Sheng Yin

Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Tian Jiang, Ying Mao, Lushan Sui et al. · Food Chemistry · 2018 · 177 citations

Food Chemistry, Chemical Engineering, Engineering +8

Antimicrobial resistance and resistance genes in Salmonella strains isolated from broiler chickens along the slaughtering process in China

Yuanting Zhu, Haimei Lai, Likou Zou et al. · International Journal of Food Microbiology · 2017 · 123 citations

Antimicrobial Resistance Gene, Poultry Disease, Foodborne Illness +11

Purification and characterization of an exopolysaccharide produced by Lactobacillus plantarum HY isolated from home-made Sichuan Pickle

Tao Liu, Kang Zhou, Sheng Yin et al. · International Journal of Biological Macromolecules · 2019 · 91 citations

Lactobacillus Plantarum Hy, Home-made Sichuan Pickle, Lactic Acid Bacteria +5

Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening

Binbin Li, Ye Xu, Jing Li et al. · Meat Science · 2018 · 90 citations

Different Temperatures, Meat Packaging, Biochemistry +7

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making

Musu Zha, Baoguo Sun, Yiping Wu et al. · Journal of Bioscience and Bioengineering · 2018 · 84 citations

Chinese Baijiu Making, Food Fermentation, Flavoromics +6