Yuanlong Chi

发表

Substrate regulation on co-metabolic degradation of β-cypermethrin by Bacillus licheniformis B-1

Juana Du, K. Yao, Jiayuan Zhao, 2019, AMB Express.

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

Yuanlong Chi, Yan Zhang, Wenjiao Fan, 2009 .

Directly profiling intact Staphylococcus aureus in water and foods via enzymatic cleavage aptasensor.

Ruijie Deng, Sha Deng, Qiang He, 2020, Analytica chimica acta.

Ester-synthesis mechanism and activity by Bacillus licheniformis, Candida etchellsii and Zygosaccharomyces rouxii isolated from Chinese horse bean-chili-paste.

Qiang He, Xueli Li, Yuanlong Chi, 2021, Journal of the science of food and agriculture.

The Prevalence, Antibiotic Resistance and Biofilm Formation of Staphylococcus aureus in Bulk Ready-To-Eat Foods

Honghu Sun, K. Yao, Yuanlong Chi, 2019, Biomolecules.

Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation.

Guohua Yang, Qiang He, Yuanlong Chi, 2021, International journal of food microbiology.

Microbial composition of spoiled industrial-scale Sichuan paocai and characteristics of the microorganisms responsible for paocai spoilage.

Qiang He, K. Yao, Yuanlong Chi, 2018, International journal of food microbiology.

Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies

Joseph J. Richardson, B. Tardy, Junling Guo, 2021, Trends in Food Science & Technology.

The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

Yuanlong Chi, Wenjiao Fan, Shuo Zhang, 2008 .

Substrate regulation on co-metabolic degradation of β-cypermethrin by Bacillus licheniformis B-1

Juana Du, K. Yao, Jiayuan Zhao, 2019, AMB Express.

Co-Metabolic Degradation of β-Cypermethrin and 3-Phenoxybenzoic Acid by Co-Culture of Bacillus licheniformis B-1 and Aspergillus oryzae M-4

K. Yao, Jiayuan Zhao, Dongying Jia, 2016, PloS one.

Structural characterization, erythrocyte protection, and antifatigue effect of antioxidant collagen peptides from tilapia (Oreochromis nilotica L.) skin.

Ruijie Deng, Hui Wu, Qiang He, 2020, Food & function.

Collagen Hydrolysates of Skin Shavings Prepared by Enzymatic Hydrolysis as a Natural Flocculant and Their Flocculating Property

K. Yao, Qisheng Zhang, Jiayuan Zhao, 2017, Applied Biochemistry and Biotechnology.

Ultrasound-assisted enzymatic extraction of hydroxy-sanshool compounds from the hydrodistillation residue of two Sichuan peppers: optimization, quantification and pungent taste contribution evaluation

Qiang He, Yuanlong Chi, Yao Ren, 2021, RSC advances.

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives.

Chongde Wu, Meijun Zhu, Qiang He, 2021, Journal of agricultural and food chemistry.

An insight into volatile and non-volatile compounds of Chinese horsebean-chili-paste meju produced by natural brewing and temperature-controlled brewing methods through GC×GC-TOFMS and amino acid composition analysis.

Qiang He, Yuanlong Chi, Xinyi Tan, 2020, The Journal of the Science of Food and Agriculture.

Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste

Guohua Yang, Qiang He, Yuanlong Chi, 2019, LWT.

Insight into the Fermentation of Chinese Horse Bean-chili-paste

Guohua Yang, Qun Sun, Qiang He, 2020 .

Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm

Feng Zhang, K. Yao, Qisheng Zhang, 2020, RSC advances.

Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai.

Wen Zhang, Yuanlong Chi, Dongdong Wang, 2022, International journal of food microbiology.

Primer-Engineered Transferase Enzyme for One-Pot and Amplified Detection of Cobalt Pollution and Peptide Remover Screening.

Ruijie Deng, Sha Deng, R. Busquets, 2022, Journal of agricultural and food chemistry.

Synergistic antioxidant effect of glutathione and edible phenolic acids and improvement of the activity protection by coencapsulation into chitosan-coated liposomes

Li Ran, Qiang He, Yuanlong Chi, 2020 .

Effects of Two Surfactants and Beta-Cyclodextrin on Beta-Cypermethrin Degradation by Bacillus licheniformis B-1.

K. Yao, Jiayuan Zhao, Dongying Jia, 2015, Journal of agricultural and food chemistry.

Simultaneous degradation of cypermethrin and its metabolite, 3-phenoxybenzoic acid, by the cooperation of Bacillus licheniformis B-1 and sphingomonas sp. SC-1.

K. Yao, Dongying Jia, Yuanlong Chi, 2014, Journal of agricultural and food chemistry.

Survival of Escherichia coli O157:H7, nitrite content and sensory acceptance of low-salt Chinese paocai fermented by screened lactic acid bacteria

Z. Hongmei, K. Yao, Qisheng Zhang, 2016 .

Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches.

Guohua Yang, Qiang He, Yuanlong Chi, 2020, Food microbiology.

Analysis of 7 volatile N-nitrosamines in Chinese Sichuan salted vegetables by gas chromatography-tandem mass spectrometry coupled to modified QuEchERS extraction

Qiang He, K. Yao, Qisheng Zhang, 2019, Food Control.

Co-metabolic enzymes and pathways of 3-phenoxybenzoic acid degradation by Aspergillus oryzae M-4.

K. Yao, Jiayuan Zhao, Dongying Jia, 2019, Ecotoxicology and environmental safety.

Eco-friendly microbial production of diosgenin from saponins in Dioscorea zingiberensis tubers in the presence of Aspergillus awamori

Hui Wu, Qiang He, Yuanlong Chi, 2018, Steroids.

Clarification effect of collagen hydrolysate clarifier on chrysanthemum beverage

Qiang He, K. Yao, Dongying Jia, 2018 .

Processing and Prebiotics Characteristics of β-Glucan Extract from Highland Barley

Li Liu, Yao Ren, Haoyu Xie, 2018, Applied Sciences.

Interactions of Gallic Acid with Porcine Hemoglobin: Effect on the Redox State and Structure of Hemoglobin.

Qiang He, Xueli Li, Yuanlong Chi, 2020, Journal of agricultural and food chemistry.

Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin.

Qiang He, Yuanlong Chi, Yunhao Lu, 2019, Journal of food science.

Tb 3+-nucleic acid probe-based label-free and rapid detection of mercury pollution in food

Ruijie Deng, R. Busquets, Chenxi Zhou, 2023, Food Science and Human Wellness.

Effectively recovering catechin compounds in the removal of caffeine from tea polyphenol extract by using hydrophobically modified collagen fiber

Qingyong Sun, Qi-xian Zhang, Bi Shi, 2023, Separation and Purification Technology.

Controllably Adjusting the Hydrophobicity of Collagen Fibers for Enhancing the Adsorption Rate, Retention Capacity, and Separation Performance of Flavonoid Aglycones.

Qingyong Sun, Qi-xian Zhang, Bi Shi, 2023, ACS applied materials & interfaces.

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

Qisheng Zhang, Yuanlong Chi, Yao Tang, 2022, LWT.

Simultaneous degradation of cypermethrin and its metabolite, 3-phenoxybenzoic acid, by the cooperation of Bacillus licheniformis B-1 and sphingomonas sp. SC-1.

K. Yao, Dongying Jia, Yuanlong Chi, 2014, Journal of agricultural and food chemistry.

Characterizing flavor development in low-salt Chinese horse bean-chili paste through integrated metabolomics and metagenomics.

Yuanlong Chi, Yunhao Lu, Li Jiang, 2024, Food chemistry.

Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation

Yuanlong Chi, Yunhao Lu, Li Jiang, 2024, Food Bioscience.