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Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages

Process biochemistry (1991), 2020-02, Vol.89, p.37-45

2020

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Metagenomics study of soil microorganisms involved in the carbon cycle in a saline-alkaline meadow steppe in the Songnen Plain in Northeast China

Frontiers in microbiology, 2024-03, Vol.15, p.1335488-1335488

2024

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Identification of Golovinomyces artemisiae Causing Powdery Mildew, Changes in Chlorophyll Fluorescence Parameters, and Antioxidant Levels in Artemisia selengensis

Frontiers in plant science, 2022-05, Vol.13, p.876050-876050

2022

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Proteome dynamics and physiological responses to short-term salt stress in Leymus chinensis leaves

PloS one, 2017-08, Vol.12 (8), p.e0183615-e0183615

2017

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Turf performance and physiological responses of native Poa species to summer stress in Northeast China

PeerJ (San Francisco, CA), 2021-09, Vol.9, p.e12252-e12252, Article e12252

2021

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Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China

Food Chemistry: X, 2023-12, Vol.20, p.100979-100979, Article 100979

2023

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Differential Metabolomic Responses of Kentucky Bluegrass Cultivars to Low Nitrogen Stress

Frontiers in plant science, 2022-01, Vol.12, p.808772-808772

2022

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Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage

Food Chemistry: X, 2024-10, Vol.23, p.101655, Article 101655

2024

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Effect of Growth Stage on Nutrition, Fermentation Quality, and Microbial Community of Semidry Silage from Forage Soybean

Plants (Basel), 2024-03, Vol.13 (5), p.739

2024

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Comparative Study on the Morpho-Physiological Responses of White Clover Cultivars with Different Leaf Types to Water Deficiency

Agronomy (Basel), 2023-07, Vol.13 (7), p.1859

2023

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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

Meat science, 2021-02, Vol.172, p.108338-108338, Article 108338

2021

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Ultrasonic-assisted extraction of polyphenol from the seeds of Allium senescens L. and its antioxidative role in Harbin dry sausage

Meat science, 2021-02, Vol.172, p.108351-108351, Article 108351

2021

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Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

Food science & technology, 2019-11, Vol.114, p.108392, Article 108392

2019

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Analysis of biogenic amine in dry sausages collected from northeast China: From the perspective of free amino acid profile and bacterial community composition

Food research international, 2022-12, Vol.162 (Pt B), p.112084-112084, Article 112084

2022

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Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China

Meat science, 2024-04, Vol.210, p.109438-109438, Article 109438

2024

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Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages

Food microbiology, 2024-08, Vol.121, p.104527-104527, Article 104527

2024

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Screening and evaluating yeast strains with antioxidant potential from the traditional dry sausage of northern China

Food science & technology, 2024-07, Vol.203, p.116395, Article 116395

2024

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Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes

Food microbiology, 2024-09, Vol.122, p.104534-104534, Article 104534

2024

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Exploring potential correlations between fungal communities, safety, and quality properties of traditional fermented sauerkraut from Northeast China

Food science & technology, 2023-08, Vol.185, p.115185, Article 115185

2023

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Polysaccharides and soil aggregate on the mechanism of rhizosheath formation in Agropyron cristatum L

Sheng tai xue bao, 2014, Vol.34 (17), p.4859-4865

2014

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Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: A strategy to improve the taste and odour profiles of dry sausages

Food science and human wellness, 2024-02

2024

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Effects of exogenous autoinducer-2 precursor on the ability of Lactiplantibacillus plantarum SH7 to degrade biogenic amines: In vitro and in a dry-sausage model

Food bioscience, 2024-08, Vol.60, p.104263, Article 104263

2024

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Prediction of specific spoilage organisms in smoked chicken legs with modified atmosphere packaging at 4 ℃ using multivariate statistical analysis

Food science and human wellness, 2024-02

2024

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Glutamine synthetase gene PpGS1.1 negatively regulates the powdery mildew resistance in Kentucky bluegrass

Horticulture research, 2022, Vol.9

2022

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Effect of Additives on the Quality and in vitro Digestibility of Alfalfa Hay with High Moisture Content

Journal of animal and veterinary advances : JAVA, 2012-01, Vol.11 (17), p.3094-3099

2012

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Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages

Metagenomics study of soil microorganisms involved in the carbon cycle in a saline-alkaline meadow steppe in the Songnen Plain in Northeast China

Identification of Golovinomyces artemisiae Causing Powdery Mildew, Changes in Chlorophyll Fluorescence Parameters, and Antioxidant Levels in Artemisia selengensis

Proteome dynamics and physiological responses to short-term salt stress in Leymus chinensis leaves

Turf performance and physiological responses of native Poa species to summer stress in Northeast China

Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China

Differential Metabolomic Responses of Kentucky Bluegrass Cultivars to Low Nitrogen Stress

Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage

Effect of Growth Stage on Nutrition, Fermentation Quality, and Microbial Community of Semidry Silage from Forage Soybean

Comparative Study on the Morpho-Physiological Responses of White Clover Cultivars with Different Leaf Types to Water Deficiency

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

Ultrasonic-assisted extraction of polyphenol from the seeds of Allium senescens L. and its antioxidative role in Harbin dry sausage

Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

Analysis of biogenic amine in dry sausages collected from northeast China: From the perspective of free amino acid profile and bacterial community composition

Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China

Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages

Screening and evaluating yeast strains with antioxidant potential from the traditional dry sausage of northern China

Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes

Exploring potential correlations between fungal communities, safety, and quality properties of traditional fermented sauerkraut from Northeast China

Polysaccharides and soil aggregate on the mechanism of rhizosheath formation in Agropyron cristatum L

Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: A strategy to improve the taste and odour profiles of dry sausages

Effects of exogenous autoinducer-2 precursor on the ability of Lactiplantibacillus plantarum SH7 to degrade biogenic amines: In vitro and in a dry-sausage model

Prediction of specific spoilage organisms in smoked chicken legs with modified atmosphere packaging at 4 ℃ using multivariate statistical analysis

Glutamine synthetase gene PpGS1.1 negatively regulates the powdery mildew resistance in Kentucky bluegrass

Effect of Additives on the Quality and in vitro Digestibility of Alfalfa Hay with High Moisture Content

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