部分获奖论文
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时 间:2010/11/6 19:24:36
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1.Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay Journal of the Science of Food and Agriculture (Accepted)
2.Development of Panax quinquefolius Yaoqu and Panax quinquefolius Sake and determination of ginsenosides Rg1, Rb1 and Re in both samples by HPLC-MS/MS European Food Research and Technology.2014, 239(1):137-147(SCI)
3.Comparison between bacterial diversity of aged and aging pit mud from Luzhou-flavor liquor distillery Food Science and Technology Research.2014, 120(30):253-261(SCI)
4.Monitoring of prokaryotic diversity in pit mud from Luzhou-flavor liquor distillery and evaluation of two predominant archaea by using qPCR assays Journal of the Institute of Brewing. 2014 ,20(4):867-873(SCI)
5.Production of bio-fuel ethanol from distilled grain waste eluted from Chinese spirit making process Bioprocess Biosyst Eng. 2014, 37(10):2031-2038(SCI)
6.Step enzymatic hydrolysis of sodium hydroxide pretreated Chinese liquor distillers’ grains for ethanol production Preparative Biochemistry & Biotechnology. 2014, 44(5):464-479(SCI)
7.Clostridium swellfunianum sp. nov., a novel anaerobic bacterium isolated from the pit mud of Chinese Luzhou-flavor liquor production Antonie van Leeuwenhoek.2014, 106(4):817-825(SCI)
8.Pretreatment of Rice Straw Using a Butanone or an Acetaldehyde Dilute Solution Explosion for Producing Ethanol Appl Biochem Biotechnol. 2012, 166:1856–1870(SCI)
9.Investigating the effects of two lignocellulose degradation by-products (furfural and acetic acid) on ethanol fermentations by six ethanologenic yeast strains African Journal of Biotechnology. 2010, 9(50): 8661-8666(SCI)
10.Analysis of the fungi community in multiple- and single-grains Zaopei from a Luzhou-flavor liquor distillery in western China World J Microbiol Biotechnol. 2011, 27(8): 1869-1874(SCI)
11.Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing World J Microbiol Biotechnol. 2009, 25:1721-1726(SCI)
12.Developing New Sacchariferous Starters for Liquor Production Based on Functional Strains Isolated from the Pits of Several Famous Luzhou-flavor Liquor Brewers J. Inst. Brew, 2009, 115(2):111-115(SCI)
13.Design and Operation on Artificial Pit for the Fermentation of Chinese Liquor J. Inst. Brew. 2007, 113(4):374-380(SCI)
14.Analysis of the Fungal Community in Zaopei During Production of Chinese Luzhou-flavor Liquor J. Inst. Brew. 2007, 113(1):21-27(SCI)
15.Analysis of the Bacterial Community in Zaopei During Production of Chinese Luzhou-flavor Liquor J. Inst. Brew. 2005, 111(2):215-222(SCI)
16.Biodiesel from Waste Pig Skin Oil – A Two-step Process Journal of the Society of Leather Technologists and Chemists, 2009, 93:149-151(SCI)
濃い香り型白酒発酵もろみに真菌菌群の多様性の分析,四川大学学報(工科版),2006,38(5):97-101(EI)
17.PCR技術に濃い香り型白酒発酵もろみに細菌菌群の解析,四川大学学報(工科版), 2005, 37(5) :82-87(EI)
18.濃い香り型白酒発酵もろみ中の化学物質の変化や傾向性の研究,四川大学学報(工科版), 2005, 37 (4):44-48(EI)
19.中国の香り型白酒窖池中原核微生物の特性及びシステム発育分析,四川大学学報(工科版), 2005, 37(1) :39-42(EI)
20.耐酸性液化糖化アミラーゼの液体発酵技術の研究,四川大学学報(工科版), 2003, 35(2) :87-91(EI)
 
 








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