About 1697 item dissertation in line with TS26,Brewing industry query results,the following is 1 to 50(Search took 0.03 seconds)

  1. The Style Comparison of Vodka and Liquor,WangKeFei/Dalian University of Technology,0/11
  2. The Research and Development of Scallop Skirt Fermented Seasonings,DingZuo/Dalian University of Technology,0/13
  3. Effect of Saline Stress on the Physiological Characteristics of Saccharomyces Cerevisiae,WangJiHua/Dalian University of Technology,0/8
  4. The Effect of Fusarium on Beer-gushing and Malting,WangJin/Dalian University of Technology,0/5
  5. The Effect of Microbial Contamination during Malting on Yeast Flocculation,ZuoJing/Dalian University of Technology,0/5
  6. Analysis of the Regulation of Organic Acid Metabolism in S.cerevisiae Grown under Different Culture Conditions,LiXiaoJun/Dalian University of Technology,0/15
  7. Artificial Neural Networks in the Application of Beer Sensory Evaluation,RenYiHe/Dalian University of Technology,0/7
  8. Studies on Properties of Heat-stable Protein from Brewing Barley,ChenXia/Dalian University of Technology,0/4
  9. Screening of Acid-stable Amylase Producing Strain from Distillers Yeast and Enzymatic Property,MoXinYing/Dalian University of Technology,0/3
  10. The Study on the Flavour of the Fermented Wine,LiuWeiWei/Tianjin University of Science and Technology,0/113
  11. Influence of Salt-Tolerant Yeasts on Soy-Sauce Flavor during the Low-Salt Solid Fermentation,CuiZuo/Tianjin University of Science and Technology,0/35
  12. Preparation of Thearubigins Pigment and Its Biological Activity,FangXianKun/Dalian University of Technology,0/60
  13. Study on Directely Transform Saccharomyces Cerevisiae for Accumulating Pyruvic Acid,DengXuHeng/Tianjin University of Science and Technology,0/24
  14. Analysis on Aromatic Compound in Muscat Wine from Tianjin Hangu,ZhaoZuo/Tianjin University of Science and Technology,0/37
  15. Studyon Salt-Tolerant Gene HOG1of Yeast Added in Soy Sauce,WangYuanYuan/Tianjin University of Science and Technology,0/26
  16. Preliminary Study on the Impact of Microorganism on Malt Quality in Malting,SuHongXu/Dalian University of Technology,0/6
  17. Studies on the Thermal Stability of Barley Protein by Maillard Reaction,DongXueYan/Dalian University of Technology,0/20
  18. The Reasons of the Early Death of Kluyveromyces Thermotolerans in Mixed Fermentation and Its Impact on the Wine Flavor,DiMingChang/Dalian University of Technology,0/8
  19. Studies on Bubbling Properties of Barley Foam-active Protein by Maillard Reaction,NieHao/Dalian University of Technology,0/1
  20. The Key Techniques in Vinegar Fermentation by Immobilized Cells,LinQingHua/Anhui Agricultural University,0/19
  21. Construction of the Best Actobacter Aceti and Preliminary Study on Vinegar Fermentation,WeiKe/Tianjin University of Science and Technology,0/7
  22. Study on the Refining by Fermentation and Stability of Beet Red Pigment,QiHao/Tianjin University of Science and Technology,0/10
  23. Research on Salt-Tolerant Gene GPD1of Yeast during High-Salt Liquid Fermentation of Soysauce,YuYanFei/Tianjin University of Science and Technology,0/6
  24. Study on Flavor and Safety in the Fermentation of Superior Vinegar,LiuChao/Tianjin University of Science and Technology,0/8
  25. Study on Characteristic Functional Muscat Wine,XiaoJuan/Tianjin University of Science and Technology,0/8
  26. The Study on Barley Heat-stable Proteins,XiaXianFeng/Dalian University of Technology,0/1
  27. Study on Evolution of Barley Anti-yeast Protein during Malting,ZuoNan/Dalian University of Technology,0/8
  28. The Breeding of High Productive Strains in Vinegar Fermentation and Continuous Fermentation by Immobilized Cells,ZhangZuo/Anhui Agricultural University,0/57
  29. Brewing Technology of Wine with Purple Sweet Potato and Hawthorn,WangHaiGang/Anhui Agricultural University,0/22
  30. Study on Extraction、Purification and Stability of Red Pigment from Pitaya Peel,YuLiLi/Jiangxi Agricultural University,,0/31
  31. Study on Douchi Polysaccharides Extraction, Antioxidant Activity and Fermentaiton Conditions,YeDeJun/Jiangxi Agricultural University,,0/47
  32. Liquor Distillation Automation System Design with Pressure and Temperature Controlled,WangYue/Tianjin University,0/1
  33. The Design of Liquor Blending Optimization and Inventory Management System,WangYingYing/Tianjin University,0/1
  34. Molecular Mechanisms Regulating the Response of Budding Yeast to Cadmium Stress,ZhangLiLin/Tianjin University,0/18
  35. Establishment and Application of A New Evaluation Index for Premature Yeast Flocculation (PYF)Polysaccharide in Malt,ChenZuo/Ocean University of China,0/1
  36. Management and Use of Yeast in High Gravity Brewing Process,HuZuoZuo/Dalian University of Technology,0/33
  37. Construction of S. Cerevisiae Strains for Very High Gravity Bioethanol Fermentation by Enome Shuffling,LiuTian/Zhejiang University,0/33
  38. Study of Principal Qualities Determination and Calibration Transfer of Chinese Rice Wine by Near Infrared Spectroscopy,ZhouLinFeng/,0/103
  39. Study on the Production Technology of the Puerria Liqueur,QiuYuan/Nanjing Agricultural College,0/5
  40. Comparative Study on the Functional Properties of Buckwheat Vinegar,QiuZhuo/Northwest University of Science and Technology,0/19
  41. Studies on Screening of Tomato Saccharomyces cerevisiae and Optimization of Fermentation Technology for Tomato Wine,LiuZhiYou/Hefei University of Technology,0/73
  42. Study on Experimental Technology Used for Functional Rice Wine and Its Anti-fatigue Effect in Mice,ZhuHui/Chongqing Medical University,0/57
  43. Influences of Phenols on the Color of the New Red Wine Produced at the Eastern Foot of Helan Mountain,HaoXiaoYun/Ningxia University,0/38
  44. Study on Characteristic of Mineral Elements in Grape and Wine on the Eastern Foot of Helan Mountain,TianHaiYan/Ningxia University,0/66
  45. Characterization of Volatiles in the Six Most Well-known Distilled Spirits,ZhengXiangPing/Yantai University,0/99
  46. Study on the Change Rules of Volatile Compounds in Brandy during Aging Process,SongPu/Yantai University,0/66
  47. Study on Brewing Technology of Aroma Rice Wine and Quality Analysis,LiQin/West China University,0/295
  48. Study of Liquor Identification System Based on Biomimetic Taste Array Sensor,WangHongBin/Chongqing University,0/54
  49. The Research on the Solvent Extraction of Oil in Corn DDGS,YangJiaWei/Jiangnan University,0/30
  50. Comparative Study on the Functional Properties of Sorghum Vinegar,LiYiZuo/Northwest University of Science and Technology,0/73

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