Yan Wang

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

Rongxin Wen, Yingying Hu, Lang Zhang et al. · Meat Science · 2019 · 197 citations

Agriculture, Biochemistry, Food Science +17

The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation

Yingying Hu, Hui Wang, Baohua Kong et al. · LWT · 2020 · 70 citations · Full text

Agriculture, Food Science, Microbiology +17

Antimicrobial, anti-biofilm properties of three naturally occurring antimicrobial peptides against spoilage bacteria, and their synergistic effect with chemical preservatives in food storage

Fen Zhang, Minghui Zhang, Yan Chen et al. · Food Control · 2020 · 58 citations

Agriculture, Food Science, Microbiology +17

Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks

Lang Zhang, Qian Chen, Qian Liu et al. · Food Chemistry · 2021 · 53 citations

Agriculture, Food Science, Poultry Science +17

Comparison of the Effects of Human β-defensin 3, Vancomycin, and Clindamycin on <i>Staphylococcus aureus</i> Biofilm Formation

Qiang Huang, Hong-jun Yu, Guo-Dong Liu et al. · Orthopedics · 2012 · 25 citations

Medicine, Pharmacology, Surgery +14