Yichao Lv

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

Xiaoyu Yin, Yichao Lv, Rongxin Wen et al. · Meat Science · 2020 · 172 citations

Food Chemistry, Electronic Tongue, Harbin Red Sausages +7

The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis

Yichao Lv, Xiaoyu Yin, Yan Wang et al. · Food Control · 2020 · 47 citations

Room Temperature, Shelf Life, Food Spoilage +11

Seeking bridge symptoms of anxiety, depression, and sleep disturbance among the elderly during the lockdown of the COVID-19 pandemic—A network approach

Liang Zhang, Yanqiang Tao, Wenxin Hou et al. · Frontiers in Psychiatry · 2022 · 38 citations · Full text

The positive effects of inoculation using arbuscular mycorrhizal fungi and/or dark septate endophytes on the purification efficiency of CuO-nanoparticles-polluted wastewater in constructed wetland

Yihui Ban, Xiao Zong, Chen Wu et al. · Journal of Hazardous Materials · 2021 · 37 citations

Engineering, Environmental Engineering, Arbuscular Mycorrhizal Fungi +10

Comparative evaluation of the flavour-promoting role of autochthonous yeast strains on dry sausages

Rongxin Wen, Zhiming Dong, Yichao Lv et al. · LWT · 2023 · 22 citations · Full text

Food Fermentation, Chemical Compounds, Food Analysis +10