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Foods (Basel, Switzerland)|April 27, 2024
Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different AreasZhigao Li, Xu Yan, Sibo Zou, et al.
Foods (Basel, Switzerland)|July 9, 2022
Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented FishAoxue Liu, Xu Yan, Hao Shang, et al.
Food Research International (Ottawa, Ont.)|February 28, 2026
Dynamic changes in volatile organic compounds and microbial community of snakehead segments coated with a gallic acid-embedded edible filmHongyu Jiang, Wang Li, Haonan Gong, et al.
Food & Function|June 16, 2023
Multi-omics analysis reveals the mechanism of torularhodin accumulation in the mutant Rhodosporidium toruloides A1-15 under nitrogen-limited conditionsMengyang Liu, Haitao Wang, Xu Yan, et al.
Food Chemistry|May 31, 2024
Molecular mechanism of saturated aldehyde oxidation: A DFT insight into volatiles forming from decanal thermal oxidationBinchen Wang, Shaohua Dou, Shang Wang, et al.
Journal of the Science of Food and Agriculture|July 15, 2017
Omics-prediction of bioactive peptides from the edible cyanobacterium Arthrospira platensis proteomeChaofan Ji, Jing Han, Jingbo Zhang, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern ChinaHuipeng Liang, Zhen He, Xinyi Wang, et al.
Food Microbiology|June 17, 2020
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentationHuipeng Liang, Zhen He, Xinyi Wang, et al.
Meat Science|April 25, 2020
Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed hamXiuxia Guo, Shuo Tao, Jinfeng Pan, et al.
Frontiers in Microbiology|January 22, 2019
Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3Ruiqi Bao, Sasa Liu, Chaofan Ji, et al.
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