Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics

Wang Qia, Xiefei Li, Bei Xue, +6

LWT

FlavoromicsFood ContaminantMeat QualityFeed AdditiveFood Microbiology +15

Mechanisms of cooking methods on flavor formation of Tibetan pork

Lujie Cheng, Xin Li, Yuting Tian, +7

Food Chemistry X

Three-Phase Partitioning for the Extraction and Purification of Polysaccharides from the Immunomodulatory Medicinal Mushroom Inonotus obliquus

Zhendong Liu, Dongsheng Yu, Li Liang, +7

Molecules

The regulating effect of Tibet Opuntia ficus-indica (Linn.) Mill. polysaccharides on the intestinal flora of cyclophosphamide-induced immunocompromised mice

Zhendong Liu, Jinchao Zhang, Qian Zhao, +3

International Journal of Biological Macromolecules

InflammationTibet Opuntia Ficus-indicaMucosal ImmunologyMedicineImmunology +4

Virus removal during sewage treatment by anaerobic membrane bioreactor (AnMBR): The role of membrane fouling

Jinfan Zhang, Baolei Wu, Jie Zhang, +7

Water Research

EngineeringEnvironmental EngineeringBioremediationSewage TreatmentFouling +7

In vitro gastric digestion and emptying of tsampa under simulated elderly and young adult digestive conditions using a dynamic stomach system

Liang Li, Cuomu Baima, Jingyu Jiang, +4

Journal of Food Engineering

Digestive PhysiologyVitro Gastric DigestionPhysiologyFood DigestionGastroenterology +4

Formation of structured clots, gastric emptying and hydrolysis kinetics of yak milk during in vitro dynamic gastrointestinal digestion: Impact of different heat treatments

Zhendong Liu, Qunpei Suolang, Jingjing Wang, +5

Food Research International

Yak MilkHydrolysis KineticsFood DigestionGastroenterologyFood Engineering +4

Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure

Junmei Liu, Xiefei Li, Jing Rong, +6

Food Quality and Safety

NutritionProlonged CookingFood AnalysisFood BiophysicsMeat Quality +15

An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy

Kai Dong, Wang Qia, Xiefei Li, +8

LWT

Three New Species of Hypoxylon (Xylariales, Ascomycota) on a Multigene Phylogeny from Medog in Southwest China

Zi-Kun Song, An-Hong Zhu, Zhendong Liu, +3

Journal of Fungi