Zhihua Li

发表

Screening and characterization of a salt-tolerant aflatoxin B1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste

Fengju Zhang, Zebo Yang, Xiaoping Zhang, 2022, Food Science and Technology.

Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce.

Yongqing Zhu, Ling Dong, Zhihua Li, 2020, Food microbiology.

Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper (Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry

So Young Kwon, H. Baek, Zhihua Li, 2018, Chemosensory Perception.

Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste.

Jiabao Li, Xiangzhen Li, Fusheng Chen, 2017, Food chemistry.

Effects of Capsaicin on Growth Performance, Meat Quality, Digestive Enzyme Activities, Intestinal Morphology, and Organ Indexes of Broilers

Jingfei Zhang, Lili Zhang, Tian Wang, 2022, Frontiers in Veterinary Science.

Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile

So Young Kwon, H. Baek, Ling Dong, 2019, Molecules.

Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis

Masanori Arita, Miwa Yoshimoto, Yongqing Zhu, 2022, Metabolites.

Metabolic characterization of different-aged Monascus vinegars via HS-SPME-GC-MS and CIL LC-MS approach

P. Penttinen, Su-yi Zhang, Ling Dong, 2022, LWT.

Effects of drying methods on the quality of Hanyuan Zanthoxylum bungeanum based on physicochemical and functional metabolite analysis

Ling Dong, Zhihua Li, Chi Zhao, 2023, LWT.

Development of a High-Coverage Quantitative Metabolome Analysis Method Using Four-Channel Chemical Isotope Labeling LC-MS for Analyzing High-Salt Fermented Food.

Shuang Zhao, Ling Dong, Zhihua Li, 2022, Journal of agricultural and food chemistry.

Comparative analysis of fatty acids, volatile and non-volatile components in red huajiao (Zanthoxylum bungeanum maxim.) and green huajiao (Zanthoxylum armatum DC.) using GC-MS, UPLC-LTQ-Orbitrap-MS/MS and HPLC-DAD

Ling Dong, Zhihua Li, Chi Zhao, 2023, Industrial Crops and Products.

Mechanism of Inhibiting the Growth and Aflatoxin B1 Biosynthesis of Aspergillus flavus by Phenyllactic Acid

P. Penttinen, Xiao-ping Zhang, Lingzi Zhang, 2023, Toxins.

Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste

Z. Li, Ling Dong, Zhihua Li, 2016, Journal of applied microbiology.