Search Results - Yingchun Mu

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  1. 1

    Analysis of Microbial Diversity and Flavor Quality of Chopped Pepper Radish in Post-ripening by Lianxia AN, Wei SU, Yingchun MU, Xuedong YIN

    Published in Shipin gongye ke-ji (2023-10-01)
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  2. 2

    TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality by Xing Lei, Wei Su, Rongmei Zhou, Yingchun Mu

    Published in Food Chemistry: X (2024-12-01)
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  3. 3

    N-glycoproteomic profiling reveals structural and functional alterations in yellow primary preserved egg white under saline-alkali treatment by Qi Qi, Denghui Shi, Wei Su, Yingchun Mu

    Published in Food Chemistry: X (2024-03-01)
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  4. 4

    Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626]... by Tianyan Chen, Wei Su, Yingchun Mu, Li Jiang, Qi Qi

    Published in Food Chemistry: X (2023-06-01)
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  5. 5

    Effects of Electromagnetic Field Preservation on the Quality of Guizhou Black Goat by Zihan LI, Wei SU, Yingchun MU, Rongmei ZHOU, Dingkui ZHANG

    Published in Shipin gongye ke-ji (2023-06-01)
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  6. 6

    Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1 by Tianyan Chen, Wei Su, Yingchun Mu, Li Jiang, Qi Qi

    Published in Food Chemistry: X (2023-03-01)
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  7. 7

    Distribution and bioaccumulation of prometryn in simulated aquatic ecosystems by Jiaqi Peng, Jiaqi Peng, Jiaqi Peng, Ruiqi Fan, Ruiqi Fan, Ruiqi Fan, Yuanyuan Ren, Yuanyuan Ren, Yuanyuan Ren, Yan Yang, Yan Yang, Yan Yang, Xin Zhang, Saisai Wang, Yingchun Mu, Yingchun Mu, Yingchun Mu, Bo Cheng, Bo Cheng, Bo Cheng

    Published in Frontiers in Environmental Science (2025-01-01)
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  8. 8

    Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu by Caixia LIN, Wei SU, Yingchun MU, Tingting REN, Heyong PAN, Jiaqin WANG

    Published in Shipin gongye ke-ji (2023-11-01)
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  9. 9

    Metabolomics analysis of dynamic quality changes in beef during low-voltage electrostatic field combined with partial freezing storage by Yuxia Liu, Wei Su, Yingchun Mu, Xiaomin Liu, Kangli Yang, Rongrong Mu

    Published in Food Chemistry: X (2025-07-01)
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  10. 10

    Metabolomics-based study on the effect of low-voltage electrostatic field treatment on the storage quality of postharvest square bamboo shoots by Xi Wang, Yingchun Mu, Wei Su, Xing Lei, Zuhao Wang, Pulai Zhang

    Published in Food Chemistry: X (2025-01-01)
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  11. 11

    Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing by Yu Mu, Yu Mu, Wei Su, Wei Su, Yingchun Mu, Li Jiang

    Published in Frontiers in Microbiology (2020-01-01)
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  12. 12

    Effects of beer addition on the fermentation quality and flavor development of pickled peppers by Linzhu Li, Wei Su, Yingchun Mu, Yu Jiao, Ling Chen, Huayan Luo

    Published in Food Chemistry: X (2025-07-01)
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  13. 13

    Determination of Pendimethalin Dynamic Residual Distribution in Crucian Carp Tissues and Associated Risk Assessment by Lu Qiao, Na Yuan, Gang Han, Bo Cheng, Defu Zhang, Jinlong Song, Yingchun Mu

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  14. 14

    Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and... by Xiaomin Liu, Yingchun Mu, Xiangxiang Lv, Nuo Chen, Lei Chen, Tangzheng Wen, Wei Su

    Published in Food Chemistry: X (2025-01-01)
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  15. 15

    Effect of Diflubenzuron Exposure on Gene Expression in Cyprinus carpio Liver Based on Transcriptomics by Lu CHEN, Zhen YANG, Jinhua XU, Lu QIAO, Jinlong SONG, Huiwu SUN, Yingchun MU

    Published in Progress in Fishery Sciences (2024-06-01)
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  16. 16

    Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu by Tingting Ren, Tingting Ren, Wei Su, Wei Su, Yingchun Mu, Qi Qi, Dangwei Zhang, Dangwei Zhang

    Published in Frontiers in Microbiology (2023-03-01)
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  17. 17

    <i>Lacticaseibacillus casei</i> ATCC 393 Cannot Colonize the Gastrointestinal Tract of Crucian Carp by Hongyu Zhang, Xiyan Mu, Hongwei Wang, Haibo Wang, Hui Wang, Yingren Li, Yingchun Mu, Jinlong Song, Lei Xia

    Published in Microorganisms (2021-12-01)
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  18. 18

    Nutrient composition analysis and quality evaluation system construction of Litopenaeus vannamei from different aquaculture water environments by Liu Li, Yali Yu, Yingchun Mu, Jinhua Xu, Zhen Yang, Xiaorong Lu, Xinfeng Zhang, Huiwu Sun, Lu Qiao

    Published in Applied Food Research (2025-06-01)
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  19. 19

    Withdrawal Time Estimation and Dietary Risk Assessment of Sulfamethoxazole in GIFT Tilapia (GIFT <i>Oreochromis niloticus</i>) After Oral Administration by Xinyue Wang, Ruiqi Fan, Saisai Wang, Yuanyuan Ren, Xin Zhang, Yingchun Mu, Sudong Xia, Xiaoyu Wang, Bo Cheng

    Published in Veterinary Sciences (2025-06-01)
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  20. 20

    Author Correction: Biodegradation and metabolic pathway of sulfamethoxazole by Sphingobacterium mizutaii by Jinlong Song, Guijie Hao, Lu Liu, Hongyu Zhang, Dongxue Zhao, Xingyang Li, Zhen Yang, Jinhua Xu, Zhiyong Ruan, Yingchun Mu

    Published in Scientific Reports (2021-12-01)
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