Ligang Qin

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Qian Chen, Yingying Hu, Rongxin Wen et al. · Meat Science · 2020 · 155 citations

Food Chemistry, Electronic Tongue, Food Fermentation +8

Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

Yingying Hu, Qian Chen, Rongxin Wen et al. · LWT · 2019 · 111 citations

Food Fermentation, Lactic Acid Bacteria, Food Microbiology +7

Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages

Fangda Sun, Yingying Hu, Xiaoyu Yin et al. · Process Biochemistry · 2019 · 37 citations

Engineering, Food Fermentation, Biochemistry +9

Ultrasonic-assisted extraction of polyphenol from the seeds of Allium senescens L. and its antioxidative role in Harbin dry sausage

Ligang Qin, Jing Yu, Jiamin Zhu et al. · Meat Science · 2020 · 35 citations

Food Chemistry, Harbin Dry Sausage, Food Analysis +6

Proteome dynamics and physiological responses to short-term salt stress in Leymus chinensis leaves

Jikai Li, Guowen Cui, Guofu Hu et al. · PLoS ONE · 2017 · 33 citations · Full text

Botany, Short-term Salt Stress, Oxidative Stress +19