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Books
The war dead of the Commonwealth : the register of the names of those who fell in the Great War and are buried in Ayette British Cemetery, Ayette Indian and Chinese Cemetery and Douchy-lès-Ayette Bri...
Author / Creator:Great Britain. Commonwealth War Graves Commission.
Publisher:Maidenhead, Berkshire : Commonwealth War Graves Commission, [1986].
Edition:Amended version.
Date:[1986].
Call Numbers:Q940.467/5 SET (Box no. 29)
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ArticlesPeer ReviewedFull Text
Reduction in biogenic amines in douchi fermented by probiotic bacteria
Author / Creator:Fong, Fiona Long Yan ; Lam, Ka Yam ; San Lau, Chun ; Ho, Kin Hei ; Kan, Yeuk Hei ; Poon, Mui Yee ; El-Nezami, Hani ; Sze, Eric Tung Po
Publisher:United States: Public Library of Science
Journal title:PloS one, 2020-03, Vol.15 (3), p.e0230916-e0230916
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ArticlesPeer ReviewedFull Text
Characterization of Microbial Community and Flavor Compounds in Traditional Fermented Douchi Using HTS and HS‐SPME‐GC–MS
Author / Creator:Luo, Aiguo ; Liu, Tiantian ; Shi, Shengli ; Liu, Xiaoxia ; Shi, Xiaoli ; Hu, Bianfang
Publisher:United States: John Wiley & Sons, Inc
Journal title:Food science & nutrition, 2025-01, Vol.13 (1), p.e4660-n/a
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ArticlesPeer ReviewedFull Text
High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation
Author / Creator:Yang, Lin ; Yang, Hui-Lin ; Tu, Zong-Cai ; Wang, Xiao-Lan
Publisher:United States: Public Library of Science
Journal title:PloS one, 2016-12, Vol.11 (12), p.e0168166-e0168166
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Exploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi
Author / Creator:Yang, Huilin ; Yang, Lin ; Zhang, Ju ; Li, Hao ; Tu, Zongcai ; Wang, Xiaolan
Publisher:United States: Public Library of Science
Journal title:PloS one, 2019-12, Vol.14 (12), p.e0226965-e0226965
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Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis
Author / Creator:Han, Zhuoxuan ; Zhang, Jing ; Wang, Shuqi ; Chen, Haitao ; Sun, Jie ; Zhang, Ning ; Zhang, Huiying
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2024-02, Vol.250 (2), p.603-614
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Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing
Author / Creator:Zhang, Weibing ; Luo, Qiaoqiao ; Zhu, Yan ; Ma, Jiang ; Cao, Lei ; Yang, Min ; Wen, Pencheng ; Zhang, Zhongmin ; He, Xiaoling
Publisher:United States: Public Library of Science
Journal title:PloS one, 2018-03, Vol.13 (3), p.e0194876
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Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach
Author / Creator:Wang, Shuqi ; Chang, Yuan ; Liu, Bing ; Chen, Haitao ; Sun, Baoguo ; Zhang, Ning
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2021-05, Vol.26 (10), p.3048
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Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi
Author / Creator:Li, Lu ; Ruan, Liying ; Ji, Anying ; Wen, Zhiyou ; Chen, Shouwen ; Wang, Ling ; Wei, Xuetuan
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2018-08, Vol.8 (1), p.12567-10, Article 12567
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Isolation of Bacillus spp. with High Fibrinolytic Activity and Performance Evaluation in Fermented Douchi
Author / Creator:Long, Jia ; Zhang, Xin ; Gao, Zexin ; Yang, Yun ; Tian, Xueyi ; Lu, Mingyuan ; He, Laping ; Li, Cuiqin ; Zeng, Xuefeng
Publisher:United States: Elsevier Limited
Journal title:Journal of food protection, 2021-04, Vol.84 (4), p.717-727
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Purification and characterization of a novel, highly potent fibrinolytic enzyme from Bacillus subtilis DC27 screened from Douchi, a traditional Chinese fermented soybean food
Author / Creator:Hu, Yuanliang ; Yu, Dan ; Wang, Zhaoting ; Hou, Jianjun ; Tyagi, Rohit ; Liang, Yunxiang ; Hu, Yongmei
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2019-06, Vol.9 (1), p.9235-10, Article 9235
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Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan-Chongqing Region
Author / Creator:Tu, Dawei ; Kang, Junhan ; Li, Qingqing ; Deng, Meilin ; Liu, Meiyan ; Liu, Wenjun ; Ming, Jian ; Brennan, Margaret ; Brennan, Charles ; You, Linfeng
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2025-02, Vol.14 (5), p.810
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ArticlesPeer ReviewedFull Text
Characterization of bacterial community and flavor differences of different types of Douchi
Author / Creator:Wang, Yurong ; Xiang, Fanshu ; Zhang, Zhendong ; Hou, Qiangchuan ; Guo, Zhuang
Publisher:United States: John Wiley & Sons, Inc
Journal title:Food science & nutrition, 2021-07, Vol.9 (7), p.3460-3469
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Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC-Q-TOFMS Omics Analysis
Author / Creator:Sui, Liqiang ; Wang, Sugui ; Wang, Xin ; Su, Lingling ; Xu, Huilong ; Xu, Wei ; Chen, Lixia ; Li, Hua
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2024-11, Vol.13 (21), p.3521
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ArticlesPeer ReviewedFull Text
The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution
Author / Creator:Gao, Ya ; Wang, Wenqian ; Zhang, Huiying ; Chen, Haitao ; Wang, Shuqi ; Sun, Baoguo
Publisher:Basel: MDPI AG
Journal title:Foods, 2022-07, Vol.11 (15), p.2260
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ArticlesPeer ReviewedFull Text
Thrombolytic effects of Douchi fibrinolytic enzyme from Bacillus subtilis LD-8547 in vitro and in vivo
Author / Creator:Yuan, Jun ; Yang, Jing ; Zhuang, Zhenhong ; Yang, Yanling ; Lin, Ling ; Wang, Shihua
Publisher:England: BioMed Central Ltd
Journal title:BMC biotechnology, 2012-07, Vol.12 (1), p.36-36, Article 36
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Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China
Author / Creator:Qiao, Haijun ; Li, Yaping ; Cui, Fengyun ; Zhang, Weibing ; Zhang, Zhongming ; Li, Huifeng
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2024-11, Vol.13 (21), p.3519
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Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time‐of‐flight mass spectrometry
Author / Creator:Li, Pao ; Tang, Hui ; Shi, Cong ; Xie, Yanhua ; Zhou, Hongli ; Xia, Bo ; Zhang, Chunyan ; Chen, Lili ; Jiang, Liwen
Publisher:United States: John Wiley & Sons, Inc
Journal title:Food science & nutrition, 2019-05, Vol.7 (5), p.1865-1874
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Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma
Author / Creator:Zhao, Huiyan ; Xu, Jingting ; Wang, Ruican ; Liu, Xinran ; Peng, Xingyun ; Guo, Shuntang
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2023-01, Vol.12 (2), p.329
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High‐throughput sequencing‐based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food
Author / Creator:Wang, Yurong ; Xiang, Fanshu ; Zhang, Zhendong ; Hou, Qiangchuan ; Guo, Zhuang
Publisher:United States: John Wiley & Sons, Inc
Journal title:Food science & nutrition, 2020-12, Vol.8 (12), p.6612-6620
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The war dead of the Commonwealth : the register of the names of those who fell in the Great War and are buried in Ayette British Cemetery, Ayette Indian and Chinese Cemetery and Douchy-lès-Ayette Bri...

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Reduction in biogenic amines in douchi fermented by probiotic bacteria

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Characterization of Microbial Community and Flavor Compounds in Traditional Fermented Douchi Using HTS and HS‐SPME‐GC–MS

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High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

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Exploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi

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Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis

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Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing

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Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

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Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi

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Isolation of Bacillus spp. with High Fibrinolytic Activity and Performance Evaluation in Fermented Douchi

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Purification and characterization of a novel, highly potent fibrinolytic enzyme from Bacillus subtilis DC27 screened from Douchi, a traditional Chinese fermented soybean food

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Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan-Chongqing Region

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Characterization of bacterial community and flavor differences of different types of Douchi

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Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC-Q-TOFMS Omics Analysis

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The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution

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Thrombolytic effects of Douchi fibrinolytic enzyme from Bacillus subtilis LD-8547 in vitro and in vivo

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Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China

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Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time‐of‐flight mass spectrometry

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Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma

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High‐throughput sequencing‐based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food

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