Wang X - Search Results

1

Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage.

Nie X, Jia X, Kang X, Pu H, Ling Z, Wang X, Yu X, Zhang Y, Liu D, Zhao Z. Nie X, et al. Among authors: wang x. Food Res Int. 2024 Dec;197(Pt 1):115269. doi: 10.1016/j.foodres.2024.115269. Epub 2024 Oct 26. Food Res Int. 2024. PMID: 39593349 No abstract available.

2

The potential correlations between cell-free extracts from Rhodobacter sphaeroides grown under low-oxygen conditions and volatile organic compounds in Chinese-style sausage.

Nie X, Luo J, Chen H, Pu H, Luo Q, Wang X, Yu X, Liu D, Zhao Z. Nie X, et al. Among authors: wang x. Food Chem X. 2024 Nov 7;24:101967. doi: 10.1016/j.fochx.2024.101967. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39629282 Free PMC article.

3

H(+) -ATPase-defective variants of Lactobacillus delbrueckii subsp. bulgaricus contribute to inhibition of postacidification of yogurt during chilled storage.

Wang X, Ren H, Liu D, Wang B, Zhu W, Wang W. Wang X, et al. Among authors: wang w, wang b. J Food Sci. 2013 Feb;78(2):M297-302. doi: 10.1111/1750-3841.12038. Epub 2013 Jan 18. J Food Sci. 2013. PMID: 23330741

4

Preparation and characterization of chitosan/pullulan film loading carvacrol for targeted antibacterial packaging of chilled meat.

Xiao L, Kang S, Lapu M, Jiang P, Wang X, Liu D, Li J, Liu M. Xiao L, et al. Among authors: wang x. Int J Biol Macromol. 2022 Jun 30;211:140-149. doi: 10.1016/j.ijbiomac.2022.05.044. Epub 2022 May 11. Int J Biol Macromol. 2022. PMID: 35561855

5

Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat.

Xiao L, Lapu M, Cui L, Li J, Wang X, Li X, Liu M, Liu D. Xiao L, et al. Among authors: wang x. Meat Sci. 2025 Feb;220:109704. doi: 10.1016/j.meatsci.2024.109704. Epub 2024 Nov 4. Meat Sci. 2025. PMID: 39509756

6

Effects of inoculation of commercial starter cultures on the quality and histamine accumulation in fermented sausages.

Wang X, Ren H, Wang W, Zhang Y, Bai T, Li J, Zhu W. Wang X, et al. Among authors: wang w. J Food Sci. 2015 Feb;80(2):M377-83. doi: 10.1111/1750-3841.12765. Epub 2015 Jan 14. J Food Sci. 2015. PMID: 25588615

7

Improving biomass and starch accumulation of bioenergy crop duckweed (Landoltia punctata) by abscisic acid application.

Liu Y, Chen X, Wang X, Fang Y, Huang M, Guo L, Zhang Y, Zhao H. Liu Y, et al. Among authors: wang x. Sci Rep. 2018 Jun 22;8(1):9544. doi: 10.1038/s41598-018-27944-7. Sci Rep. 2018. PMID: 29934519 Free PMC article.

8

A novel electrochemical sensor with NiSx@MoS2 composite for efficient NO2- sensing.

Zhang J, Chen J, Zuo J, Lan J, Jiang Z, Xiao C, Wang X, Zuo Y. Zhang J, et al. Among authors: wang x. Food Chem. 2025 Jan 1;462:140947. doi: 10.1016/j.foodchem.2024.140947. Epub 2024 Aug 24. Food Chem. 2025. PMID: 39208736

9

Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing.

Wang X, Zhang Y, Sun J, Pan P, Liu Y, Tian T. Wang X, et al. J Food Sci Technol. 2021 Mar;58(3):931-939. doi: 10.1007/s13197-020-04607-y. Epub 2020 Jun 26. J Food Sci Technol. 2021. PMID: 33678876 Free PMC article.

10

Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technology.

Wang X, Ren H, Zhan Y. Wang X, et al. Food Sci Biotechnol. 2017 Sep 21;27(1):241-249. doi: 10.1007/s10068-017-0200-5. eCollection 2018 Feb. Food Sci Biotechnol. 2017. PMID: 30263746 Free PMC article.

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