Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat

Yulong Zhang, Ping Hu, Yaoyao Xie, +1

Meat Science

Lactobacillus Curvatus Lab26ProbioticFood FermentationLactic Acid BacteriaMicrobial Metabolism +4

Electro-osmotic strengthening of silts based on selected electrode materials

Jian Zhou, Tao Yan, Chang Xu, +2

SOILS AND FOUNDATIONS

Materials ScienceElectrode MaterialsElectrometallurgyElectroactive MaterialEngineering +2

Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

Yulong Zhang, Ping Hu, Lijiao Lou, +4

Journal of Food Science

Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose

Wenyan Wu, Xiaoyu Wang, Ping Hu, +5

LWT

Effect and Correlation of Rosa roxburghii Tratt Fruit Vinegar on Obesity, Dyslipidemia and Intestinal Microbiota Disorder in High-Fat Diet Mice

Jiuchang Li, Jun Zhang, Yulong Zhang, +4

Foods

NutritionDysbiosisHarmful BacteriaHuman Microbial FloraExperimental Nutrition +17

Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method

Na Liu, Qiujin Zhu, Xuefeng Zeng, +8

Journal of Food Science and Technology

Meat PackagingShelf Life PredictionShelf LifeAslt MethodFood Preservation +7

Effect of ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soup

Huaisheng Zheng, Chaobin Huang, Shuhong Liu, +3

Meat Science

Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE

Ping Hu, Xinglian Xu, Guanghong Zhou, +3

Meat Science

Microbial InactivationFood SpoilageFood MicrobiologyFood PreservationMicrobiology +3

Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics

Huaisheng Zheng, Lilang Li, Chaobin Huang, +4

Ultrasonics Sonochemistry

Health SciencesFood AnalysisSour SoupFood EngineeringFood Processing +6

Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation

Juan Li, Xiaoyu Wang, Wenyan Wu, +4

Microorganisms