Liu N - Search Results

1

Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup.

Liu N, Li X, Hu Y, Qin L, Bao A, Qin W, Miao S. Liu N, et al. Foods. 2023 Oct 12;12(20):3753. doi: 10.3390/foods12203753. Foods. 2023. PMID: 37893649 Free PMC article.

2

Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds.

Liu N, Pan J, Miao S, Qin L. Liu N, et al. Food Res Int. 2020 Nov;137:109672. doi: 10.1016/j.foodres.2020.109672. Epub 2020 Sep 17. Food Res Int. 2020. PMID: 33233249

3

Screening and application of lactic acid bacteria and yeasts with l-lactic acid-producing and antioxidant capacity in traditional fermented rice acid.

Liu N, Miao S, Qin L. Liu N, et al. Food Sci Nutr. 2020 Sep 24;8(11):6095-6111. doi: 10.1002/fsn3.1900. eCollection 2020 Nov. Food Sci Nutr. 2020. PMID: 33282261 Free PMC article.

4

Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus.

Liu N, Qin L, Mazhar M, Miao S. Liu N, et al. J Proteomics. 2021 Apr 30;238:104158. doi: 10.1016/j.jprot.2021.104158. Epub 2021 Feb 22. J Proteomics. 2021. PMID: 33631365

5

Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus.

Liu N, Qin L, Miao S. Liu N, et al. Front Microbiol. 2021 May 21;12:594631. doi: 10.3389/fmicb.2021.594631. eCollection 2021. Front Microbiol. 2021. PMID: 34093453 Free PMC article.

6

Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity.

Liu N, Qin L, Lu X, Zhao Y, Miao S. Liu N, et al. Nutrients. 2021 Nov 24;13(12):4219. doi: 10.3390/nu13124219. Nutrients. 2021. PMID: 34959769 Free PMC article.

7

Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans.

Muhammad M, Zhu Y, Wen A, Liu N, Qin L. Muhammad M, et al. Among authors: liu n. Front Nutr. 2022 Dec 22;9:1063602. doi: 10.3389/fnut.2022.1063602. eCollection 2022. Front Nutr. 2022. PMID: 36618697 Free PMC article.

8

The quality characteristics and microbial communities of three components in traditional split-fermented red sour soup.

Liu N, Hu Y, Wu M, Qin L, Bao A, Qin W, Miao S. Liu N, et al. Food Sci Nutr. 2024 Jul 19;12(10):7287-7305. doi: 10.1002/fsn3.4317. eCollection 2024 Oct. Food Sci Nutr. 2024. PMID: 39479708 Free PMC article.

9

Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba.

Yang P, Wang Q, Yang Y, Wen A, Zeng H, Liu N, Qin L. Yang P, et al. Among authors: liu n. Food Chem X. 2024 Nov 22;25:102037. doi: 10.1016/j.fochx.2024.102037. eCollection 2025 Jan. Food Chem X. 2024. PMID: 39735683 Free PMC article.

10

Effects on Cell Membrane Integrity of Pichia anomala by the Accumulating Excessive Reactive Oxygen Species under Ethanol Stress.

Chen Y, Wan Y, Cai W, Liu N, Zeng J, Liu C, Peng H, Fu G. Chen Y, et al. Among authors: liu n, liu c. Foods. 2022 Nov 21;11(22):3744. doi: 10.3390/foods11223744. Foods. 2022. PMID: 36429336 Free PMC article.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

13,325 results

Search Page

Filters