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Yunnan Agricultural University

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Synergistic effect of fruit-vegetable powder and Staphylococcus on the physicochemical properties and microbial community of Yunnan dry-cured beef

果蔬粉和金黄色葡萄球菌对云南干腌牛肉的理化性质和微生物群落协同效应

International Journal of Gastronomy and Food Science

IF3.6

2026-07-010

PRE

Exploring ultrasound combined with Litsea pungens Hemsl essential oil compound coating for modulating flavor and metabolites in Nuodeng ham: A multidimensional analysis by UHPLC-QE-MS and GC-IMS

探索超声波结合木姜子精油复合涂层调控诺邓火腿风味和代谢物的效果：基于UHPLC-QE-MS和GC-IMS的多维分析

Food Chemistry-X

IF8.2

2025-12-012

OAAI

TMT-based quantitative proteomics analysis reveals the synergistic effect of vegetable powder and Staphylococcus on the quality characteristics of Yunnan dry-cured beef

TMT-based定量蛋白质组学分析揭示了蔬菜粉和Staphylococcus对云南干腌牛肉品质特性的协同效应

Food Bioscience

IF5.9

2025-11-180

PRE

1H NMR-based small molecular metabolites characterization and free fatty acid composition of Xuanwei ham and Jinhua ham

基于¹H NMR的小分子代谢物表征及宣威火腿和金华火腿的游离脂肪酸组成

Food Chemistry: X

IF0

2025-09-230

OAAI

Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing

基于代谢组学和高通量测序的复合 curing agents 对宣威火腿中小分子代谢物和微生物群落固有效应的分析

IF6.1

2025-07-010

PRE

Effects of different sodium nitrite content on small molecule metabolites, free fatty acids, and volatile compounds in Xuanwei ham

不同亚硝酸钠含量对宣威火腿中小分子代谢物、游离脂肪酸和挥发性化合物的影响

Applied Food Research

IF6.2

2025-06-160

OA

Revealing the effects of compound curing agents on the microbial community and metabolites of Nuodeng ham based on high-throughput sequencing and metabolomics

基于高通量测序和代谢组学，揭示复合固化剂对诺邓火腿微生物群落和代谢物的影响

IF9.8

2025-06-010

PRE

Unraveling compound curing agent on protein characteristics and proteome changes of Nuodeng ham by TMT-labeled quantitative proteomics

解析复合固化剂对诺邓火腿蛋白质特征及蛋白质组变化的影响：基于TMT标记定量蛋白质组学

IF9.8

2025-04-010

PRE

Metabolite and microbial community composition of normal and sensory defect Nuodeng hams characterized based on metabolomics and high-throughput sequencing

IF9.8

2025-01-010

PRE

Comparative analysis of physicochemical properties and microbial community structure in five types of Yunnan dry-cured hams

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-01-010

OAAI

Revealing the correlation between small molecule metabolites, volatile compounds and microbial communities during the ripening of Xuanwei ham

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-11-011

OAAI