Fungi are an understudied, biotechnologically valuable group of organisms. Due to the
immense range of habitats that fungi inhabit, and the consequent need to compete against a …

Although dynamic self-assembly, DySA, is a relatively new area of research, the past
decade has brought numerous demonstrations of how various types of components–on …

The effects of different sodium substitutes on the physical and bacterial properties, flavour
profile and sensory evaluation of dry fermented sausage were investigated. There were …

Odor is important in production, consumption, and science research of aquatic products.
With the change in freshness in the storage and processing, the unique odor of aquatic …

The objective of this study was to explore the correlation between bacterial communities and
volatile compounds in traditional dry sausages from different regions in Northeast China …

Cell-free systems designed to perform complex chemical conversions of biomass to biofuels
or commodity chemicals are emerging as promising alternatives to the metabolic …

The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein
oxidation and flavor development of Harbin dry sausage was investigated. There were three …

Microbial metabolism is crucial for the flavor development of traditional Suanyu. A total of 21
characteristic volatile compounds of Suanyu were identified according to GC-MS combined …

Food waste and byproducts are generated along the entire food processing and storage
chain. The large amount of waste deriving from the whole process represents not only a …

Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the
fermented food industry, especially in the manufacture of yogurt. The fermentation …