Sui Y - Search Results

1

Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage.

Chen Q, He S, Li M, Sui Y, Kong B, Wen R. Chen Q, et al. Among authors: sui y. Foods. 2025 Jan 6;14(1):140. doi: 10.3390/foods14010140. Foods. 2025. PMID: 39796430 Free PMC article.

2

Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi-Bacteria Interactions.

Sui Y, Li X, Gao Y, Kong B, Jiang Y, Chen Q. Sui Y, et al. Foods. 2024 Jan 18;13(2):307. doi: 10.3390/foods13020307. Foods. 2024. PMID: 38254608 Free PMC article.

3

Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China.

Wang J, Sui Y, Lu J, Dong Z, Liu H, Kong B, Chen Q. Wang J, et al. Among authors: sui y. Food Chem X. 2023 Aug 19;19:100840. doi: 10.1016/j.fochx.2023.100840. eCollection 2023 Oct 30. Food Chem X. 2023. PMID: 37680758 Free PMC article.

4

Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China.

Wang H, Sui Y, Liu J, Kong B, Li H, Qin L, Chen Q. Wang H, et al. Among authors: sui y. Food Chem X. 2023 Nov 4;20:100979. doi: 10.1016/j.fochx.2023.100979. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 38022737 Free PMC article.

5

Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China.

Wang H, Sui Y, Liu J, Liu H, Qin L, Kong B, Chen Q. Wang H, et al. Among authors: sui y. Meat Sci. 2024 Apr;210:109438. doi: 10.1016/j.meatsci.2024.109438. Epub 2024 Jan 23. Meat Sci. 2024. PMID: 38290305

6

Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous Levilactobacillus brevis.

Wang J, Liu X, Liu J, Sui Y, Yu W, Kong B, Chen Q. Wang J, et al. Among authors: sui y. Food Chem X. 2024 Apr 24;22:101408. doi: 10.1016/j.fochx.2024.101408. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38707785 Free PMC article.

7

Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage.

Sui Y, Liu J, Lu J, Gao Y, Badar IH, Li XA, Chen Q, Kong B, Qin L. Sui Y, et al. Food Chem X. 2024 Jul 15;23:101655. doi: 10.1016/j.fochx.2024.101655. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39157655 Free PMC article.

8

Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages.

Wang H, Sui Y, Liu J, Liu S, Kong B, Qin L, Chen Q. Wang H, et al. Among authors: sui y. Food Microbiol. 2024 Aug;121:104527. doi: 10.1016/j.fm.2024.104527. Epub 2024 Apr 4. Food Microbiol. 2024. PMID: 38637089

9

Bacterial and fungal diversity and species interactions inversely affect ecosystem functions under drought in a semi-arid grassland.

Qu Y, Yang X, Zhang M, Chen J, Sui Y, Zhang X, Zeng Y, Huang M, Gao Y, Ochoa-Hueso R, Shi B, Zhao D, Yang T, Sun W. Qu Y, et al. Among authors: sui y. Microbiol Res. 2025 Jan 22;293:128075. doi: 10.1016/j.micres.2025.128075. Online ahead of print. Microbiol Res. 2025. PMID: 39862561

10

Preparation and Performance Research of Pb(II)-Imprinted Acrylonitrile-Co-Acrylic Acid Composite Material with Modified Sand Particles as Carrier.

Sui Y, Gao S, Qi J, Abliz S, Chai L. Sui Y, et al. Polymers (Basel). 2025 Jan 17;17(2):229. doi: 10.3390/polym17020229. Polymers (Basel). 2025. PMID: 39861300 Free article.

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