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» Authors » Ruijie Mai

Ruijie Mai

Explore the profile of Ruijie Mai including associated specialties, affiliations and a list of published articles. Areas
Snapshot
Articles 6
Citations 7
Followers 0
Related Specialties
Nutritional Sciences
Chemistry
Biotechnology
Co-Authors
Weidong Bai
Juan Yang
Wenhong Zhao
Xiangluan Li
Siqi Guo
Jiayue Liu
Li Lin
Pingru Liu
Siliang Wu
Published In
Food Chem
Food Res Int
Foods
Affiliations
Soon will be listed here.
Recent Articles
1.
Corrigendum to "The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds" [Food Res. Int. 174 (2023) 113629]
Bai W, Mai R, Guo S, Li X, Zhao W, Yang J
Food Res Int . 2024 Feb; 179:113973. PMID: 38342527
No abstract available.
2.
Corrigendum to "Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel" [Food Chem. 437(Part 1) (2024) 137636]
Mai R, Liu J, Yang J, Li X, Zhao W, Bai W
Food Chem . 2024 Jan; 442:138339. PMID: 38272765
No abstract available.
3.
The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds
Bai W, Mai R, Guo S, Li X, Zhao W, Yang J
Food Res Int . 2023 Nov; 174(Pt 2):113629. PMID: 37981358
This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of protein-derived volatile flavor compounds (PVFCs) in low-salt dry-cured mackerel (LDCM)....
4.
Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel
Mai R, Liu J, Yang J, Li X, Zhao W, Bai W
Food Chem . 2023 Oct; 437(Pt 1):137636. PMID: 37866340
This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of aroma in low-salt dry-cured mackerel (LDCM). Inoculating probiotics significantly improved...
5.
Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes
Liu J, Mai R, Liu P, Guo S, Yang J, Bai W
Foods . 2023 Aug; 12(16). PMID: 37628021
Dried salted fish is a traditional dry-cured fish that is sprinkled with salt before the curing process. With a unique flavor as well as diverse varieties, dry-cured fish is popular...
6.
Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates
Yang J, Wu S, Mai R, Lin L, Zhao W, Bai W
Food Chem . 2021 Jun; 364:130163. PMID: 34175624
This study focuses on the formation mechanism of amino acid-derived volatile compounds (AAVC) in dry-cured mackerel (Scomberomorus niphonius) (DCM) during the process. Three kind of AAVC (3-methylbutanal, 3-methylbutanol, and phenylacetaldehyde)...