Li C - Search Results

1

Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks.

Li C, Cui Q, Li L, Huang H, Chen S, Zhao Y, Wang Y. Li C, et al. Among authors: li l. Food Chem. 2024 May 15;440:138260. doi: 10.1016/j.foodchem.2023.138260. Epub 2023 Dec 24. Food Chem. 2024. PMID: 38150898

2

Efficient removal of zinc by multi-stress-tolerant yeast Pichia kudriavzevii A16.

Li C, Yu J, Wang D, Li L, Yang X, Ma H, Xu Y. Li C, et al. Among authors: li l. Bioresour Technol. 2016 Apr;206:43-49. doi: 10.1016/j.biortech.2016.01.057. Epub 2016 Jan 28. Bioresour Technol. 2016. PMID: 26845218

3

Cadmium detoxification induced by salt stress improves cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii.

Li C, Yang X, Xu Y, Li L, Wang Y. Li C, et al. Among authors: li l. Environ Pollut. 2018 Nov;242(Pt A):845-854. doi: 10.1016/j.envpol.2018.07.058. Epub 2018 Jul 17. Environ Pollut. 2018. PMID: 30036838

4

Acid stress induces cross-protection for cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii by regulating cadmium transport and antioxidant defense system.

Li C, Xu Y, Li L, Yang X, Wang Y. Li C, et al. Among authors: li l. J Hazard Mater. 2019 Mar 15;366:151-159. doi: 10.1016/j.jhazmat.2018.11.101. Epub 2018 Nov 27. J Hazard Mater. 2019. PMID: 30513442

5

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation.

Wang Y, Li C, Li L, Yang X, Chen S, Wu Y, Zhao Y, Wang J, Wei Y, Yang D. Wang Y, et al. Among authors: li c, li l. Food Chem. 2019 Oct 30;296:132-141. doi: 10.1016/j.foodchem.2019.05.043. Epub 2019 May 8. Food Chem. 2019. PMID: 31202297

6

Degradation of sulphated polysaccharides from Grateloupia livida and antioxidant activity of the degraded components.

Chen S, Liu H, Yang X, Li L, Qi B, Hu X, Ma H, Li C, Pan C. Chen S, et al. Among authors: li c, li l. Int J Biol Macromol. 2020 Aug 1;156:660-668. doi: 10.1016/j.ijbiomac.2020.04.108. Epub 2020 Apr 19. Int J Biol Macromol. 2020. PMID: 32320801

7

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses.

Wang Y, Li C, Zhao Y, Li L, Yang X, Wu Y, Chen S, Cen J, Yang S, Yang D. Wang Y, et al. Among authors: li c, li l. Food Chem. 2020 Apr 18;323:126839. doi: 10.1016/j.foodchem.2020.126839. Online ahead of print. Food Chem. 2020. PMID: 32334314

8

Comparative Genomic and Secretomic Analysis Provide Insights Into Unique Agar Degradation Function of Marine Bacterium Vibrio fluvialis A8 Through Horizontal Gene Transfer.

Li C, Li C, Li L, Yang X, Chen S, Qi B, Zhao Y. Li C, et al. Among authors: li l. Front Microbiol. 2020 Aug 11;11:1934. doi: 10.3389/fmicb.2020.01934. eCollection 2020. Front Microbiol. 2020. PMID: 32849481 Free PMC article.

9

Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi).

Shen Y, Wu Y, Wang Y, Li L, Li C, Zhao Y, Yang S. Shen Y, et al. Among authors: li c, li l. Food Chem. 2021 Jun 30;348:129107. doi: 10.1016/j.foodchem.2021.129107. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33515949

10

Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network.

Zhao Y, Wang Y, Li C, Li L, Yang X, Wu Y, Chen S, Zhao Y. Zhao Y, et al. Among authors: li c, li l. Food Res Int. 2021 Mar;141:110122. doi: 10.1016/j.foodres.2021.110122. Epub 2021 Jan 11. Food Res Int. 2021. PMID: 33641989

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

90,054 results

Search Page

Filters