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Nan Zhang

Shaanxi University of Science and Technology

Xi’an, 710021

China

  • Shaanxi University of Science and Technology

SCHOLARLY PAPERS

2

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51

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0

Scholarly Papers (2)

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1.

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)

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

2.

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)

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