1. A Feasibility Study on Monitoring Residual Sugar and Alcohol Strength in Kiwi Wine Fermentation Using a Fiber‐Optic FT‐NIR Spectrometry and PLS Regression. Issue 2 (19th January 2017) Authors: Wang, Bingqian; Peng, Bangzhu Journal: Journal of food science Issue: Volume 82:Issue 2(2017) Page Start: 358 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Adsorption mechanism of tenuazonic acid using inactivated lactic acid bacteria. (December 2017) Authors: Ge, Na; Xu, Jingjing; Peng, Bangzhu; Pan, Siyi Journal: Food control Issue: Volume 82(2017:Dec.) Page Start: 274 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Adsorption properties of magnetic carbon nanotubes for patulin removal from aqueous solution systems. (August 2019) Authors: Zhang, Zhuo; Zeng, Chen; Peng, Bangzhu Journal: Food control Issue: Volume 102(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Biodegradation characteristics of patulin by Saccharomyces cerevisiae during fermentation. (March 2023) Authors: Yang, Chao; Peng, Bangzhu Journal: Food control Issue: Volume 145(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Correlation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae. (July 2019) Authors: Yang, Yingdi; Li, Min; Zhang, Zhuo; Peng, Bangzhu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 108(2019) Page Start: 214 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine. Issue 12 (28th October 2015) Authors: Peng, Bangzhu; Li, Fuling; Cui, Lu; Guo, Yaodong Journal: Journal of food science Issue: Volume 80:Issue 12(2015) Page Start: S2937 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Fermentative degradation of Patulin by Saccharomyces cerevisiae in aqueous solution. (November 2018) Authors: Li, Min; Chen, Weizhu; Zhang, Zhuo; Zhang, Zhiwei; Peng, Bangzhu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 97(2018) Page Start: 427 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Immobilization of inactivated microbial cells on magnetic Fe3O4@CTS nanoparticles for constructing a new biosorbent for removal of patulin in fruit juice. (December 2017) Authors: Ge, Na; Xu, Jingjing; Li, Fuling; Peng, Bangzhu; Pan, Siyi Journal: Food control Issue: Volume 82(2017:Dec.) Page Start: 83 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Insights of Pressure‐induced Unfolding of β‐Lactoglobulin as Revealed by Steered Molecular Dynamics. Issue 6 (28th March 2019) Authors: Zhang, Zhuo; Hu, Hao; Xu, Xiaoyun; Pan, Siyi; Peng, Bangzhu Journal: Advanced theory and simulations Issue: Volume 2:Issue 6(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Kinetic and isotherm studies on the adsorption of tenuazonic acid from fruit juice using inactivated LAB. (May 2018) Authors: Liu, Bei; Ge, Na; Peng, Bangzhu; Pan, Siyi Journal: Journal of food engineering Issue: Volume 224(2018) Page Start: 45 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗