Li Q - Search Results

1

Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles.

Zhou M, Zheng X, Zhu H, Li L, Zhang L, Liu M, Liu Z, Peng M, Wang C, Li Q, Li D. Zhou M, et al. Among authors: li d, li l, li q. Food Chem. 2021 Dec 15;365:130495. doi: 10.1016/j.foodchem.2021.130495. Epub 2021 Jun 30. Food Chem. 2021. PMID: 34243128

2

Effect of selenium supplements on the antioxidant activity and nitrite degradation of lactic acid bacteria.

Chen Y, Li Q, Xia C, Yang F, Xu N, Wu Q, Hu Y, Xia L, Wang C, Zhou M. Chen Y, et al. Among authors: li q. World J Microbiol Biotechnol. 2019 Mar 27;35(4):61. doi: 10.1007/s11274-019-2609-x. World J Microbiol Biotechnol. 2019. PMID: 30919142

3

Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea.

Wang C, Li J, Zhang Y, Wu X, He Z, Zhang Y, Zhang X, Li Q, Huang J, Liu Z. Wang C, et al. Among authors: li j, li q. Food Chem X. 2022 Apr 18;14:100310. doi: 10.1016/j.fochx.2022.100310. eCollection 2022 Jun 30. Food Chem X. 2022. PMID: 35492251 Free PMC article.

4

Two new species of Dzhanokmenia (Hymenoptera, Eulophidae) from China, with first report on a host association for the genus.

Li Q, Wang C, Hu HY. Li Q, et al. Zookeys. 2021 Jan 4;1009:67-79. doi: 10.3897/zookeys.1009.57556. eCollection 2021. Zookeys. 2021. PMID: 33505195 Free PMC article.

5

Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea.

Li Q, Li Y, Luo Y, Zhang Y, Chen Y, Lin H, Wang K, Huang J, Liu Z. Li Q, et al. Among authors: li y. Food Microbiol. 2019 Jun;80:70-76. doi: 10.1016/j.fm.2019.01.001. Epub 2019 Jan 7. Food Microbiol. 2019. PMID: 30704598

6

Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process.

Li Q, Jin Y, Jiang R, Xu Y, Zhang Y, Luo Y, Huang J, Wang K, Liu Z. Li Q, et al. Food Chem. 2021 May 15;344:128576. doi: 10.1016/j.foodchem.2020.128576. Epub 2020 Nov 7. Food Chem. 2021. PMID: 33223295

7

Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology.

An H, Ou X, Zhang Y, Li S, Xiong Y, Li Q, Huang J, Liu Z. An H, et al. Among authors: li s, li q. Food Chem. 2022 Aug 15;385:132718. doi: 10.1016/j.foodchem.2022.132718. Epub 2022 Mar 17. Food Chem. 2022. PMID: 35313197

8

Corrigendum to "Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology" [Food Chem. 385 (2022) 132718].

An H, Ou X, Zhang Y, Li S, Xiong Y, Li Q, Huang J, Liu Z. An H, et al. Among authors: li s, li q. Food Chem. 2022 Sep 30;389:133172. doi: 10.1016/j.foodchem.2022.133172. Epub 2022 May 12. Food Chem. 2022. PMID: 35570069 No abstract available.

9

Descriptions of three new species of Dzhanokmenia (Hymenoptera: Eulophidae) from China.

Li Q, Wang C, Hu HY, Kostjukov VV, Salle JL, Zhu CD. Li Q, et al. Zootaxa. 2016 Jun 10;4121(4):447-57. doi: 10.11646/zootaxa.4121.4.5. Zootaxa. 2016. PMID: 27395234

10

Goose FMO3 gene cloning, tissue expression profiling, polymorphism detection and association analysis with trimethylamine level in the egg yolk.

Zhong H, Luo Y, Sun J, Wang C, Wang QG, Gao GL, Zhang KS, Li Q, Wang HW, Li J, Chen MJ, Wang YM, Zhao XZ. Zhong H, et al. Among authors: li j, li q. Gene. 2017 Oct 20;632:25-35. doi: 10.1016/j.gene.2017.08.023. Epub 2017 Aug 26. Gene. 2017. PMID: 28844670

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