Liu D - Search Results

1

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products.

Mao J, Wang X, Chen H, Zhao Z, Liu D, Zhang Y, Nie X. Mao J, et al. Among authors: liu d. Foods. 2024 Feb 17;13(4):608. doi: 10.3390/foods13040608. Foods. 2024. PMID: 38397585 Free PMC article. Review.

2

Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage.

Chen H, Kang X, Wang X, Chen X, Nie X, Xiang L, Liu D, Zhao Z. Chen H, et al. Among authors: liu d. Foods. 2023 Aug 24;12(17):3190. doi: 10.3390/foods12173190. Foods. 2023. PMID: 37685124 Free PMC article.

3

The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon.

Chen H, Zhang Y, Wang X, Nie X, Liu D, Zhao Z. Chen H, et al. Among authors: liu d. Foods. 2023 Oct 11;12(20):3729. doi: 10.3390/foods12203729. Foods. 2023. PMID: 37893622 Free PMC article.

4

A Review: Microbial Diversity and Function of Fermented Meat Products in China.

Wang Z, Wang Z, Ji L, Zhang J, Zhao Z, Zhang R, Bai T, Hou B, Zhang Y, Liu D, Wang W, Chen L. Wang Z, et al. Among authors: liu d. Front Microbiol. 2021 Jun 7;12:645435. doi: 10.3389/fmicb.2021.645435. eCollection 2021. Front Microbiol. 2021. PMID: 34163441 Free PMC article. Review.

5

Storage Stability and Flavor Change of Marinated Pork.

Zhang Y, Li H, Zhang Y, Wang L, Zhang P, Jia J, Peng H, Qian Q, Zhang J, Pan Z, Liu D, Zhao L. Zhang Y, et al. Among authors: liu d. Foods. 2022 Jun 21;11(13):1825. doi: 10.3390/foods11131825. Foods. 2022. PMID: 35804641 Free PMC article.

6

Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China.

Zhang Y, Zhang Y, Li H, Guo T, Jia J, Zhang P, Wang L, Xia N, Qian Q, Peng H, Pan Z, Liu D, Zhao L. Zhang Y, et al. Among authors: liu d. Foods. 2022 Sep 5;11(17):2704. doi: 10.3390/foods11172704. Foods. 2022. PMID: 36076889 Free PMC article.

7

GC-TOF-MS-Based Non-Targeted Metabolomic Analysis of Differential Metabolites in Chinese Ultra-Long-Term Industrially Fermented Kohlrabi and Their Associated Metabolic Pathways.

Nie X, Chen H, Xiang L, Zhang Y, Liu D, Zhao Z. Nie X, et al. Among authors: liu d. Metabolites. 2022 Oct 19;12(10):991. doi: 10.3390/metabo12100991. Metabolites. 2022. PMID: 36295893 Free PMC article.

8

Nitrite and nitrate in meat processing: Functions and alternatives.

Zhang Y, Zhang Y, Jia J, Peng H, Qian Q, Pan Z, Liu D. Zhang Y, et al. Among authors: liu d. Curr Res Food Sci. 2023 Feb 24;6:100470. doi: 10.1016/j.crfs.2023.100470. eCollection 2023. Curr Res Food Sci. 2023. PMID: 36891544 Free PMC article. Review.

9

Comparative review and the recent progress in detection technologies of meat product adulteration.

Li YC, Liu SY, Meng FB, Liu DY, Zhang Y, Wang W, Zhang JM. Li YC, et al. Compr Rev Food Sci Food Saf. 2020 Jul;19(4):2256-2296. doi: 10.1111/1541-4337.12579. Epub 2020 Jun 11. Compr Rev Food Sci Food Saf. 2020. PMID: 33337107 Review.

10

Computational and spectroscopic analysis of interaction between food colorant citrus red 2 and human serum albumin.

Wu D, Wang J, Liu D, Zhang Y, Hu X. Wu D, et al. Among authors: liu d. Sci Rep. 2019 Feb 7;9(1):1615. doi: 10.1038/s41598-018-38240-9. Sci Rep. 2019. PMID: 30733529 Free PMC article.

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