Yingying Hu

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

Yingying Hu, Lang Zhang, Qian Liu et al. · Food Microbiology · 2020 · 189 citations

Northeast China, Foodborne Illness, Food Microbiology +8

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

Rongxin Wen, Yingying Hu, Lang Zhang et al. · Meat Science · 2019 · 185 citations

Food Chemistry, Nutrition, Harbin Dry Sausage +10

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

Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride

Yingying Hu, Lang Zhang, Huan Zhang et al. · LWT · 2020 · 124 citations

Food Chemistry, Sodium Chloride, Health Sciences +9

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