The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

por Shen, Xing, Chen, Yang, Omedi, Jacob Ojobi, Oz, Emel, Oz, Fatih, Xiao, Chunwang, Zhou, Yijun, Chen, Jie, Zeng, Maomao
Publicado 2022

Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and q...

por Omedi, Jacob Ojobi, Huang, Jing, Huang, Weining, Zheng, Jianxian, Zeng, Yongqing, Zhang, Binle, Zhou, Liyuan, Zhao, Faqun, Li, Ning, Gao, Tiecheng
Publicado 2021

Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects

por Omedi, Jacob Ojobi, Li, Ning, Chen, Cheng, Cheng, Xin, Huang, Jing, Zhang, Binle, Gao, Tiecheng, Liang, Li, Zhou, Zhongkai, Huang, Weining
Publicado 2022

Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentatio...

por Huang, Chengye, Huang, Jing, Zhang, Binle, Omedi, Jacob Ojobi, Chen, Cheng, Zhou, Liyuan, Liang, Li, Zou, Qibo, Zheng, Jianxian, Zeng, Yongqing, Huang, Weining
Publicado 2023