Sichuan Food Fermentation Industry Research and Design Institute

Recent papers from Sichuan Food Fermentation Industry Research and Design Institute

1. Comparative investigation of three types of surfactants on the co-stabilization behavior of myofibrillar protein emulsions under low-salt conditionsFood Science of Animal Products · 2026
2. A novel lytic phage SF07 for biocontrol of Salmonella in food matrices: Biological properties, genomic features, and lysis system analysisLWT · 2026
3. Optimization of Polysaccharide Extraction from Termitomyces albuminosus by Ultrasound-Assisted Extraction and Comparative Analysis of Structural Characteristics and Antioxidant ActivityChemistry · 2026
4. Flavor compounds regulation in rice-flavor Baijiu by Bacillus velezensis: a genetic and functional analysisFrontiers in Microbiology · 2026
5. Aged Pickle Brine Influences Flavor and Bacteria Characteristics of Pickled Chili PeppersFoods · 2026
6. Isolation and Characterization of a New Lytic Phage MA9V-2 Against Chryseobacterium indologenes MA9 and Its Combined Application with MA9V-1 for the Control of Panax notoginseng Root RotMicroorganisms · 2026
7. Specific detection of Hg ²⁺ based on a ZnO/C dual-quantum-dot systemAnalytical Methods · 2026
8. Mechanistic Insights into an Efficient Aqueous Ethyl Ester Synthase EsRP3 from Rhizomucor pusillus : Catalytic Properties and ThermostabilityJournal of Agricultural and Food Chemistry · 2026
9. A Calibration-Enhanced Real-Time PCR Method for Bovine Ingredient Quantification Using Single-Copy Nuclear Gene MarkersFood Chemistry Advances · 2026
10. Assessment of the beneficial effects of Lactobacillus rhamnosus GM12 on depression in both in vitro and in vivo modelsSHILAP Revista de lepidopterología · 2026
11. Extensive “Heart-Cut” 2D GC-MS/Olfactometry, Complementary to Aroma Extract Dilution Analysis, Odor Activity Value Evaluation, and Aroma Recombination Study, to Assess the Contribution of “Five-Grain” Derived Compounds to Baijiu AromaJournal of Agricultural and Food Chemistry · 2026
12. Endpoint Temperatures in Precooling Delay Lignification and Improve Storage Quality of Postharvest Bamboo ShootsJournal of Food Science · 2026
13. Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profilesCurrent Research in Food Science · 2026
14. Deep eutectic solvents extraction of polysaccharides from Chuanminshen violaceum: process optimization, structure characterization and in vitro fecal fermentationJournal of Agriculture and Food Research · 2025
15. Decoding Baijiu key sour compounds: Molecular distillation-enhanced enrichment and sensory-guided identificationLWT · 2025
16. Evaluating the pungency perception of Zanthoxylum armatum DC. oil by facial recognition techniques and machine learningnpj Science of Food · 2025
17. Effect of the fine structure of starch on the gelatinization and retrogradation characteristics of Sorghum varietiesFood Chemistry X · 2025
18. Spatiotemporal Profiling of Starch-Degrading Enzymes in Nong-Flavor Daqu: Molecular Markers for Quantitative Quality EvaluationFoods · 2025
19. Changes in cropland soil inorganic carbon and its relationship with nitrogen fertilization and precipitation over the past 40 years in the Sichuan Basin, ChinaJournal of Integrative Agriculture · 2025
20. Carbene Insertion and Furyl Migration Cascade Toward BenzofuransAngewandte Chemie International Edition · 2025