Zhongqin Wu

The potential correlation between microbial communities and flavors in traditional fermented sour meat

Aiai Zhong, Wei Chen, Yufan Duan et al. · LWT · 2021 · 110 citations

Food Fermentation, Flavoromics, Microbial Communities +9

Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu

Ke Li, Jiaojiao Tang, Zhixin Zhang et al. · LWT · 2021 · 51 citations · Full text

Food Analysis, Sufu Samples, Food Chemistry +17

Characterization and recombinant expression of a divergent ice nucleation protein from ‘Pseudomonas borealis’

Zhongqin Wu, Lei Qin, Virginia K. Walker · Microbiology · 2009 · 47 citations

Biology, 'Pseudomonas Borealis, Ice Nucleation Activity +15

Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition

Aiai Zhong, Wei Chen, Lin Hu et al. · LWT · 2022 · 38 citations · Full text

Microbial Inactivation, Flavoromics, Food Analysis +18

Mixed sulfur–iron particles packed reactor for simultaneous advanced removal of nitrogen and phosphorus from secondary effluent

Shenghui Wang, Peng Liang, Zhongqin Wu et al. · Environmental Science and Pollution Research · 2014 · 30 citations

Chemical Engineering, Simultaneous Advanced Removal, Engineering +11