Biao Qi

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

Xi Chen, Ruifang Mi, Biao Qi et al. · Food Science and Human Wellness · 2020 · 65 citations · Full text

Agriculture, Food Science, Microbiology +17

Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

Ruifang Mi, Xi Chen, Suyue Xiong et al. · Food Science and Human Wellness · 2021 · 54 citations · Full text

Agriculture, Food Science, Microbiology +17

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Xiaohui Gong, Ruifang Mi, Xi Chen et al. · Food Science and Human Wellness · 2022 · 48 citations · Full text

Agriculture, Food Science, Microbiology +15

Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly

Xiaohui Gong, Xi Chen, Ruifang Mi et al. · Food Research International · 2024 · 25 citations

Agriculture, Food Science, Microbiology +16

Hot-air impingement roast drying of beef jerky: Effect of relative humidity on quality attributes

Wenkai Zhang, Chunjiang Zhang, Biao Qi et al. · Drying Technology · 2022 · 15 citations

Agriculture, Animal Sciences, Food Science +17