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43篇 您的检索式：作者名="Zhenxin GU"

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	题名	作者	年代	出处	被引量
1	Effects of components in culture medium on glutamate decarboxylase activity and γ-aminobutyric acid accumulation in foxtail millet ( Setaria italica L.) during germination显示文摘	Qingyun Bai Meiqing Chai Zhenxin Gu Xiaohong Cao Yan Li Kunlun Liu	2009	Food Chemistry2009，，1：	2
2	Response surface optimization and identification of isothiocyanates produced from broccoli sprouts显示文摘	Qianghui Guo Liping Guo Zhiying Wang Yan Zhuang Zhenxin Gu	2013	Food Chemistry2013，，3：	1
3	Effects of Magnetron Arrangement and Power Combination of Microwave on Drying Uniformity of Carrot显示文摘	Shunmin Wang Zhichao Hu Yongbin Han Zhenxin Gu	2013	Drying Technology2013，，11：	1
4	Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology(RSM) 显示文摘	Fan Gongjian Han Yongbin Gu Zhenxin	2008	LWT2008，41，：	1
5	Optimizing condi- tions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM)显示文摘	FAN Gongjian HAN Yonbin GU Zhenxin	2008	Food Science and Technology2008，41，1：	1
6	Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture显示文摘	FAN Gongjian HAN Yongbin GU Zhenxin	2008	LWT-Food Science and Technology2008，41，8：	1
7	Optimization of natural fermentative medium for selenium-enriched yeast by D-optimal mixture design显示文摘	YIN Hongfei CHEN Zhigang GU Zhenxin	2009	LWT-Food Science and Technology2009，42，1：	1
8	Effects of components in culture medium on glutamate decarboxylase activity and γ-aminobutyric acid accumulation in foxtail millet ( Setaria italica L.) during germination显示文摘	Qingyun Bai Meiqing Chai Zhenxin Gu Xiaohong Cao Yan Li Kunlun Liu	2009	Food Chemistry2009，，1：	1
9	Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture显示文摘	Gongjian Fan Yongbin Han Zhenxin Gu Feirong Gu	2007	LWT - Food Science and Technology2007，，8：	1
10	Optimizing conditions for anthocyanins extraction from purple sweetpotato using response surface methodology (RSM)显示文摘	FAN Gongjian HAN Yonbin GU Zhenxin	2008	Lebensmittel Wissenschaft and Technologic2008，41，1：	1
11	Effects of culture conditions on γ-aminobutyric acid accumulation during germination of foxtail millet (Setaria italica L.)显示文摘	Qingyun Bai Gongjian Fan Zhenxin Gu Xionghong Cao Feirong Gu	2008	European Food Research and Technology2008，，2：	1
12	Screening of edible mushrooms for release of femlic acid from wheat bran by fermentation显示文摘	X1E Chunyan GU Zhenxin YOU Xuejiao	2010	Enzyme and Microbial Technology2010，46，2：	1
13	Effects of culture conditions on mycelium biomass and intracel- lular cordycepin production of Coedyceps militaris in natural medium 显示文摘	Chunyan XIE Gaixia LIU Zhenxin GU	2009	Annals of Microbiology2009，59，2：	1
14	Screening of edible mushrooms for release of ferulic acid from wheat bran by fermenta-tion显示文摘	Xie Chunyan Gu Zhenxin You Xuejiao		0，，：	1
15	GABA shunt and polyamine degradation pathway on γ-aminobutyric acid accumulation in germinating fava bean ( Vicia faba L.) under hypoxia显示文摘	Runqiang Yang Qianghui Guo Zhenxin Gu	2013	Food Chemistry2013，，1：	1
16	Salt Stress Induces Accumulation of [gamma]-Aminobutyric Acid in Germinated Foxtail Millet (Setaria italica L.)显示文摘	Bai Qingyun Yang Runqiang Zhang Lixia Gu Zhenxin	2013	Cereal Chemistry2013，，2：	1
17	NaCl stress and supplemental CaCl 2 regulating GABA metabolism pathways in germinating soybean显示文摘	Yongqi Yin Runqiang Yang Qianghui Guo Zhenxin Gu	2014	European Food Research and Technology2014，，5：	1
18	Effects of Culture Conditions on Mycelium Biomass and Intracellular Cordycepin Production of Cordyceps militaris in Natural Medium显示文摘	Xie Chunyan Liu Gaixia Gu Zhenxin		0，，02：	1
19	Optimizing conditions for anthocynins extraction from purple sweet po- tato using response surface methodology显示文摘	Gongjian Fana Yonbin Hana Zhenxin Gu	2008	LWT Food Science and Technology2008，41，1：	1
20	Production of Cordycepin and Mycelia by Submerged Fermentation of Cordyceps militaris in Mixture Natural Culture显示文摘	Xie Chunyan Gu Zhenxin Fan Gongjian		0，，02：	1

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