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Genomic characterization and probiotic potential assessment of an exopolysaccharide-producing strain Pediococcus pentosaceus LL-07 isolated from fermented meat

BMC microbiology, 2024-04, Vol.24 (1), p.142-142, Article 142

2024

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Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review

Toxins, 2022-10, Vol.14 (10), p.693

2022

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Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto

Journal of food science and technology, 2020-12, Vol.57 (12), p.4414-4423

2020

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Purification of Extracellular Protease from Staphylococcus simulans QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins

Nutrients, 2022-12, Vol.15 (1), p.65

2022

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Complete Mitochondrial Genome of Piophila casei (Diptera: Piophilidae): Genome Description and Phylogenetic Implications

Genes, 2023-04, Vol.14 (4), p.883

2023

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Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Food science and human wellness, 2023-01, Vol.12 (1), p.324-335

2023

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Effect on characterization of microbial community and sensory based on Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 as starter in fermented pork loin

Food Science of Animal Products, 2023-06, Vol.1 (2), p.9240015

2023

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Gene Expression, Biochemical Characterization of a sn-1, 3 Extracellular Lipase From Aspergillus niger GZUF36 and Its Model-Structure Analysis

Frontiers in microbiology, 2021-03, Vol.12, p.633489-633489

2021

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Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages

Food Chemistry: X, 2023-03, Vol.17, p.100543-100543, Article 100543

2023

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Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking

Food Chemistry: X, 2022-10, Vol.15, p.100401-100401, Article 100401

2022

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Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China

Foods, 2022-09, Vol.11 (17), p.2708

2022

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Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham

Food Science of Animal Products, 2023-03, Vol.1 (1), p.9240012

2023

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Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein

Food Chemistry: X, 2024-03, Vol.21, p.101241-101241, Article 101241

2024

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Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter

Foods, 2022-05, Vol.11 (10), p.1501

2022

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Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression

Food biophysics, 2020-12, Vol.15 (4), p.482-494

2020

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Computational Modeling and Theoretical Calculations on the Interactions between Spermidine and Functional Monomer (Methacrylic Acid) in a Molecularly Imprinted Polymer

Journal of chemistry, 2015-01, Vol.2015 (2015), p.1-9

2015

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Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin

Foods, 2022-11, Vol.11 (23), p.3798

2022

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Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa

Foods, 2023-03, Vol.12 (6), p.1190

2023

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Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham

Foods, 2024-06, Vol.13 (11), p.1717

2024

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Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing

Food Chemistry: X, 2023-03, Vol.17, p.100544-100544, Article 100544

2023

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Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

Foods, 2023-03, Vol.12 (7), p.1451

2023

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Robust state of charge estimation for lithium-ion batteries in variable temperatures using truncated singular value decomposition Cubature Kalman Filter algorithm

International journal of electrochemical science, 2024-05, Vol.19 (5), p.100515, Article 100515

2024

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Quality Changes and Shelf-Life Prediction of Cooked Cured Ham Stored at Different Temperatures

Journal of food protection, 2021-07, Vol.84 (7), p.1252-1264

2021

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Purification of Extracellular Protease from IStaphylococcus simulans/I QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins

Nutrients, 2022-12, Vol.15 (1)

2022

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Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing

Critical reviews in food science and nutrition, 2023-05, Vol.ahead-of-print (ahead-of-print), p.1-12

2023

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Genomic characterization and probiotic potential assessment of an exopolysaccharide-producing strain Pediococcus pentosaceus LL-07 isolated from fermented meat

Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review

Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto

Purification of Extracellular Protease from Staphylococcus simulans QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins

Complete Mitochondrial Genome of Piophila casei (Diptera: Piophilidae): Genome Description and Phylogenetic Implications

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Effect on characterization of microbial community and sensory based on Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 as starter in fermented pork loin

Gene Expression, Biochemical Characterization of a sn-1, 3 Extracellular Lipase From Aspergillus niger GZUF36 and Its Model-Structure Analysis

Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages

Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking

Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China

Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham

Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein

Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter

Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression

Computational Modeling and Theoretical Calculations on the Interactions between Spermidine and Functional Monomer (Methacrylic Acid) in a Molecularly Imprinted Polymer

Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin

Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa

Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham

Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

Robust state of charge estimation for lithium-ion batteries in variable temperatures using truncated singular value decomposition Cubature Kalman Filter algorithm

Quality Changes and Shelf-Life Prediction of Cooked Cured Ham Stored at Different Temperatures

Purification of Extracellular Protease from IStaphylococcus simulans/I QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins

Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing

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