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[HTML][HTML] Virulence factors in coagulase-negative staphylococci
Coagulase-negative staphylococci (CoNS) have emerged as major pathogens in healthcare-
associated facilities, being S. epidermidis, S. haemolyticus and, more recently, S …
associated facilities, being S. epidermidis, S. haemolyticus and, more recently, S …
The use of starter cultures in traditional meat products
Starter cultures could play an essential role in the manufacture of traditional cured meat
products. In order to achieve objectives related to meat products' quality and safety …
products. In order to achieve objectives related to meat products' quality and safety …
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci
Coagulase-negative staphylococci (CNS) are one of the most pervasive heterogeneous
groups of bacteria which are used as starter/adjunct cultures to enhance the aroma and …
groups of bacteria which are used as starter/adjunct cultures to enhance the aroma and …
Physicochemical property, volatile flavor quality, and microbial community composition of **hua fatty ham and lean ham: A comparative study
The physicochemical property, volatile flavor compounds, and microbial community structure
of **hua fatty ham (FH) and lean ham (LH) were investigated and compared by high …
of **hua fatty ham (FH) and lean ham (LH) were investigated and compared by high …
Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture
Chinese traditional fermented meat products in Guizhou province harbor a unique microbial
community owing to particular geographical, environmental, and climatic conditions. In this …
community owing to particular geographical, environmental, and climatic conditions. In this …
Variation of microbiological and biochemical profiles of Laowo dry-cured ham, an indigenous fermented food, during ripening by GC-TOF-MS and UPLC-QTOF-MS
Fermented foods have unique microbiota and metabolomic profiles that can support dietary
diversity, digestion, and gut health of consumers. Laowo ham (LWH) is an example of an …
diversity, digestion, and gut health of consumers. Laowo ham (LWH) is an example of an …
Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon
Both lean meat and fat together contribute to the consumer impression of traditional Chinese
bacon. The quality of this meat product is mainly dependent on numerous biochemical …
bacon. The quality of this meat product is mainly dependent on numerous biochemical …
[HTML][HTML] Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry …
X Chen, R Mi, B Qi, S **ong, J Li, C Qu, X Qiao… - Food Science and …, 2021 - Elsevier
The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological,
biochemical and organoleptic attributes of dry fermented sausages was investigated during …
biochemical and organoleptic attributes of dry fermented sausages was investigated during …
[HTML][HTML] Insight into the dynamic change of flavor profiles and their correlation with microbial community succession and lipid oxidation during the processing of dry …
X Li, W Nie, Y Wu, P Li, C Li, B Xu - LWT, 2024 - Elsevier
Microbial community and lipid oxidation play an important role in flavor development of dry-
cured duck. To explore the dynamic changes in microbial community succession, oxidative …
cured duck. To explore the dynamic changes in microbial community succession, oxidative …
Combined application of high-throughput sequencing and metabolomics reveals metabolically active microorganisms during Panxian ham processing
Y Mu, W Su, Y Mu, L Jiang - Frontiers in Microbiology, 2020 - frontiersin.org
Panxian ham, a traditional Chinese dry-cured ham, is protected by national geographical
indication. Similar to other fermented foods, the microbial population of dry-cured ham is …
indication. Similar to other fermented foods, the microbial population of dry-cured ham is …