Ruifang Mi

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 · 58 citations · Full text

Engineering, Proteolytic Starter Culture, Nanx Wudl +16

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 · 51 citations · Full text

Yeast Isolates, Food Fermentation, In Vitro Fermentation +12

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 · 42 citations · Full text

Yeast Isolates, Engineering, Food Analysis +18

Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices

Xin Pan, Wentao Zhang, Fei Lao et al. · Food Chemistry · 2020 · 39 citations

Food Chemistry, Biochemistry, Biotechnology +10

Quality identification and evaluation of Pu‐erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis

Lin Gao, Mengxian Bian, Ruifang Mi et al. · International Journal of Food Science & Technology · 2016 · 35 citations

Nutrition, Chemical Analysis, Flavoromics +19