Publications by authors named "Weiyi Fu"
4-alkyl-branched chain fatty acids (vBCFAs) are key flavor-impact compounds in mutton and its derived products. Pediococcus acidilactici and Rhizopus oryzae were applied to ferment mutton sausages, and GC-MS/SIM and metatranscriptomics were employed to investigate the effects of different fermentation strategies on the quality of mutton sausages and the metabolism of 4-methyloctanoic acid (4-MOA) and 4-ethyloctanoic acid (4-EOA). The results demonstrated that inoculation with the mixed starter cultures exhibited lower pH, thiobarbituric acid, and peroxide values.
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- The study focused on finding a better way to identify human leucocyte antigens (HLA) and human platelet antigens (HPA) in blood donors.
- Researchers tested 268 platelet donors using a special long-read sequencing method to see their genetic makeup and how common different alleles are.
- They discovered new genetic variations in several HPA systems and established a new technique that can help create a better blood platelet donor bank.