ICT-BASED DIGITAL CONTAINER FOR PRODUCING TRADITIONAL FERMENTED FOOD

• 1. 一体两层预制坯、用于生产其的方法和设备、用于生产吹塑内装袋容器的方法、以及因此生产出的内装袋容器 [P] . 中国专利： CN101663141B . 2013.05.08
• 2. 一体两层预制坯、用于生产其的方法和设备、用于生产吹塑内装袋容器的方法、以及因此生产出的内装袋容器 [P] . 中国专利： CN101663141A . 2010-03-03
• 3. New strain derived from traditional fermented food with excellent enzyme-producing ability and method for producing cereal fermented enzyme food using the same [P] . 日本专利： JP2018531036A . 2018-10-25

  机译： 具有优良酶生产能力的源自传统发酵食品的新菌株及其生产谷物发酵酶食品的方法

• 4. ICT ICT- based Digital Device for producing traditional fermented food [P] . 韩国专利： KR101765652B1 . 2017-08-07

  机译： ICT基于ICT的数字设备，用于生产传统发酵食品

• 5. A new strain derived from a traditional fermented food with excellent enzyme production ability and a method for producing a grain fermented enzyme food using the new strain. [P] . 日本专利： JP6759337B2 . 2020-09-23

  机译： 从具有优良酶生产能力的传统发酵食品衍生的新菌株以及使用该新菌株生产谷物发酵酶食品的方法。

• 1. Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products [J] . Mabel Kyei Kwofie, Nafisatu Bukari, Oluwaseyi Adeboye 微生物学（英文） . 2020,第009期
• 2. The @c-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides [J] . Florin Barla, Takashi Koyanagi, Naoko Tokuda, Biotechnology Reports . 2016,第1期
• 3. Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods [J] . Amaal Mohammed Alhelli, Ahmed Aljoubori, Shuhaimi Mustafa, CyTA Journal of Food . 2018,第1期
• 4. Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough) [J] . J. R. Dhellot, S. N. Mokemiabeka, R. Moyen, African Journal of Biotechnology . 2014,第42期
• 5. A High Phenyllactic Acid Producing Lactobacillus plantarum Strain Isolated from 'Douchi' - A Traditional Fermented Soybean Food in Yunnan Province of China [C] . Zhang Zhong-Hua, Wu Shao-Xiong, Yin Jian-Zhong, 5th International Conference on Bioinformatics and Biomedical Engineering . 2011
• 6. Examination of infographics-based reusable learning objects (RLO) and Traditional Didactic Lectures (TDL) to improve consumer knowledge and perceptions about the safe use of plastic food containers in a microwave oven. [D] . Khateeb, Najla Ahmed. 2016
• 7. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture Japan with a strong ability to produce ACE-inhibitory peptides [O] . Florin Barla, Takashi Koyanagi, Naoko Tokuda, 2016
• 8. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides [O] . Florin Barla, Takashi Koyanagi, Naoko Tokuda, 2016

• 1. A review:Health promoting lactic acid bacteria in traditional Indonesian fermented foods [J] . Lilis Nuraida . 食品科学与人类健康（英文） . 2015,第2期
• 2. Health-promoting microbes in traditional Vietnamese fermented foods:A review [J] . Nguyen La Anh . 食品科学与人类健康（英文） . 2015,第4期
• 3. Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of iFufu/iand iOgi/i, Two Nigerian Fermented Food Products [J] . Olaoluwa Oyedeji ,Samuel Temitope Ogunbanwo ,Anthony Abiodun Onilude . 食品与营养科学（英文） . 2013,第11期
• 4. Predominant yeasts in Chinese Dong fermented pork(Nanx Wudl)and their aroma-producing properties in fermented sausage condition [J] . Ruifang Mi ,Xi Chen ,Suyue Xiong . 食品科学与人类健康（英文） . 2021,第2期
• 5. 油气相色谱分析用于电容器生产质量控制的试验研究 [C] . 倪学锋 ,谢诚 . 中国电工技术学会电力电容器学会2003年学术年会 . 2003
• 6. 基于ICT机理用于微环境检测的荧光染料合成及应用 [A] . 刘庆宇 . 2020