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Foods (Basel, Switzerland)|December 30, 2025
Enhancement of Quality and Safety of Low-Salt Pixian Douban Fermentation with Paenibacillus polymyxa M17 27-6Zirong Gao, Weihong Tao, Xiaolei Ren, et al.International Journal of Food Microbiology|May 10, 2025
Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides)Xianhao Zhang, Bingrui Guo, Bing Dai, et al.Journal of the Science of Food and Agriculture|January 13, 2023
Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish productZuoli Zhang, Ruohan Wu, Wenhuan Xu, et al.Biotechnology and Applied Biochemistry|February 5, 2020
Analysis of carotenoid profile changes and carotenogenic genes transcript levels in Rhodosporidium toruloides mutants from an optimized Agrobacterium tumefaciens-mediated transformation methodZeping Sun, Jing Lv, Chaofan Ji, et al.Food Research International (Ottawa, Ont.)|January 15, 2026
Exploring the effects of different ratio of Lactococcus lactis M10 and Weissella cibaria M3 on the microbial community, quality and safety of fermented fishChanglei Ji, Qixuan Pei, Shimiao Wang, et al.Foods (Basel, Switzerland)|April 12, 2022
Genetic Engineering Production of Ethyl Carbamate Hydrolase and Its Application in Degrading Ethyl Carbamate in Chinese LiquorNaihui Dong, Siyu Xue, Hui Guo, et al.Food Research International (Ottawa, Ont.)|January 8, 2025
Exploring the synergistic effect of Lactiplantibacillus plantarum 1-24-LJ and lipase on improving Quality, Flavor, and safety of SuanzharouQixuan Pei, Bingrui Guo, Ying Yue, et al.Food Research International (Ottawa, Ont.)|March 9, 2025
Binding mechanism, digestive stability, and cellular interactions of a potential organic Iron supplement: Fermented scallop skirt peptide (DDDHPGIF)-Iron complexXu Yan, Qi Wu, Qixuan Pei, et al.Food Chemistry|July 3, 2023
Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reactionBinchen Wang, Shang Wang, Yi Wang, et al.Journal of Agricultural and Food Chemistry|January 5, 2019
Enhancement of Torularhodin Production in Rhodosporidium toruloides by Agrobacterium tumefaciens-Mediated Transformation and Culture Condition OptimizationRuiqi Bao, Ning Gao, Jing Lv, et al.Pageof 7