Xinxiu Ma

The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation

Xue Sang, Kexin Li, Yaolei Zhu et al. · Frontiers in Microbiology · 2020 · 55 citations · Full text

Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste

Xue Sang, Xinxiu Ma, Hongshun Hao et al. · LWT · 2020 · 51 citations

Food Chemistry, Food Fermentation, Food Additive +10

Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters

Xinxiu Ma, Jingran Bi, Xinyu Li et al. · Foods · 2021 · 42 citations · Full text

Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation

Xinxiu Ma, Yanan Zhang, Xinyu Li et al. · International Journal of Food Microbiology · 2021 · 34 citations

Food Fermentation, Fish Sauce Fermentation, Bacterial Composition +7

Dynamics of Bacterial Composition and Association with Quality Formation and Biogenic Amines Accumulation during Fish Sauce Spontaneous Fermentation

Xinxiu Ma, Xue Sang, Congyang Yan et al. · Applied and Environmental Microbiology · 2022 · 31 citations · Full text