Chengtuo Niu

Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Yue Yang, Chengtuo Niu, Wanxiang Shan et al. · Food Chemistry · 2021 · 106 citations

Food Chemistry, Food Fermentation, Broad Bean Paste +11

Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

Chunfeng Liu, Mingxia Li, Tao Ren et al. · LWT · 2021 · 75 citations · Full text

Food Chemistry, Food Fermentation, Biochemistry +15

Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

Shuai Zhao, Chengtuo Niu, Xiaohong Yang et al. · Food Chemistry · 2022 · 57 citations

Sunlight Exposure, Food Authentication, Broad Bean Paste +5

Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation

Yun Jia, Chengtuo Niu, Xin Xu et al. · Food Research International · 2021 · 48 citations

Microbial Diversity, Food Fermentation, Biochemistry +9

Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

Jiadi Zhao, Chengtuo Niu, Shuying Du et al. · LWT · 2020 · 44 citations

Biosynthesis, Engineering, Food Fermentation +7