1. An insight into volatile and non‐volatile compounds of Chinese horsebean‐chili‐paste meju produced by natural brewing and temperature‐controlled brewing methods. (19th October 2020) Authors: Tan, Xinyi; Lu, Yunhao; Lin, Xin; Ni, Nan; He, Qiang; Chi, Yuanlong Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 6(2021) Page Start: 2371 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of 7 volatile N-nitrosamines in Chinese Sichuan salted vegetables by gas chromatography-tandem mass spectrometry coupled to modified QuEchERS extraction. (April 2019) Authors: Zhang, Qixian; Jin, Lu; Zhang, Feng; Yao, Kai; Ren, Yao; Zhang, Jiaqi; Zhang, Qisheng; He, Qiang; Wan, Yuping; Chi, Yuanlong Journal: Food control Issue: Volume 98(2019) Page Start: 342 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies. (October 2021) Authors: Gong, Chuanjie; He, Yunxiang; Tang, Yao; Hu, Rong; Lv, Yuanping; Zhang, Qisheng; Tardy, Blaise L.; Richardson, Joseph J.; He, Qiang; Guo, Junling; Chi, Yuanlong Journal: Trends in food science & technology Issue: Volume 116(2021) Page Start: 940 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin. Issue 8 (11th July 2019) Authors: Dong, Jingwen; Zhou, Yaoqing; Lu, Yunhao; Lv, Yuanping; Chi, Yuanlong; He, Qiang Journal: Journal of food science Issue: Volume 84:Issue 8(2019) Page Start: 2086 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. 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. (1st March 2022) Authors: Tang, Yao; Chen, Gong; Wang, Dongdong; Hu, Rong; Li, Heng; Liu, Shuliang; Zhang, Qisheng; Ming, Jianying; Chi, Yuanlong Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 157(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Ester synthesis mechanism and activity by Bacillus licheniformis, Candida etchellsii, and Zygosaccharomyces rouxii isolated from Chinese horse bean chili paste. (12th April 2021) Authors: Yang, Linzi; Li, Xueli; Lu, Yunhao; Lv, Yuanping; Chi, Yuanlong; He, Qiang Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 13(2021) Page Start: 5645 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste. (March 2019) Authors: Lu, Yunhao; Chi, Yuanlong; Lv, Yuanping; Yang, Guohua; He, Qiang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 102(2019) Page Start: 131 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry. Issue 1 (1st January 2020) Authors: Lu, Yunhao; Tan, Xinyi; Lv, Yuanping; Yang, Guohua; Chi, Yuanlong; He, Qiang Journal: International journal of food properties Issue: Volume 23:Issue 1(2020) Page Start: 570 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Insight into the Fermentation of Chinese Horse Bean-chili-paste. Issue 7 (3rd October 2021) Authors: Lu, Yunhao; Yang, Linzi; Yang, Guohua; Chi, Yuanlong; Sun, Qun; He, Qiang Journal: Food reviews international Issue: Volume 37:Issue 7(2021) Page Start: 683 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Microbial safety and sensory quality of instant low-salt Chinese paocai. (January 2016) Authors: Zhang, Qisheng; Chen, Gong; Shen, Wenxi; Wang, Yong; Zhang, Wenxue; Chi, Yuanlong Journal: Food control Issue: Volume 59(2016:Jan.) Page Start: 575 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗