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There are 33162 results for: content related to: Effect of fermented rice culture on the microbiological, biochemical and sensory characteristics of low-salt douchi, a traditional Chinese fermented soybean condiment

  1. Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation

    Journal of Applied Microbiology

    Volume 119, Issue 5, November 2015, Pages: 1324–1334, C. Chen, J. Y. Xiang, W. Hu, Y. B. Xie, T. J. Wang, J. W. Cui, Y. Xu, Z. Liu, H. Xiang and Q. Xie

    Version of Record online : 24 SEP 2015, DOI: 10.1111/jam.12917

  2. Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 10, 15 August 2012, Pages: 2171–2176, Tingtao Chen, Shuying Jiang, Shunqiang Xiong, Mengjuan Wang, Daochen Zhu and Hua Wei

    Version of Record online : 8 FEB 2012, DOI: 10.1002/jsfa.5604

  3. EFFECT OF SOYBEAN VARIETIES ON THE FIBRINOLYTIC ACTIVITY AND SENSORY CHARACTERISTICS OF DOUCHI

    Journal of Food Processing and Preservation

    Volume 34, Issue s2, May 2010, Pages: 457–469, YANGCHAO LUO, BO LI, HONG JI, BAOPING JI, FENGDI JI, GANG CHEN and FANG TIAN

    Version of Record online : 20 MAY 2010, DOI: 10.1111/j.1745-4549.2008.00297.x

  4. Populations at Risk Across the Lifespan: Case Studies: What has Changed about Vaginal Douching among African American Mothers and Daughters?

    Public Health Nursing

    Volume 27, Issue 5, September/October 2010, Pages: 418–424, Hayley Mark, Susan G. Sherman, Joy Nanda, Tracey Chambers-Thomas, Mathilda Barnes and Anne Rompalo

    Version of Record online : 27 AUG 2010, DOI: 10.1111/j.1525-1446.2010.00874.x

  5. Chemical components of Aspergillus-type Douchi, a Chinese traditional fermented soybean product, change during the fermentation process

    International Journal of Food Science & Technology

    Volume 42, Issue 3, March 2007, Pages: 263–268, Jian-Hua Zhang, Eizo Tatsumi, Jun-Feng Fan and Li-Te Li

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1365-2621.2005.01150.x

  6. Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor-type Douchi

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1252–1259, Guiqiang He, Jun Huang, Ru Liang, Chongde Wu and Rongqing Zhou

    Version of Record online : 19 MAR 2016, DOI: 10.1111/ijfs.13077

  7. Effects of Different Black Bean Hydrolyzate on Protease Activity of Douchi Koji

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1125–1131, Kai-ye Deng and Er-na Li

    Version of Record online : 29 AUG 2014, DOI: 10.1111/jfpp.12327

  8. In vitro inhibition of commercial douche products against vaginal microflora

    Infectious Diseases in Obstetrics and Gynecology

    Volume 8, Issue 2, 2000, Pages: 99–104, S.I. Pavlova and L. Tao

    Version of Record online : 19 APR 2000, DOI: 10.1002/(SICI)1098-0997(2000)8:2<99::AID-IDOG7>3.0.CO;2-N

  9. Vaginal Douching

    Journal of Obstetric, Gynecologic, & Neonatal Nursing

    Volume 32, Issue 1, January 2003, Pages: 12–18, Barbara Hansen Cottrell

    Version of Record online : 9 MAR 2006, DOI: 10.1177/0884217502239796

  10. Discussing the Health Risks of Douching

    AWHONN Lifelines

    Volume 10, Issue 2, April|May 2006, Pages: 130–136, Barbara Hansen Cottrell

    Version of Record online : 16 MAY 2006, DOI: 10.1111/j.1552-6356.2006.00019.x

  11. Isolation and characterisation of a novel angiotensin I-converting enzyme-inhibitory peptide derived from douchi, a traditional Chinese fermented soybean food

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 4, 15 March 2009, Pages: 603–608, Junfeng Fan, Xiaozhong Hu, Szesze Tan, Yanyan Zhang, Eizo Tatsumi and Lite Li

    Version of Record online : 6 JAN 2009, DOI: 10.1002/jsfa.3482

  12. Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 10, 15 August 2011, Pages: 1746–1750, Chi-huan Chang, Yi-sheng Chen and Fujitoshi Yanagida

    Version of Record online : 28 MAR 2011, DOI: 10.1002/jsfa.4364

  13. Evidence of African-American women's frustrations with chronic recurrent bacterial vaginosis

    Journal of the American Academy of Nurse Practitioners

    Volume 22, Issue 2, February 2010, Pages: 101–108, Sandra C. Payne, Pamela R. Cromer, Michele K. Stanek and Allyson A. Palmer

    Version of Record online : 28 JAN 2010, DOI: 10.1111/j.1745-7599.2009.00474.x

  14. Feminine Hygiene Products—Issues and Answers

    Journal of Obstetric, Gynecologic, & Neonatal Nursing

    Volume 6, Issue 1, January 1977, Pages: 37–41, PATRICIA M. KILROY

    Version of Record online : 28 JUL 2006, DOI: 10.1111/j.1552-6909.1977.tb01284.x

  15. The effect of pH of douching solutions on mucociliary clearance

    Clinical Otolaryngology & Allied Sciences

    Volume 24, Issue 4, August 1999, Pages: 312–315, J. J. Homer, R. J. England, A. D. Wilde, G. R. J. Harwood and N. D. Stafford

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2273.1999.00265.x

  16. Alteration in vaginal microflora, douching prior to pregnancy, and preterm birth

    Paediatric and Perinatal Epidemiology

    Volume 22, Issue 6, November 2008, Pages: 530–537, John M. Thorp Jr., Nancy Dole, Amy H. Herring, Thaddeus L. McDonald, Barbara Eucker, David A. Savitz and Diane Kaczor

    Version of Record online : 2 SEP 2008, DOI: 10.1111/j.1365-3016.2008.00970.x

  17. Vaginal Douching Practices of Women in Eight Florida Panhandle Counties

    Journal of Obstetric, Gynecologic, & Neonatal Nursing

    Volume 35, Issue 1, January 2006, Pages: 24–33, Barbara Hansen Cottrell

    Version of Record online : 7 FEB 2006, DOI: 10.1111/j.1552-6909.2006.00003.x

  18. Douching Patterns in Women Related to Socioeconomic and Racial/Ethnic Characteristics

    Journal of Obstetric, Gynecologic, & Neonatal Nursing

    Volume 38, Issue 5, September/October 2009, Pages: 577–585, Megan Arbour, Elizabeth J. Corwin and Pamela Salsberry

    Version of Record online : 1 SEP 2009, DOI: 10.1111/j.1552-6909.2009.01053.x

  19. Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

    International Journal of Food Science & Technology

    Volume 46, Issue 9, September 2011, Pages: 1823–1829, Qing-Chan Chen, Yong-Xia Xu, Peng Wu, Xiao-Yun Xu and Si-Yi Pan

    Version of Record online : 22 JUN 2011, DOI: 10.1111/j.1365-2621.2011.02687.x

  20. Screening and molecular identification of overproducing γ-linolenic acid fungi and cloning the delta 6-desaturase gene

    Biotechnology and Applied Biochemistry

    Volume 62, Issue 3, May/June 2015, Pages: 316–322, He Lu and Yu Zhu

    Version of Record online : 20 MAY 2015, DOI: 10.1002/bab.1281