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NARA Subscribed3
Publisher
Elsevier3
Journal
Food Bioscience1
Food Microbiology1
Food Research International1
Publication Year
20263
Gaoxin Feng results 3 · Newest (Page 1/1, per page 25)
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Author: Gaoxin Feng ×Clear All Filters
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Unraveling taste enhancement mechanism of yeast-inoculated reduced-salt fermented sausage: Proteolysis, taste compound formation, and receptor binding of potential salty/salty taste-enhancing peptidesNARA Subscribed
Food Microbiology · 2026 · Vol. 140 · Academic Press
Dewei Huang; Gaoxin Feng; Iftikhar Hussain Badar; Bayierta Bayinbate; Junhan Fan; Baocai Xu; Linwei Yang; Qianqian Yu; Yingying Hu; Lang Zhang
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Unraveling the mechanisms of flavor improvement in salt-reduced dry fermented sausages: Insights from yeast-modulated microbial interactionsNARA Subscribed
Food Research International · 2026 · Vol. 243 · Elsevier
Gaoxin Feng; Bayierta Bayinbate; Dewei Huang; Iftikhar Hussain Badar; Baocai Xu; Yingying Hu; Lang Zhang
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Microbial interactions in fermented foods: Ecological mechanisms, environmental drivers, and implications for qualityNARA Subscribed
Food Bioscience · 2026 · Vol. 84 · Elsevier
Gaoxin Feng; Junhan Fan; Dewei Huang; Lang Zhang; Iftikhar Hussain Badar; Baocai Xu; Yingying Hu
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