Shuyun Liu
No. 2 Tiansheng Road
Beibei, 400715, China
Beibei, 400715, China
Last Updated: 09/26/2026
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Found 8 publications
Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits.
Journal: Food chemistry: X
Published: July 28, 2025
Widely targeted metabolomics and GC-IMS reveal flavor and metabolite variations in Rex and Hyla rabbit meat under different cooking methods.
Journal: Food chemistry
Published: March 25, 2025
Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Larou) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles.
Journal: Foods (Basel, Switzerland)
Published: September 25, 2024
Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation.
Journal: Food chemistry
Published: July 31, 2024
New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives.
Journal: Food research international (Ottawa, Ont.)
Published: January 29, 2024
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon.
Journal: Meat science
Published: January 01, 2024
Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon.
Journal: Food chemistry: X
Published: July 08, 2023
Fabrication and characterization of electrospun nanofibers composed of decellularized meniscus extracellular matrix and polycaprolactone for meniscus tissue engineering.
Journal: Journal of materials chemistry. B
Published: March 28, 2017
Showing 1-8 of 8
Last Updated: 09/26/2026