Alternate Title: Preliminary study on producing and transforming of nitrite in early stage of Sichuan paocai fermentation. (English)

المؤلفون: 范智义, 邓维琴, 李雄波, 张其圣, 李婷, 陈相杰

المصدر: Food & Fermentation Industries; 1/15/2025, Vol. 51 Issue 1, p151-157, 7p

Alternate Title: Metagenomic analysis of formation and degradation mechanism of nitrite in industrially fermented vegetables. (English)

المؤلفون: 伍亚龙, 杨姗, 陈功, 张其圣, 汪冬冬, 唐垚, 史梅莓, 吕鹏军, 王勇

المصدر: Food & Fermentation Industries; 11/15/2024, Vol. 50 Issue 21, p60-67, 8p

مصطلحات موضوعية: NITRITE reductase, MICROBIAL genes, DENITRIFICATION, CYTOCHROME c, KOJI, NITRATE reductase

Alternate Title: Optimization of high-density culture conditions for Weizmannia coagulans. (English)

المؤلفون: 伍亚龙, 杨博文, 吕鹏军, 史梅莓, 杨姗, 汪冬冬, 王勇, 张其圣

المصدر: China Brewing; 2024, Vol. 43 Issue 8, p230-236, 7p

مصطلحات موضوعية: MAGNESIUM sulfate, YEAST extract, GLUCOSE, POWDERS, CULTURE

Alternate Title: Effects of Monascus Koji-making on the Physical and Chemical Indicators and Sensory Evaluation of Soybean Paste. (English)

المؤلفون: 蒋四强, 邓维琴, 何素蓉, 李雄波, 陈功, 王泽亮, 李龙, 范智义, 李婷, 张其圣

المصدر: Modern Food Science & Technology; 2024, Vol. 40 Issue 8, p150-157, 8p

مصطلحات موضوعية: MISO, KOJI, MONASCUS, AMINO acids, SOYBEAN, DIGESTIVE enzymes, AMYLASES

Alternate Title: Analysis of Volatile Compound Profiles in Pixian Broad Bean-Chili Paste, Its Ingredients and Semi-Finished Products. (English)

المؤلفون: 范智义, 邓维琴, 王泽亮, 李雄波, 曾晓晓, 李恒, 张其圣, 陈功

المصدر: Journal of Food Science & Biotechnology; Jun2024, Vol. 43 Issue 6, p164-172, 9p

Alternate Title: Effect of Different Cultivars of Broad Bean on the Quality of Pixian Broad Bean Chili Paste. (English)

المؤلفون: 李雄波, 范智义, 王泽亮, 卢付青, 蒋四强, 李 恒, 张其圣, 陈 功, 杨国华, 邓维琴

المصدر: Science & Technology of Food Industry; May2024, Vol. 45 Issue 9, p72-82, 11p

Alternate Title: Effect of Co-fermentation with Monascus and Aspergillus oryzae on Flavor Substances and Microfloral Structure of Soybean Paste. (English)

المؤلفون: 蒋四强, 陈 功, 李雄波, 王泽亮, 范智义, 李 婷, 李 恒, 张其圣, 邓维琴

المصدر: Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 9, p93-101, 9p

المؤلفون: 王泽亮, 邓维琴, 刘书亮, 李雄波, 陈相杰, 范智义, 李 婷, 李 恒, 张其圣, 李 龙

المصدر: Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 5, p31-39, 9p, 1 Chart, 8 Graphs

Alternate Title: Analysis of Favor and Quality Characteristics of Sichuan Traditionally Brewed Soy Sauce. (English)

المؤلفون: 王泽亮, 符怡, 李恒, 范智义, 李雄波, 张其圣, 邓维琴

المصدر: China Condiment; Mar2024, Vol. 49 Issue 3, p169-192, 7p

Alternate Title: Effect of different lactic acid bacteria inoculation fermentation on the physicochemical characteristics and flavor of Chinese cabbage pickles. (English)

المؤلفون: 史梅莓, 伍亚龙, 吕鹏军, 汪冬冬, 张其圣

المصدر: Food & Fermentation Industries; 2024, Vol. 50 Issue 1, p80-88, 9p

مصطلحات موضوعية: LACTIC acid bacteria, CHINESE cabbage, FLAVOR, PICKLES

Alternate Title: Aroma Contribution of 14 Common Spices in Brine for Sichuan Seasoning Stew. (English)

المؤلفون: 王泽亮, 范智义, 张敏, 张星灿, 陈相杰, 宋小嗾, 邓维琴, 张其圣, 李 恒

المصدر: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Oct2023, Vol. 23 Issue 10, p284-293, 10p

Alternate Title: Screening and application of capsaicin-degrading strains in Ciba pepper. (English)

المؤلفون: 王泽亮, 范智义, 王美丽, 李龙, 杨礼学, 邓维琴, 李洁芝, 陈功, 张其圣

المصدر: China Brewing; 2023, Vol. 42 Issue 7, p147-153, 7p

مصطلحات موضوعية: BACILLUS amyloliquefaciens, BACILLUS pumilus, BACILLUS subtilis, NANOTECHNOLOGY, BACILLUS (Bacteria)

Alternate Title: Research Progress on the Pungency of Capsaicinoids. (English)

المؤلفون: 范智义, 王俏君, 邓维琴, 杨礼学, 李 龙, 泽亮, 陈 功, 张其圣

المصدر: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 7, p363-371, 9p

مصطلحات موضوعية: CAPSAICINOIDS, FATTY acids, EVALUATION methodology, SENSORY evaluation, CAPSAICIN, HOT peppers

Alternate Title: Screening of Biogenic Amines Produ&ng and Degrading Strains in Broad Bean Past-meju. (English)

المؤلفون: 李 恒, 王泽亮, 邓维琴, 范智义, 李雄波, 王饪潞, 李洁芝, 张其圣

المصدر: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Oct2022, Vol. 22 Issue 10, p190-198, 9p

مصطلحات موضوعية: BIOGENIC amines, BACILLUS subtilis, FLUORIMETRY, BACILLUS (Bacteria), PEDIOCOCCUS

Alternate Title: Formulation Optimization and Volatile Flavor Compounds Analysis of Characteristic Sichuan Bamboo Pepper Sauce. (English)

المؤلفون: 周泽林, I, 陈一萌!, 张其圣, 李柠汶, 柏红梅, 汪冬冬, 王波, 周永潮, 余英, 费思涛

المصدر: Food Research & Development; 2021, Vol. 42 Issue 24, p99-106, 8p

مصطلحات موضوعية: GAS chromatography/Mass spectrometry (GC-MS), BAMBOO shoots, MONOSODIUM glutamate, SUGAR, SODIUM nitrites, BAMBOO

مصطلحات جغرافية: SICHUAN Sheng (China)

Alternate Title: Effects of Direct Vat Set Lactobacillus on Alterations of the Intestinal Microbiota in Mice. (English)

المؤلفون: 肖冠坤, 郭佳汶, 程如越, 彭天宇, 李毓萍, 陈书巧, 陈功, 张其圣, 李鸣

المصدر: Food Research & Development; 2021, Vol. 42 Issue 14, p158-164, 7p

مصطلحات موضوعية: GUT microbiome, WEIGHT gain, POLYMERASE chain reaction, WEIGHT loss, NUCLEOTIDE sequencing

Alternate Title: Nitrite content and safety evaluation of packaged Zhacai and Paocai sold in Sichuan and Chongqing. (English)

المؤلفون: 王泽亮, 赵平, 范智义, 邓维琴, 李雄波, 汪磊, 张其圣

المصدر: China Brewing; 2021, Vol. 40 Issue 4, p172-176, 5p

مصطلحات موضوعية: MEAT, STATISTICAL sampling, PRESERVATION of fruit, NITRITES, FRUIT

مصطلحات جغرافية: SICHUAN Sheng (China), CHONGQING (China)

Alternate Title: Effects of Salt Concentration on Microbial Communities and Quality of Pixian Broad Bean Paste Mash during Fermentation. (English)

المؤلفون: 李雄波, 李 恒, 邓维琴, 张其圣, 陈相杰, 范智义, 李洁芝, 陈 功

المصدر: Shipin Kexue/ Food Science; 2020, Vol. 41 Issue 22, p193-199, 7p

مصطلحات موضوعية: LACTIC acid bacteria, SUGAR, MICROBIAL communities, PASTE, SENSORY evaluation

Alternate Title: Dynamic Analysis of Volatile Components of Salted Radish during Different Fermentation Processes. (English)

المؤلفون: 汪冬冬, 唐 垚, 陈 功, 李 恒, 明建英, 蔡地烽, 王 勇, 伍亚龙, 张其圣

المصدر: Shipin Kexue/ Food Science; 3/25/2020, Vol. 41 Issue 6, p146-154, 9p

Alternate Title: Analysis of Microbial Community Dynamics of Traditional Sichuan Paocai Brine by High-Throughput Sequencing. (English)

المؤلفون: 李 恒, 陈 功, 伍亚龙, 邓维琴, 张 伟, 朱 翔, 王 勇, 张其圣

المصدر: Shipin Kexue/ Food Science; 2018, Vol. 39 Issue 24, p131-138, 8p

مصطلحات موضوعية: MICROBIAL evolution, FUNGUS-bacterium relationships, SALT, FUNGI diversity, MICROBIAL communities, LACTOCOCCUS, BACTERIAL diversity, FUNGAL communities