions between Bacillus licheniformis and Saccharomyces cerevisiae and Their Application in Liquor Fermentation,LingJie/Jiangnan University,0/310
  28. Breeding of Chinese Rice Wine Yeast Saccharomyces Cerevisiae with Improved Fermentative Activity and Lower Urea Production,HuangZuoHou/Jiangnan University,0/122
  29. Metabolic Engineering of Saccharomyces cerevisiae for (S)-linalool Production,SunMingXue/Jiangnan University,0/68
  30. Fermentative Production of Succinic Acid from Spiirt-based Distillers'grains,ZhouXiaoBing/Jiangnan University,0/118
  31. Formation and Further Inactivation of Sublethally Injured Saccharomyces Cerevisiae Induced by PEF,GuYanJie/Jiangnan University,0/29
  32. Transglycosylation of Stevioside by Cyclodextrin Glucanotransferase and the Study on Its Bioactivities,XiaoQiuYan/Jiangnan University,0/18
  33. Comparative Analysis of Different High Temperature Daqu of Maotai-Luzhou-Flavor Baiyunbian Liquor,YanZuoFeng/Huazhong Agricultural University,0/80
  34. Analysis of Characteristics Composition of Wantong Brewing Soy Sauce,MengDong/Nanjing Agricultural College,0/2
  35. Mechanism Study of Stress Induced Resistance to Freeze-drying on Oenococcus Oeni,ZhangGuoQiang/Northwest University of Science and Technology,0/34
  36. Catalytic Kinetics of Aspergillus Oryzae Protease in High-Salt Environment and Its Application in Soy Sauce Fermentation,WangDong/Jiangnan University,0/282
  37. Study of DGGE Analysis of Microbial Community and Probiotic Effect in Yogurt and Douchi,ChenTingTao/Nanchang University,0/254
  38. Research of the Relationship between Barley Fungi and Premature Yeast Flocculation,MaXiaoQing/Ocean University of China,0/29
  39. Effects on the Stability of Wine by Modified Chitosan Resins,LiYan/Ocean University of China,0/52
  40. Research of Fuzzy Clustering Based on Artificial Fish Swarm Algorithm and Its Application on Wine Categories,GaoJingShan/Chang'an University,0/15
  41. Research on the Brewing Process of Top Fermentation Hullessbarley Beer with High4-vinyl Guaiacol Content,ZhangNaiBin/Qilu Industrial University,0/36
  42. Study on the Process of Purified Liquor,SunPengPeng/Qilu Industrial University,0/50
  43. Study on the Apply Technology of Antagonistic Microorganism in the Winery,GongGuDi/Qilu Industrial University,0/33
  44. The Study of Variation of Biogenic Amines and the Producing Strains during the Rice Wine Formation,ZuoTongQing/Qilu Industrial University,0/79
  45. Study on the Process of the Fermented Lotus Wine,ShiWei/Qilu Industrial University,0/50
  46. The Application Research of High Temperature Flash Pasteurization Technology in Craft Beer Production,WangZuo/Qilu Industrial University,0/87
  47. Study on the Processing Technology of Spirulina Soy Sauce and Characteristic Component Detection,WangXinHong/Ocean University of China,0/94
  48. The Purification and Interaction Between Limit Dextrinase and its Inhibitors from Beer Malt,FuYanQiu/Ocean University of China,0/27
  49. Identification of Yeast Population Dynamics of Spontaneous Fermentation Associated with Ice Grapes in Deqin Wine Region, Yunnan and Screening of Saccharomyces Cerevisiae,ShiTaoTao/Qilu Industrial University,0/32
  50. Effect of Methods of the Crop-load Control on Anthocyanin in Grapes,ZhangJiaRong/Qilu Industrial University,0/47

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