Baoling Qiao

Area of research

Food Science · Nutrition and Dietetics

Research interest

Research focused on Bacteriocin and Preservative, with related work in Food science, Staphylococcus aureus, Flavor. Notable publications include 'Identification and characterization of a novel pH and heat stable bacteriocin-like substance lactococcin036019 with food preserving potential', 'Factors affecting production and effectiveness, performance improvement and mechanisms of action of bacteriocins as food preservative', and 'Preparation, flavor component and antioxidant activity analysis of Lactiplantibacillus plantarum NCU137 fermented rice protein'.

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citations

works

NIH funding

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primary concept

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Recent publications

Preparation, flavor component and antioxidant activity analysis of Lactiplantibacillus plantarum NCU137 fermented rice protein

Food Bioscience 2024cited by 10position: middledoi

Identification and characterization of a novel pH and heat stable bacteriocin-like substance lactococcin036019 with food preserving potential

Food Control 2023cited by 36position: middledoi

Factors affecting production and effectiveness, performance improvement and mechanisms of action of bacteriocins as food preservative

Critical Reviews in Food Science and Nutrition 2022cited by 30position: middledoi

Grants

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