Quanzeng Wei

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

Quanzeng Wei, Hongbin Wang, Zhixin Chen et al. · Applied Microbiology and Biotechnology · 2013 · 82 citations

Microbial Diversity, Dynamic Changes, Food Fermentation +8

Ultrasound-assisted alkali extraction of insoluble dietary fiber from soybean residues

Juntao Sun, Zhichao Zhang, Fugang Xiao et al. · IOP Conference Series Materials Science and Engineering · 2018 · 34 citations · Full text

Nutrition, Food Analysis, Dietary Fibre +16

Search for potential molecular indices for the fermentation progress of soy sauce through dynamic changes of volatile compounds

Quanzeng Wei, Hongbin Wang, Zhijia Lv et al. · Food Research International · 2013 · 30 citations

Food Chemistry, Biosynthesis, Engineering +12

Identification of characteristic volatile compounds and prediction of fermentation degree of pomelo wine using partial least squares regression

Quanzeng Wei, Gaixin Liu, Zhang Cheng-li et al. · LWT · 2021 · 19 citations · Full text

Flavoromics, Chemical Composition, Pls Models +20

Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce

Hongbin Wang, Quanzeng Wei, Shuqi Gui et al. · Polish Journal of Microbiology · 2017 · 16 citations · Full text