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Publications by Guowei Shu
Screening of Probiotic Goat Milk Tablets Using Plackett-Burman Design
Acta Scientiarum Polonorum, Technologia Alimentaria
Food Science
Optimization of the Antioxiant Peptides Production From Goat Milk Casein Hydrolyzed by Alcalase and Papain Using Respons Surface Methodology
Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
Industrial
Food Science
Manufacturing Engineering
Related publications
Application of Plackett–Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil
Antioxidants
Biochemistry
Clinical Biochemistry
Cell Biology
Molecular Biology
Physiology
Plackett–burman Design as a Tool for Screening and Process Optimization of Rivastigmine-Loaded Lipid Nanocarriers
Asian Journal of Pharmaceutical and Clinical Research
Pharmacology
Pharmaceutical Science
PHENOL TOLERANCE AND BIODEGRADATION OPTIMIZATION OF Serratia Marcescens NSO9-1 USING PLACKETT-BURMAN AND BOX-BEHNKEN DESIGN
Environmental Engineering and Management Journal
Management
Monitoring
Policy
Law
Environmental Engineering
Pollution
Plackett–Burman Design and Response Surface Methodological Approach to Optimize Basic Dyes Removal Using Sugarcane Bagasse
Desalination and Water Treatment
Ocean Engineering
Technology
Water Science
Pollution
Development of Dimethylaminoethyl Methacrylate Based Nanoparticulate Drug Delivery System Using Nanoprecipitation Method and Optimization of Process Parameters Using Plackett-Burman Factorial Design
Nano Biomedicine and Engineering
Nanotechnology
Biomedical Engineering
Nanoscience
Development and Optimization of W/O/W Multiple Emulsion of Lisinopril Dihydrate Using Plackett Burman and Box-Behnken Designs
Journal of Nanomedicine & Nanotechnology
Producing Probiotic Cheese From Sheep Milk by Using Probiotic Bacteria
Mesopotamia Journal of Agriculture
Development of Fermented Mare’s Milk Using Mixed Probiotic Cultures
Media Peternakan
Application of Plackett-Burman Experimental Design for Investigating the Effect of Wort Amino Acids on Flavour-Active Compounds Production During Lager Yeast Fermentation
Journal of the Institute of Brewing
Food Science
