Rongxin Wen scite author profile

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Rongxin Wen

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage

Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations

Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation

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