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Molecules (Basel, Switzerland)|May 25, 2024
Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on MagnesiumJun Xiang, Xuejiao Wang, Chaofan Guo, et al.
Journal of Food Science|May 24, 2021
Effects of different pesticides treatments on the nutritional quality of kiwifruitTingting Shan, Jianping Wei, Yuan Wang, et al.
Food Research International (Ottawa, Ont.)|February 7, 2026
Machine learning-assisted unveiling of aroma modulation by inorganic nitrogen during cider fermentation by Pichia kluyveriYuxiang Zhang, Lixiang Zhang, Weiyi Fan, et al.
International Journal of Food Microbiology|December 17, 2019
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentationsJianping Wei, Yuxiang Zhang, Yuwei Wang, et al.
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