Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China
He, Zhen, Chen, Huiying, Wang, Xinyi, Lin, Xinping, Ji, Chaofan, Li, Shengjie, Liang, Huipeng
Published in Food science & technology (01.01.2020)
Published in Food science & technology (01.01.2020)
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Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation
Liang, Huipeng, He, Zhen, Wang, Xinyi, Song, Ge, Chen, Huiying, Lin, Xinping, Ji, Chaofan, Li, Shengjie
Published in Food microbiology (01.10.2020)
Published in Food microbiology (01.10.2020)
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Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu , by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3
Bao, Ruiqi, Liu, Sasa, Ji, Chaofan, Liang, Huipeng, Yang, Song, Yan, Xiaoming, Zhou, Yingqin, Lin, Xinping, Zhu, Beiwei
Published in Frontiers in microbiology (17.12.2018)
Published in Frontiers in microbiology (17.12.2018)
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Source and succession of microbial communities and tetramethylpyrazine during the brewing process of compound-flavor Baijiu
Cheng, Wei, Lan, Wei, Chen, Xuefeng, Xue, Xijia, Liang, Huipeng, Zeng, Huawei, Li, Ruilong, Pan, Tianquan, Li, Na, Yang, Hongwen
Published in Frontiers in microbiology (06.08.2024)
Published in Frontiers in microbiology (06.08.2024)
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Dynamic and Functional Characteristics of Predominant Species in Industrial Paocai as Revealed by Combined DGGE and Metagenomic Sequencing
Liang, Huipeng, Chen, Huiying, Ji, Chaofan, Lin, Xinping, Zhang, Wenxue, Li, Li
Published in Frontiers in microbiology (09.10.2018)
Published in Frontiers in microbiology (09.10.2018)
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Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae
Wu, Yuzheng, Li, Zhigao, Zou, Sibo, Dong, Liang, Lin, Xinping, Chen, Yingxi, Zhang, Sufang, Ji, Chaofan, Liang, Huipeng
Published in Foods (26.09.2023)
Published in Foods (26.09.2023)
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Heterologous Expression of the Lactobacillus sakei Multiple Copper Oxidase to Degrade Histamine and Tyramine at Different Environmental Conditions
Wang, Xiaofu, Zhao, Yunsong, Zhang, Sufang, Lin, Xinping, Liang, Huipeng, Chen, Yingxi, Ji, Chaofan
Published in Foods (21.10.2022)
Published in Foods (21.10.2022)
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Genetic Engineering Production of Ethyl Carbamate Hydrolase and Its Application in Degrading Ethyl Carbamate in Chinese Liquor
Dong, Naihui, Xue, Siyu, Guo, Hui, Xiong, Kexin, Lin, Xinping, Liang, Huipeng, Ji, Chaofan, Huang, Zhiguo, Zhang, Sufang
Published in Foods (24.03.2022)
Published in Foods (24.03.2022)
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Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas
Li, Zhigao, Yan, Xu, Zou, Sibo, Ji, Chaofan, Dong, Liang, Zhang, Sufang, Liang, Huipeng, Lin, Xinping
Published in Foods (01.04.2024)
Published in Foods (01.04.2024)
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Density functional theory studies on the oleic acid thermal oxidation into volatile compounds
Xiao, Lin, Wang, Shang, Wang, Yi, Wang, Binchen, Ji, Chaofan, Lin, Xinping, Liang, Huipeng, Zhang, Sufang, Xu, Xianbing, Dong, Liang
Published in Food Chemistry: X (30.10.2023)
Published in Food Chemistry: X (30.10.2023)
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The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu
Xue, Siyu, Dong, Naihui, Xiong, Kexin, Guo, Hui, Dai, Yiwei, Liang, Huipeng, Chen, Yingxi, Lin, Xinping, Zhu, Beiwei, Zhang, Sufang
Published in Foods (27.07.2023)
Published in Foods (27.07.2023)
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Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu , a Chinese Fermented Fish
Liu, Aoxue, Yan, Xu, Shang, Hao, Ji, Chaofan, Zhang, Sufang, Liang, Huipeng, Chen, Yingxi, Lin, Xinping
Published in Foods (29.06.2022)
Published in Foods (29.06.2022)
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Lactiplantibacillus plantarum A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects Caenorhabditis elegans Anti-Aging
Zou, Sibo, Wu, Qi, Li, Zhigao, Zhang, Sufang, Dong, Liang, Chen, Yingxi, Dai, Yiwei, Ji, Chaofan, Liang, Huipeng, Lin, Xinping
Published in Foods (19.03.2024)
Published in Foods (19.03.2024)
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Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai
Cao, Xinying, Zhao, Mingwei, Zou, Sibo, Li, Zhigao, Wu, Yuzheng, Ji, Chaofan, Chen, Yingxi, Dong, Liang, Zhang, Sufang, Liang, Huipeng
Published in Foods (22.10.2022)
Published in Foods (22.10.2022)
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Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product
Jiang, Cuicui, Liu, Mengyang, Yan, Xu, Bao, Ruiqi, Liu, Aoxue, Wang, Wenqing, Zhang, Zuoli, Liang, Huipeng, Ji, Chaofan, Zhang, Sufang, Lin, Xinping
Published in Foods (21.10.2021)
Published in Foods (21.10.2021)
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Journal Article
Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China
Liang, Huipeng, He, Zhen, Wang, Xinyi, Song, Ge, Chen, Huiying, Lin, Xinping, Ji, Chaofan, Zhang, Sufang
Published in Food research international (01.11.2020)
Published in Food research international (01.11.2020)
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Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization
Liang, Huipeng, Chen, Huiying, Zhang, Wenxue, Yu, Chenxu, Ji, Chaofan, Lin, Xinping
Published in Food science & technology (01.05.2018)
Published in Food science & technology (01.05.2018)
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Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham
Guo, Xiuxia, Tao, Shuo, Pan, Jinfeng, Lin, Xinping, Ji, Chaofan, Liang, Huipeng, Dong, Xiuping, Li, Shengjie
Published in Meat science (01.08.2020)
Published in Meat science (01.08.2020)
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