Wenchao Cai

Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu

Wenchao Cai, Yurong Wang, Hui Ni et al. · Food Research International · 2021 · 127 citations

Microbial Diversity, Low-temperature Daqu, Microbial Ecology +7

Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Wenchao Cai, Fengxian Tang, Zhuang Guo et al. · Food Chemistry · 2020 · 121 citations

Food Chemistry, Environmental Chemistry, Chemical Engineering +9

Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

Yurong Wang, Wenchao Cai, Wenping Wang et al. · Food Science & Nutrition · 2020 · 113 citations · Full text

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

Wenchao Cai, Fengxian Tang, Yurong Wang et al. · Food Research International · 2021 · 90 citations

Food Fermentation, Food Composition, Bacterial Diversity +8

Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice

Xinxin Zhao, Fengxian Tang, Wenchao Cai et al. · LWT · 2023 · 90 citations · Full text