Jingrong Hu

Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3

Ji Wang, Jinna Hou, Xin Zhang et al. · Foods · 2022 · 89 citations · Full text

Agriculture, Food Science, Microbiology +17

Detection of New Quorum Sensing N-Acyl Homoserine Lactones From Aeromonas veronii

Meng Gui, Lei Liu, Ruiyun Wu et al. · Frontiers in Microbiology · 2018 · 35 citations · Full text

Agriculture, Food Science, Microbiology +16

Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation

Qi Li, Zhiming Meng, Jingrong Hu et al. · Food Chemistry · 2024 · 31 citations

Agriculture, Biochemistry, Food Science +17

Effects of plant extracts on biogenic amine accumulation, bacterial abundance and diversity in fermented sausage

Ji Wang, Xin Zhang, LI Xiao-hong et al. · CyTA - Journal of Food · 2021 · 19 citations · Full text

Agriculture, Food Science, Microbiology +17

Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk

Zhihui Yu, Jingrong Hu, Shuxiao Gao et al. · Food Research International · 2022 · 18 citations

Agriculture, Food Science, Egg Science +15