Kuan H. Lu
Guiyang, 550025, China
Last Updated: 09/26/2026
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Found 9 publications
Carbon source-dependent transcriptomic regulation and monosaccharide remodeling of exopolysaccharide biosynthesis in Pediococcus pceusentosa LL-07.
Journal: BMC microbiology
Published: June 18, 2025
Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics.
Journal: Food chemistry: X
Published: November 23, 2024
Study on protein hydrolysis and microbial community changes during the fermentation of pork loin ham mediated by electrical stimulation.
Journal: Food research international (Ottawa, Ont.)
Published: October 08, 2024
Genomic characterization and probiotic potential assessment of an exopolysaccharide-producing strain Pediococcus pentosaceus LL-07 isolated from fermented meat.
Journal: BMC microbiology
Published: January 16, 2024
Early results of modified Bikini approach periacetabular osteotomy for the treatment of developmental hip dysplasia under 50 years of age
Journal: Zhonghua wai ke za zhi [Chinese journal of surgery]
Published: September 28, 2023
Purification of Extracellular Protease from Staphylococcus simulans QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins.
Journal: Nutrients
Published: December 06, 2022
Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China.
Journal: Foods (Basel, Switzerland)
Published: August 16, 2022
Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter.
Journal: Foods (Basel, Switzerland)
Published: March 28, 2022
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Last Updated: 09/26/2026