Publications by authors named "Jiani Xue"
The purpose of the study was to illustrate the roles of three primary indexes, namely sunlight, ventilation and stirring, in the 'bask in sunlight and dewed at night' technique on the quality of shrimp paste, through a laboratory-scale design. The results showed that changes in the post-ripening fermentation conditions, especially sunlight, was instrumental in the physicochemical properties of the shrimp paste. E-nose and SPME-GC-MS were employed to assess the volatile flavor of post-ripening fermentation.
View Article and Find Full Text PDFArticle Synopsis
- The study focuses on the fermentation process of traditional shrimp paste, aiming to clarify how key aroma components are formed.
- Researchers identified 17 key volatile aroma compounds that significantly contribute to the shrimp paste's flavor, using techniques like E-nose and SPME-GC-MS for analysis.
- They also found that Tetragenococcus was the main bacteria in the fermentation, with metabolomics revealing that lipid, protein, and amino acid breakdown generates flavor compounds critical for the unique taste of the shrimp paste, which can aid in flavor regulation and quality control in fermentation.
The changing risk and burden of wildfire in the United States.
Proc Natl Acad Sci U S A
January 2021
Recent dramatic and deadly increases in global wildfire activity have increased attention on the causes of wildfires, their consequences, and how risk from wildfire might be mitigated. Here we bring together data on the changing risk and societal burden of wildfire in the United States. We estimate that nearly 50 million homes are currently in the wildland-urban interface in the United States, a number increasing by 1 million houses every 3 y.
View Article and Find Full Text PDF