Ping Hu

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

Yulong Zhang, Ping Hu, Yaoyao Xie et al. · Meat Science · 2020 · 74 citations

Lactobacillus Curvatus Lab26, Probiotic, Food Fermentation +6

Electro-osmotic strengthening of silts based on selected electrode materials

Jian Zhou, Tao Yan, Chang Xu et al. · SOILS AND FOUNDATIONS · 2015 · 62 citations

Materials Science, Electrode Materials, Electrometallurgy +4

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

Yulong Zhang, Ping Hu, Lijiao Lou et al. · Journal of Food Science · 2017 · 61 citations

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 et al. · LWT · 2023 · 35 citations · Full text

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 et al. · Foods · 2022 · 28 citations · Full text

Nutrition, Dysbiosis, Harmful Bacteria +19