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Yong Yang

Sichuan Agricultural University

46 Xinkang Rd, Yucheng Qu

Sichuan Sheng

China

  • Sichuan Agricultural University

SCHOLARLY PAPERS

5

DOWNLOADS

198

TOTAL CITATIONS

0

Scholarly Papers (5)

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1.

Evaluation of Peracetic Acid and Lactic Acid Spray on the Bacterial Decontamination of Chilled Pork

Number of pages: 15 Posted: 04 Sep 2023
Jianlong Li, Lin Tang, Jianlong Li, Mengmei Zhang, Song Wang, Chaowei Li, Kaidi Hu, Qin Li, Aiping Liu, Ning Zhao, Xinjie Hu, Yongpeng Zhao, Huaqiao Tang, Jun Cong, Yong Yang, Likou Zou and Shuliang Liu
Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan University - Department of Pharmacy, Chengdu Textile College, Sichuan Agricultural University, Sichuan Agricultural University and Sichuan Agricultural University
Downloads 76 (867,774)

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Pork carcasses, Microbial contamination, Spoilage and pathogenic bacteria, Peracetic acid spray, Lactic acid, Preservation

2.

Fattened by N-3 Polyunsaturated Fatty Acids and Selenium Impact on the Physicochemical Properties, Fatty Acids Composition, Activities of Lipase and Lipoxygenase and Antioxidant Capacities of Fresh Pork Meat

Downloads 52 (1,041,696)

Fattened by N-3 Polyunsaturated Fatty Acids and Selenium Impact on the Physicochemical Properties, Fatty Acids Composition, Activities of Lipase and Lipoxygenase and Antioxidant Capacities of Fresh Pork Meat

Number of pages: 40 Posted: 20 Aug 2024
Yiming Sun, Hui Teng, Hu Zhang, Yong Yang and Zhengfeng Fang
Sichuan Agricultural University, Sichuan Agricultural University, affiliation not provided to SSRN, Sichuan Agricultural University and Sichuan Agricultural University
Downloads 28 (1,385,838)

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n-3 PUFA enriched pork meat, nutrition, Antioxidant activities, Lipids

Fattened by N-3 Polyunsaturated Fatty Acids and Selenium Impact on the Physicochemical Properties, Fatty Acids Composition, Activities of Lipase and Lipoxygenase and Antioxidant Capacities of Fresh Pork Meat

Number of pages: 32 Posted: 09 Oct 2024
Yiming Sun, Hu Zhang, Yong Yang, Hui Teng and Zhengfeng Fang
Sichuan Agricultural University, affiliation not provided to SSRN, Sichuan Agricultural University, Sichuan Agricultural University and Sichuan Agricultural University
Downloads 24 (1,445,011)

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n-3 PUFA enriched pork meat, nutrition, antioxidant activities, Lipids

3.

Mechanism of Aroma-Producing Lactobacillus Plantarum and Wickerhamomyces Anomalus Improving Fermented Vegetables Flavor

Number of pages: 21 Posted: 09 Sep 2023
Jianlong Li, Yuqing Du, Jianlong Li, Min Zhang, Qisheng Zhang, Gong Chen, Xingjie Wang, Lihui Wang, Yunxiao Wan, Sitong Li, Kaidi Hu, Aiping Liu, Jun Cong, Xiaolin Ao, Yong Yang and Shuliang Liu
Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Chengdu Textile College, Sichuan Agricultural University, Sichuan Agricultural University and Sichuan Agricultural University
Downloads 38 (1,209,354)

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Fermented vegetables, Aroma-producing strains, Characteristic substances, Microbial diversity, Correlation analysis

4.

The combined use of electronic nose and characteristic odor fingerprints was employed to reveal the odor identity card of n-3 PUFA-rich fried pork meat derived from finishing pigs fed a diet enriched with linseed oil and selenomethionine

Number of pages: 48 Posted: 02 Dec 2025
Teng Hui, Zhengfeng Fang, Yong Yang, Yiming Sun and Jianxun Li
Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University and Chinese Academy of Agricultural Sciences (CAAS)
Downloads 25 (1,399,036)

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volatile compounds, Odor fingerprints, Fried meat, Flavor, fatty acids

5.

Promiscuous Activity of Ornithine Decarboxylase from Enterobacter hormaechei: An Alternative Pathway for Histamine Formation in Fermented Sausages

Number of pages: 53 Posted: 16 May 2026
Yong Yang, Wei He, Binbin Li, Kaidi Hu, Xumei Zhong, Yulin Zhang, Jiamei Yu, Jiaxin Xie, Chengtao Li, Fengqin Li, Lanlan Wu, Shuhong Li, Jianlong Li, Xinjie Hu, Xiaolin Ao, Hui Teng, Ning Zhao, Aiping Liu, Likou Zou, Shuliang Liu, Zhengfeng Fang, Dongdong Wang and Shuxiang Liu
Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, affiliation not provided to SSRN and Sichuan Agricultural University
Downloads 7 (1,575,921)

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Histidine decarboxylase, ornithine decarboxylase, substrate promiscuity, histamine biosynthesis, fermented sausages, biogenic amine control