Regulation of the nitrite, biogenic amine and flavor quality of Cantonese pickle by selected lactic acid bacteria-Reference-Cited by-同舟云学术

Regulation of the nitrite, biogenic amine and flavor quality of Cantonese pickle by selected lactic acid bacteria

Published:2023-06 Issue: Volume:53 Page:102554
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Luo Wenshan,Wu Wanlin,Du Xiaoyi,Yu Yuanshan,Wu Jijun,Xu Yujuan,Li Lu

Funder

Guangzhou Science and Technology Program key projects

Guangdong Academy of Agricultural Sciences

Special Fund for Scientific Innovation Strategy-Construction of High-level Academy of Agriculture Science

Basic and Applied Basic Research Foundation of Guangdong Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference66 articles.

1. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution;Alvarez;Trends in Food Science & Technology,2014

2. Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety;Ao;Food Sciences and Nutrition,2019

3. Dietary nitrate and blood pressure: Evolution of a new nutrient?;Ashworth;Nutrition Research Revviews,2017

4. Changes in nitrate and nitrite concentrations over 24 h for sweet basil and scallions;Chang;Food Chemistry,2013

5. Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation;Choi;Food Science and Biotechnology,2018

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard;International Journal of Biological Macromolecules;2024-10

2. Promising ingredients used for kimchi fermentation: Effects of cordyceps militaris fermentation products on the over-acidification and quality of kimchi;Food Bioscience;2024-10

3. Repercussions of Lactiplantibacillus plantarum HYY‐DB9 and Levilactobacillus brevis GIM 1.773 on the degradation of nitrite, volatile compounds, and sensory assessment of traditional Chinese paocai;International Journal of Food Science & Technology;2024-08-04

4. Exploring the mechanism of Weissella cibaria cooperating with Lactiplantibacillus plantarum to improve volatile flavor of Sichuan pickle using dialysis membranes;Food Bioscience;2024-08

5. Evaluation of the biogenic amine composition of commercial mulberry fruit wines and improving its safety and quality by selected strain;Journal of Food Composition and Analysis;2024-08