Qiao Shi

Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine

Nan Zhao, Haimei Lai, Yali Wang et al. · Food Bioscience · 2021 · 47 citations

Engineering, Environmental Engineering, Bioremediation +12

Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles

Lihong Ge, Haimei Lai, Yuli Huang et al. · Food Chemistry · 2021 · 35 citations

Package Types, Edible Packaging, Textural Softening +3

Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation

Nan Zhao, Lihong Ge, Haimei Lai et al. · Food Research International · 2022 · 32 citations

Food Fermentation, Food Spoilage, Pre-salting Duration +8

Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)

Qiao Shi, Huihua Tang, Yuan Mei et al. · Food Research International · 2023 · 32 citations

Chili Pepper, Endogenous Capsaicin Stress, Food Preservatives +3

Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China

Qiao Shi, Xinrui Wang, Zijing Ju et al. · Frontiers in Microbiology · 2021 · 16 citations · Full text