Ruiqi Bao

Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3

Ruiqi Bao, Sasa Liu, Chaofan Ji et al. · Frontiers in Microbiology · 2018 · 79 citations · Full text

Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu

Jing Yang, Cuicui Jiang, Ruiqi Bao et al. · International Journal of Food Microbiology · 2020 · 35 citations

Biochemistry, Flavoromics, Microbial Community Succession +5

Enhancement of Torularhodin Production in <i>Rhodosporidium toruloides</i> by <i>Agrobacterium tumefaciens</i>-Mediated Transformation and Culture Condition Optimization

Ruiqi Bao, Ning Gao, Jing Lv et al. · Journal of Agricultural and Food Chemistry · 2019 · 25 citations

Industrial Mycology, Biosynthesis, Engineering +11

Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish

Wenhuan Xu, Cuicui Jiang, Aoxue Liu et al. · Food Bioscience · 2022 · 22 citations

Food Chemistry, Nutrition, Traditional Chinese +8

Efficient Conversion of Fructose-Based Biomass into Lipids with Trichosporon fermentans Under Phosphate-Limited Conditions

Ruiqi Bao, Xiangying Wu, Sasa Liu et al. · Applied Biochemistry and Biotechnology · 2017 · 20 citations

Biomass Conversion, Engineering, Bioenergy +11