The quality and flavor profile of fermented milk produced by Streptococcus thermophilus ABT-T is influenced by the pfs gene in the quorum sensing system
Article in Food Chemistry X (July 2024)
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Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl
Article in Journal of the Science of Food and Agriculture (June 2024)
Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics
Article in Food Chemistry (June 2024)