All Stories

  1. Quality changes and shelf life prediction of cooked cured ham stored at different temperatures

    Article • Journal of Food Protection, March 2021, International Association for Food Protection

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  2. Evaluation of the effect of essential oil addition on the quality parameters and predicted shelf life of potato yogurt

    Article • Journal of Food Protection, January 2021, International Association for Food Protection

    Laping He

  3. Isolation of Bacillus spp. with high fibrinolytic activity and performance evaluation in fermented douchi

    Article • Journal of Food Protection, November 2020, International Association for Food Protection

    Laping He

  4. Evaluation and application of different cholesterol-lowering lactic acid bacteria as potential meat starters

    Article • Journal of Food Protection, August 2020, International Association for Food Protection

    Laping He