Showing results (51-60 of 66) with videos related to

Sort By:
Pageof 7
Food Chemistry|April 3, 2026
Rhodotorula mucilaginosa SY-AN-9 as a novel starter culture for improving the safety of Northeastern Chinese dried sausage: Mitigating N-nitrosamines and elucidating the underlying mechanismYing Yue, Xu Yan, Siqi Zhang, et al.
International Journal of Food Microbiology|June 28, 2024
The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentationHao Shang, Ying Yue, Bingrui Guo, et al.
NPJ Science of Food|February 18, 2026
Lacticaseibacillus rhamnosus H7 shapes flavor-associated microbial-metabolic networks in low-nitrite sausages: insights from a multi-omics correlation studyYing Yue, Sufen Guo, Hao Liu, et al.
Foods (Basel, Switzerland)|March 28, 2024
Lactiplantibacillus plantarum A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects Caenorhabditis elegans Anti-AgingSibo Zou, Qi Wu, Zhigao Li, et al.
Food Research International (Ottawa, Ont.)|May 5, 2026
Improving the quality and safety of fermented mandarin fish (Siniperca chuatsi) by co-inoculation with Latilactobacillus sakei A20 and Lactiplantibacillus plantarum LJ1-1Shufeng Yin, Bingrui Guo, Wenqing Wang, et al.
Food Chemistry: X|October 2, 2023
Density functional theory studies on the oleic acid thermal oxidation into volatile compoundsLin Xiao, Shang Wang, Yi Wang, et al.
Foods (Basel, Switzerland)|November 11, 2022
Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of SuancaiXinying Cao, Mingwei Zhao, Sibo Zou, et al.
Food Chemistry: X|February 16, 2024
Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory studyBinchen Wang, Shaohua Dou, Shang Wang, et al.
Food Chemistry|May 4, 2024
Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding modeXu Yan, Ying Yue, Bingrui Guo, et al.
Food Chemistry|March 26, 2025
Binding modes and in vitro digestion profiles of an iron-binding peptide (EEEWDRE) derived from fermented scallop skirtsXu Yan, Ying Yue, Bingrui Guo, et al.
Pageof 7