Hu Y - Search Results

1

Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review.

Hu Y, Badar IH, Liu Y, Zhu Y, Yang L, Kong B, Xu B. Hu Y, et al. Food Chem. 2024 Sep 30;453:139664. doi: 10.1016/j.foodchem.2024.139664. Epub 2024 May 14. Food Chem. 2024. PMID: 38761739 Review.

2

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.

Wen R, Hu Y, Zhang L, Wang Y, Chen Q, Kong B. Wen R, et al. Among authors: hu y. Meat Sci. 2019 Oct;156:33-43. doi: 10.1016/j.meatsci.2019.05.011. Epub 2019 May 13. Meat Sci. 2019. PMID: 31125945

3

Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages.

Sun F, Hu Y, Chen Q, Kong B, Liu Q. Sun F, et al. Among authors: hu y. Meat Sci. 2019 Oct;156:156-165. doi: 10.1016/j.meatsci.2019.05.030. Epub 2019 May 29. Meat Sci. 2019. PMID: 31170569

4

Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage.

Chen J, Hu Y, Wen R, Liu Q, Chen Q, Kong B. Chen J, et al. Among authors: hu y. Meat Sci. 2019 Oct;156:205-213. doi: 10.1016/j.meatsci.2019.05.035. Epub 2019 Jun 3. Meat Sci. 2019. PMID: 31202095

5

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China.

Hu Y, Zhang L, Liu Q, Wang Y, Chen Q, Kong B. Hu Y, et al. Food Microbiol. 2020 Oct;91:103505. doi: 10.1016/j.fm.2020.103505. Epub 2020 Apr 12. Food Microbiol. 2020. PMID: 32539975

6

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.

Chen Q, Hu Y, Wen R, Wang Y, Qin L, Kong B. Chen Q, et al. Among authors: hu y. Meat Sci. 2021 Feb;172:108338. doi: 10.1016/j.meatsci.2020.108338. Epub 2020 Oct 8. Meat Sci. 2021. PMID: 33129060

7

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review.

Hu Y, Zhang L, Wen R, Chen Q, Kong B. Hu Y, et al. Crit Rev Food Sci Nutr. 2022;62(10):2741-2755. doi: 10.1080/10408398.2020.1858269. Epub 2020 Dec 30. Crit Rev Food Sci Nutr. 2022. PMID: 33377402 Review.

8

Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria.

Hu Y, Li Y, Zhu J, Kong B, Liu Q, Chen Q. Hu Y, et al. Food Res Int. 2021 Jul;145:110391. doi: 10.1016/j.foodres.2021.110391. Epub 2021 May 24. Food Res Int. 2021. PMID: 34112394

9

Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China.

Hu Y, Tian Y, Zhu J, Wen R, Chen Q, Kong B. Hu Y, et al. Food Microbiol. 2022 Sep;106:104059. doi: 10.1016/j.fm.2022.104059. Epub 2022 May 16. Food Microbiol. 2022. PMID: 35690435

10

Cyanidin and rutin inhibit the formation of heterocyclic aromatic amines in chemical modeling systems and smoked chicken drumsticks.

Zhang L, Hu Y, Liu Q, Chen Q, Xia X, Kong B. Zhang L, et al. Among authors: hu y. Food Chem. 2023 Jan 1;398:133869. doi: 10.1016/j.foodchem.2022.133869. Epub 2022 Aug 8. Food Chem. 2023. PMID: 35964565

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