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Page 1
Effects of volatile organic compounds of smoke from different woods on the heterocyclic amine formation and quality changes in pork patty.
Food Res Int. 2023 Nov;173(Pt 1):113262. doi: 10.1016/j.foodres.2023.113262. Epub 2023 Jul 10.
Food Res Int. 2023.
PMID: 37803575
The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.
Shen X, Chen Y, Omedi JO, Oz E, Oz F, Xiao C, Zhou Y, Chen J, Zeng M.
Shen X, et al. Among authors: omedi jo.
Foods. 2022 Nov 17;11(22):3687. doi: 10.3390/foods11223687.
Foods. 2022.
PMID: 36429279
Free PMC article.
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Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects.
Omedi JO, Li N, Chen C, Cheng X, Huang J, Zhang B, Gao T, Liang L, Zhou Z, Huang W.
Omedi JO, et al.
Foods. 2022 Oct 28;11(21):3416. doi: 10.3390/foods11213416.
Foods. 2022.
PMID: 36360031
Free PMC article.
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Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiota.
Chen C, Huang J, Omedi JO, Huang C, Cheng X, Zhang B, Li N, Gao T, Liang L, Zheng J, Zeng Y, Zhou Z, Huang W.
Chen C, et al. Among authors: omedi jo.
Food Funct. 2023 Aug 14;14(16):7413-7425. doi: 10.1039/d3fo01547e.
Food Funct. 2023.
PMID: 37475602
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Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation.
Huang C, Huang J, Zhang B, Omedi JO, Chen C, Zhou L, Liang L, Zou Q, Zheng J, Zeng Y, Huang W.
Huang C, et al. Among authors: omedi jo.
Foods. 2023 Feb 1;12(3):605. doi: 10.3390/foods12030605.
Foods. 2023.
PMID: 36766134
Free PMC article.
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Expression and characterization of β-1,3-1,4-glucanase of Aspergillus usamii in Escherichia coli and its application in sourdough bread making.
Huang J, Zhang D, Lin W, Omedi JO, Wu M, Huang W.
Huang J, et al. Among authors: omedi jo.
J Food Sci. 2024 Mar;89(3):1403-1413. doi: 10.1111/1750-3841.16955. Epub 2024 Jan 28.
J Food Sci. 2024.
PMID: 38282363
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Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread.
Omedi JO, Huang J, Huang W, Zheng J, Zeng Y, Zhang B, Zhou L, Zhao F, Li N, Gao T.
Omedi JO, et al.
Heliyon. 2021 Oct 29;7(11):e08290. doi: 10.1016/j.heliyon.2021.e08290. eCollection 2021 Nov.
Heliyon. 2021.
PMID: 34778581
Free PMC article.
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