default author photo

LiangYan Rong

Shaanxi University of Science and Technology

Xi’an, 710021

China

  • Shaanxi University of Science and Technology

SCHOLARLY PAPERS

3

DOWNLOADS

85

TOTAL CITATIONS

0

Scholarly Papers (3)

Actions:
Email selected abstracts
1.

Study on the Production of Ace Inhibitory Peptides and Flavor Compounds from Chickpea Fermented by Se-Enriched Bacillus Natto

Number of pages: 41 Posted: 15 Oct 2024
Ying Xu, JiaRui Che, Yang Wang, Bin Xiao, LiNa Wei, LiangYan Rong and Ruren Li
Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, affiliation not provided to SSRN, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology and Shaanxi University of Science and Technology
Downloads 34 (1,263,436)

Abstract:

Loading...

se-enriched, chickpea, Angiotensin I converting enzyme inhibitory rate, Flavor substance

2.

The Intraspecies Heterogeneity of Wild Staphylococcus Equorum in Starter Cultures Drives Differences in Physicochemical and Aroma Characteristics in Chinese Fermented Sausage

Number of pages: 37 Posted: 16 May 2025
Di Zhang, Ruren Li, Ying Xu, Futong Song, Nan Zhang, Ting Sun and LiangYan Rong
Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology and Shaanxi University of Science and Technology
Downloads 26 (1,372,601)

Abstract:

Loading...

Starter cultures, Volatile compounds, Sensory attributes, Odor notes, Strains heterogeneity, Coagulase-Negative Staphylococcus

3.

Moisture and Interspecies Interactions Shape Microbial Communities and Metabolites to Define the Sensory Profile of Fermented Sausages

Number of pages: 45 Posted: 30 Sep 2025
Di Zhang, Ruren Li, LiangYan Rong, Ying Xu, Futong Song, Nan Zhang, Ting Sun and Guoliang Li
Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology and Shaanxi University of Science and Technology
Downloads 25 (1,385,945)

Abstract:

Loading...

Sensory quality, Physicochemical factors, volatile metabolite, Non-volatile metabolites, microbial composition