Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste

Yunhao Lu, Yuanlong Chi, Yuanping Lv, +2

LWT

Food ChemistryChemical CompositionVolatile Flavor CompoundsFood AnalysisPhytochemistry

Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches

Yunhao Lu, Xinyi Tan, Yuanping Lv, +3

Food Microbiology

Food FermentationIn Vitro FermentationHealth SciencesMedicineBiotechnology +6

Flavusides A and B, Antibacterial Cerebrosides from the Marine-Derived Fungus Aspergillus flavus

Guohua Yang, Louis P. Sandjo, Keumja Yun, +6

Chemical and Pharmaceutical Bulletin

Antimicrobial ChemotherapyDrug ResistanceMedicinal ChemistryAntibacterial CerebrosidesAntimicrobial Resistance +15

The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch

Qing Liu, Aiquan Jiao, Yueyue Yang, +5

LWT

Recrystallization TreatmentsHealth SciencesPotato StarchFood EngineeringFood Processing +2

Insight into the Fermentation of Chinese Horse Bean-chili-paste

Yunhao Lu, Linzi Yang, Guohua Yang, +3

Food Reviews International

Food ChemistryFlavor ChemistryFood FermentationFood AnalysisChcp Industry +8

Induced Production of Halogenated Diphenyl Ethers from the Marine‐Derived Fungus <i>Penicillium chrysogenum</i>

Guohua Yang, Keumja Yun, Viviane Nenkep, +3

Chemistry & Biodiversity

Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation

Yunhao Lu, Linzi Yang, Guohua Yang, +2

International Journal of Food Microbiology

Food FermentationIn Vitro FermentationBio-augmented EffectBiotechnologyFood Bioprocessing +6

Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry

Yunhao Lu, Xinyi Tan, Yuanping Lv, +3

International Journal of Food Properties

FlavoromicsChemical CompositionFood AnalysisKey AlcoholsFood Chemistry +15

Microbial transformation of a monoterpene, geraniol, by the marine-derived fungus Hypocrea sp.

Alain Simplice Leutou, Guohua Yang, Viviane Nenkep, +6

PubMed

EngineeringSecondary MetaboliteFungal DiversityBiosynthesisBiogenetic Precursor +14