Hadiatullah Hadiatullah

Removal performance and mechanisms of toxic hexavalent chromium (Cr(VI)) with ZnCl2 enhanced acidic vinegar residue biochar

Kaili Ding, Xinyun Zhou, Hadiatullah Hadiatullah et al. · Journal of Hazardous Materials · 2021 · 109 citations

Hazardous Waste, Chemical Engineering, Biochar +9

Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses

Guozhong Zhao, Geling Kuang, Jingjing Li et al. · Food Research International · 2019 · 82 citations

Food Chemistry, Traditional Chinese, Hydroxy Acids +1

Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce

Guozhong Zhao, Lili Ding, Hadiatullah Hadiatullah et al. · Food Chemistry · 2019 · 69 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +1

Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce

Xinyun Zhou, Ting Guo, Yulin Lu et al. · Food Chemistry · 2022 · 63 citations

Amino Acid Composition, Food Fermentation, Aroma Quality +10

Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzae

Guozhong Zhao, Lili Ding, Zhihui Pan et al. · Food Chemistry · 2018 · 55 citations

Biosynthesis, Engineering, Aspergillus Oryzae +11