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Food Research International (Ottawa, Ont.)|January 29, 2026
Microbial succession and changes of nutritional components, volatile compounds of Chouguiyu, traditional Chinese fermented fishBingrui Guo, Qixuan Pei, Liting Mao, et al.Food Chemistry|February 1, 2025
Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formationYing Yue, Ning Zhao, Shufeng Yin, et al.Foods (Basel, Switzerland)|October 14, 2023
Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiaeYuzheng Wu, Zhigao Li, Sibo Zou, et al.Pharmacological Research|September 4, 2021
FordNet: Recommending traditional Chinese medicine formula via deep neural network integrating phenotype and moleculeWuai Zhou, Kuo Yang, Jianyang Zeng, et al.Food Research International (Ottawa, Ont.)|September 11, 2021
Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceusGe Song, Zhen He, Xinyi Wang, et al.Food Research International (Ottawa, Ont.)|March 7, 2026
Microbial community steering via lactic acid bacteria-yeast co-inoculation: Developing a safety control strategy against nitrosamines and their precursors in Northeastern Chinese dried sausagesYing Yue, Xu Yan, Bingrui Guo, et al.International Journal of Food Microbiology|August 11, 2019
Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentationJing Lv, Zhaoxia Yang, Wenhuan Xu, et al.Journal of Food Science|April 17, 2019
Developing and Validating a UPLC-MS Method with a StageTip-Based Extraction for the Biogenic Amines Analysis in FishJingbo Zhang, Jing Hu, Shuai Wang, et al.Journal of the Science of Food and Agriculture|April 28, 2021
Effects of salt concentration on the quality of paocai, a fermented vegetable product from ChinaXinyi Wang, Ge Song, Zhen He, et al.Food Chemistry|May 5, 2024
Effects of quercetin- and Lactiplantibacillus plantarum-containing bioactive films on physicochemical properties and microbial safety of grass carpZuoli Zhang, Xianhao Zhang, Yao Li, et al.Pageof 7