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The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

Food chemistry, 2008-05, Vol.108 (1), p.148-153

2008

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Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

Food chemistry, 2009-07, Vol.115 (1), p.66-70

2009

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Co-Metabolic Degradation of β-Cypermethrin and 3-Phenoxybenzoic Acid by Co-Culture of Bacillus licheniformis B-1 and Aspergillus oryzae M-4

PloS one, 2016-11, Vol.11 (11), p.e0166796

2016

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Microbial safety and sensory quality of instant low-salt Chinese paocai

Food control, 2016-01, Vol.59, p.575-580

2016

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Substrate regulation on co-metabolic degradation of β-cypermethrin by Bacillus licheniformis B-1

AMB Express, 2019-06, Vol.9 (1), p.83-11, Article 83

2019

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The Prevalence, Antibiotic Resistance and Biofilm Formation of Staphylococcus aureus in Bulk Ready-To-Eat Foods

Biomolecules (Basel, Switzerland), 2019-09, Vol.9 (10), p.524

2019

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

International journal of food properties, 2020-01, Vol.23 (1), p.570-581

2020

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Processing and Prebiotics Characteristics of β-Glucan Extract from Highland Barley

Applied sciences, 2018-09, Vol.8 (9), p.1481

2018

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

Food science & technology, 2019-03, Vol.102, p.131-135

2019

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Synergistic antioxidant effect of glutathione and edible phenolic acids and improvement of the activity protection by coencapsulation into chitosan-coated liposomes

Food science & technology, 2020-06, Vol.127, p.109409, Article 109409

2020

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Effectively recovering catechin compounds in the removal of caffeine from tea polyphenol extract by using hydrophobically modified collagen fiber

Separation and purification technology, 2023-10, Vol.322, p.124325, Article 124325

2023

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

International journal of food microbiology, 2021-08, Vol.351, p.109262-109262, Article 109262

2021

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Controllably Adjusting the Hydrophobicity of Collagen Fibers for Enhancing the Adsorption Rate, Retention Capacity, and Separation Performance of Flavonoid Aglycones

ACS applied materials & interfaces, 2023-04, Vol.15 (14), p.18516-18527

2023

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Co-metabolic enzymes and pathways of 3-phenoxybenzoic acid degradation by Aspergillus oryzae M-4

Ecotoxicology and environmental safety, 2020-02, Vol.189, p.109953, Article 109953

2020

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

Food microbiology, 2020-02, Vol.85, p.103309, Article 103309

2020

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Microbial composition of spoiled industrial-scale Sichuan paocai and characteristics of the microorganisms responsible for paocai spoilage

International journal of food microbiology, 2018-06, Vol.275, p.32-38

2018

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Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches

Food chemistry, 2024-07, Vol.445, p.138746-138746, Article 138746

2024

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Simultaneous Degradation of Cypermethrin and Its Metabolite, 3‑Phenoxybenzoic Acid, by the Cooperation of Bacillus licheniformis B‑1 and Sphingomonas sp. SC‑1

Journal of agricultural and food chemistry, 2014-08, Vol.62 (33), p.8256-8262

2014

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Interactions of Gallic Acid with Porcine Hemoglobin: Effect on the Redox State and Structure of Hemoglobin

Journal of agricultural and food chemistry, 2021-01, Vol.69 (1), p.397-403

2021

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Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Journal of agricultural and food chemistry, 2021-07, Vol.69 (29), p.8065-8080

2021

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Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes

Food science & technology, 2022-03, Vol.157, p.113084, Article 113084

2022

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Effects of Two Surfactants and Beta-Cyclodextrin on Beta-Cypermethrin Degradation by Bacillus licheniformis B‑1

Journal of agricultural and food chemistry, 2015-12, Vol.63 (50), p.10729-10735

2015

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

Food reviews international, 2021-10, Vol.37 (7), p.683-705

2021

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Ester synthesis mechanism and activity by Bacillus licheniformis, Candida etchellsii, and Zygosaccharomyces rouxii isolated from Chinese horse bean chili paste

Journal of the science of food and agriculture, 2021-10, Vol.101 (13), p.5645-5651

2021

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Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai

International journal of food microbiology, 2022-08, Vol.375, p.109702-109702, Article 109702

2022

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The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

Co-Metabolic Degradation of β-Cypermethrin and 3-Phenoxybenzoic Acid by Co-Culture of Bacillus licheniformis B-1 and Aspergillus oryzae M-4

Microbial safety and sensory quality of instant low-salt Chinese paocai

Substrate regulation on co-metabolic degradation of β-cypermethrin by Bacillus licheniformis B-1

The Prevalence, Antibiotic Resistance and Biofilm Formation of Staphylococcus aureus in Bulk Ready-To-Eat Foods

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

Processing and Prebiotics Characteristics of β-Glucan Extract from Highland Barley

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

Synergistic antioxidant effect of glutathione and edible phenolic acids and improvement of the activity protection by coencapsulation into chitosan-coated liposomes

Effectively recovering catechin compounds in the removal of caffeine from tea polyphenol extract by using hydrophobically modified collagen fiber

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

Controllably Adjusting the Hydrophobicity of Collagen Fibers for Enhancing the Adsorption Rate, Retention Capacity, and Separation Performance of Flavonoid Aglycones

Co-metabolic enzymes and pathways of 3-phenoxybenzoic acid degradation by Aspergillus oryzae M-4

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

Microbial composition of spoiled industrial-scale Sichuan paocai and characteristics of the microorganisms responsible for paocai spoilage

Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches

Simultaneous Degradation of Cypermethrin and Its Metabolite, 3‑Phenoxybenzoic Acid, by the Cooperation of Bacillus licheniformis B‑1 and Sphingomonas sp. SC‑1

Interactions of Gallic Acid with Porcine Hemoglobin: Effect on the Redox State and Structure of Hemoglobin

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes

Effects of Two Surfactants and Beta-Cyclodextrin on Beta-Cypermethrin Degradation by Bacillus licheniformis B‑1

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

Ester synthesis mechanism and activity by Bacillus licheniformis, Candida etchellsii, and Zygosaccharomyces rouxii isolated from Chinese horse bean chili paste

Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai

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