Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

Zhen He, Huiying Chen, Xinyi Wang, +4

LWT

Different TemperaturesFood FermentationMedicineVolatile Flavor CompoundsFood Analysis +7

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

Huipeng Liang, Zhen He, Xinyi Wang, +5

Food Microbiology

Microbial DiversitySalt ConcentrationFood FermentationVolatile CompoundsMicrobial Ecology +6

Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein

Jinfeng Pan, Hongliang Lian, Hui Jia, +5

Food Chemistry

BiochemistryFunctional ModeNatural SciencesFood BiophysicsUltrasound Treatment +3

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

Zhaoxia Yang, Sasa Liu, Jing Lv, +7

Food Bioscience

Food FermentationAquacultureMicrobial EcologyFood MicrobiologyMicrobiology +5

Stress resistance enhancing with biochar application and promotion on crop growth

Wenchen Chi, Qiong Nan, Yuxue Liu, +4

Biochar

EngineeringStress ResistanceAgricultural EconomicsPlant PathologySoil Resistance +17

Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

Jing Lv, Zhaoxia Yang, Wenhuan Xu, +6

International Journal of Food Microbiology

Bacterial CommunityFood FermentationBiochemistryMedicineMicrobial Physiology +7

Stability, microstructure, and digestibility of whey protein isolate – Tremella fuciformis polysaccharide complexes

Jing Hu, Tiefeng Zhao, Shengjie Li, +5

Food Hydrocolloids

BiochemistryFood BiophysicsGlycobiologyPolysaccharidePolysaccharide Complexes +2

Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham

Xiuxia Guo, Shuo Tao, Jinfeng Pan, +5

Meat Science

Animal PhysiologyFood ChemistryBiochemistrySodium HomeostasisPhysiochemical Properties +4

Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha

Shuai Wang, Liming Zhang, Libo Qi, +5

International Journal of Food Science & Technology

FlavoromicsNutraceutical IngredientThree‐species SmcFood ChemistrySensory Qualities +20

Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein

Jinfeng Pan, Hongliang Lian, Hui Jia, +5

LWT

BiochemistryFood BiophysicsGallic AcidAlternative Protein SourceMedicine +3