Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics
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Author：
Huaisheng Zheng, Lilang Li, Chaobin Huang, Shuhong Liu, Xinghua Chen, Xiaoyu Wang, Ping Hu
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ULTRASONICS SONOCHEMISTRY
Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
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Author：
Cuiwen Jian, Minghao Sun, Ting Ma, Wenxuan Wang, Beibei Lv, Jinxuan Wang, Xiaochun Su, Shubo Li, Yuan Guo
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FOOD RESEARCH INTERNATIONAL
Fermentation of Rosa roxburghii Tratt by Limosilactobacillus fermentum NCU001464: Physicochemical characteristics and biological activity
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Author：
Hai-Li Zhou, Fei Peng, Jia-Xin Lin, Li-Ping Hu, Mingyong Xie, Tao Xiong
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Food Bioscience
Adaptive responses of Alicyclobacillus acidoterrestris in acidic broth and fruit juices: Focus on the influences of organic acids and temperature conditions
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Author：
Ning Zhao, Yi Zhang, Jun Li, Junnan Xu, Lingxia Jiao, Kaidi Hu, Qin Li, Jianlong Li, Aiping Liu, Mingtao Fan, Shuliang Liu
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Multi-omics analysis unravels the dynamics of flavor profile in ‘Queen Nina’ berries and the regulatory mechanism underlying volatile esters
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Author：
Jingyang Wang, Changyun Zhang, Min Li, Xiucai Fan, Ying Zhang, Jianfu Jiang, Chonghuai Liu, Lei Sun
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Food Chemistry: Molecular Sciences
Effect of indoor dehydration on the chemical composition of Marselan grapes in Heyang of China
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Author：
Qiaomin Chen, Yangyang Bai, Xinyang Liu, Wenxiu Yue, Fuliang Han
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JOURNAL OF FOOD SCIENCE
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