Pan Huang

Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus.

Baocai Xu, Cong‐gui Chen, Pei‐jun Li, 2019, International journal of food microbiology.

Occurrence and antimicrobial resistance of Salmonella isolated from retail meats in Anhui, China

Weiqi Wang, Y. Ye, Pan Huang, 2021, Food science & nutrition.

N-nitrosodimethylamine reduction by Lactobacillus pentosus R3 in fermented cooked sausages

Baocai Xu, Cong‐gui Chen, Pei‐jun Li, 2021 .

Theoretical basis of nitrosomyoglobin formation in a dry sausage model by coagulase-negative staphylococci: Behavior and expression of nitric oxide synthase.

Baocai Xu, Cong‐gui Chen, Pei‐jun Li, 2019, Meat science.

Integrative analysis of the metabolome and transcriptome reveals the influence of Lactobacillus plantarum CCFM8610 on germ-free mice.

Hao Zhang, Wei Chen, Q. Zhai, 2023, Food & function.

Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions.

Baocai Xu, Cong‐gui Chen, Pei‐jun Li, 2022, Critical reviews in food science and nutrition.

Enhancing viability of dried lactic acid bacteria prepared by freeze drying and spray drying via heat preadaptation.

Chongde Wu, Liying Hao, Pan Huang, 2023, Food microbiology.