Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal by Minglong Li, Kaiyue Zheng, Ling Li, Yuxin He

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Optimization of fermentation technology of sea buckthorn and grape compound fruit wine by YU Chunkai, CUI Yuxin, ZHENG Yinlin, LIU Jian, SUN Quan, TONG Dandan, BAO Xiaowei, FENG Zuoshan, HAN Haixia

Subjects: “…sea buckthorn|grape|compound fruit wine|fermentation process optimization…”
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Recent advances in the biosynthesis and production optimization of gentamicin: A critical review by Feng Xu, Kaihao Hu, Ali Mohsin, Jie Wu, Lihuan Su, Yuan Wang, Rong Ben, Hao Gao, Xiwei Tian, Ju Chu

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Optimization of fermentation process and quality analysis of melon yogurt by CAO Yanfei, HAO Xin, LI Hongjun, MA Chengye, ZHOU Luhong

Subjects: “…melon yogurt|fermentation process optimization|storage property|volatile flavor components…”
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Optimization of solid-state fermentation technology of functional Monascus by SUN Qiuwan, HONG Housheng

Subjects: “…monacolin k|solid-state fermentation|precursor substances|fermentation process optimization…”
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Hyaluronidases improve the hyaluronic acid yield during the fermentation of Streptococcus zooepidemicus by Chuan-Li Kang, Chuan-Li Kang, Chuan-Li Kang, De-Qiang Zheng, De-Qiang Zheng, De-Qiang Zheng, Zhi-Yuan Yao, Kang Yang, Yuxue Zhao, Zihan Mao, Yang Liu, Haijun Li, Jin-Song Gong, Lei Liu, Qingwen Jia, Qingwen Jia, Zheng-Hong Xu, Zheng-Hong Xu, Jin-Song Shi, Le Xue

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Enhanced Fumagillin Production by Optimizing Fermentation and Purification Techniques by Zili Feng, Pengfei Du, Yunzhi Sheng, Bin Wang, Wang Chen, Hao Peng

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Optimization of fermentation technology and anti-fatigue characteristics of sea buckthorn-passion fruit compound beverage by MA Yong, MU Yongli, ZHOU Shuo, RAN Junjian

Subjects: “…sea buckthorn|passion fruit|mixed-strain fermentation|fermentation process optimization|anti-fatigue…”
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Optimization of fermentation process and antioxidant activity analysis of pomegranate grape wolfberry compound fruit wine by CHEN Taotao, HAO Xiangshuai, ZHANG Yifan, XING Zhibin, LIAO Wanqin, CHEN Zhuoyuan, FEI Liyue, TANG Fengxian, CHENG Chifang

Subjects: “…pomegranate|compound fruit wine|fermentation process optimization|response surface method|antioxidant activity…”
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Optimization of fermentation process of passion fruit-roselle complex fruit wine with immobilized yeast by ZHANG Xueling, YANG Qian, YANG Min, GUAN Chunhua, WANG Zilin, TAO Liang, TIAN Yang

Subjects: “…passion fruit|roselle|immobilized yeast|complex fruit wine|fermentation process optimization|antioxidant activity…”
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Optimization of process conditions for Ganoderma lucidum triterpenes production from Panax notoginseng residues by solid-state fermentation by TAN Xiandong, CAI Kunyou, WANG Lang, ZOU Jian, CHEN Xinying, CHEN Xiangchu

Subjects: “…panax notoginseng residues|ganoderma lucidum triterpenoids|solid-state fermentation|process optimization|response surface method…”
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Optimization of mixed-strain fermentation process of apple Jiaosu by ZHANG Haiyan, KANG Sanjiang, GOU Lina, YUAN Jing, ZENG Chaozhen, MU Yuwen, SONG Juan

Subjects: “…apple jiaosu|saccharomyces cerevisiae|lactic acid bacteria|multi-strain fermentation|process optimization|response surface methodology…”
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Optimization of mixed-strain fermentation process of purple yam wine and its quality analysis by XIE Jingjing, WANG Shuixing, WU Lingwei, WU Jiaqi

Subjects: “…purple yam wine|mixed-strain fermentation|process optimization|anti-oxidation|organic acid|volatile flavor component…”
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Optimization of preparation process and flavor analysis of vegetable juice fermentation broth simulating aged brine by LI Jing, ZHANG Min, YANG Jinmei, SONG Xiaoyan, REN Jingyi, HUANG Xinyue, WAN Yizhuo, WANG Wen, HU Kaidi, LIU Shuliang

Subjects: “…vegetable juice fermentation broth|lactic acid bacteria|aged brine|fermentation process optimization|volatile flavor compound…”
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Optimization of fermentation process of Panax quinquefolius and Lycium barbarum sweet fermented glutinous rice by response surface methodology and antioxidant activity by ZHU Ling, CUI Jiantao, ZHANG Yongfang

Subjects: “…sweet fermented glutinous rice|panax quinquefolius| lycium barbarum|fermentation process optimization|response surface method|antioxidant activity…”
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Optimization of variable temperature fermentation process of koumiss and its quality analysis by GUO Huanhuan, GOU Yongzhen, LI Jie, NIU Xiyue, XU Qian, CHEN Shenghuizi, REN Qing, QU Yebo

Subjects: “…koumiss|variable temperature fermentation|fermentation process optimization|single factor experiment|response surface method|volatile flavor substances…”
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Optimization of fermentation process and analysis of volatile flavor compounds in walnut male flower rice wine by HU Bokai, ZHANG Dongya, YAN Ye

Subjects: “…walnut male flower rice wine|fermentation process optimization|orthogonal experiment|hs-spme-gc-ms|volatile flavor compounds|relative odor activity value…”
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