Shunqiang Xiong

Investigation of the microbial changes during koji‐making process of Douchi by culture‐dependent techniques and PCR‐DGGE

Tingtao Chen, Mengjuan Wang, Shuying Jiang et al. · International Journal of Food Science & Technology · 2011 · 52 citations

Engineering, Food Processing Facilities, Microbial Community +20

Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi

Tingtao Chen, Shuying Jiang, Shunqiang Xiong et al. · Journal of the Science of Food and Agriculture · 2012 · 48 citations

Molecular identification of microbial community in Chinese douchi during post-fermentation process

Tingtao Chen, Shunqiang Xiong, Shuying Jiang et al. · Food Science and Biotechnology · 2011 · 41 citations

Microbial Diversity, Post-fermentation Process, Microbial Systematics +9

Microbiological quality and characteristics of probiotic products in China

Tingtao Chen, Qinglong Wu, Shengjie Li et al. · Journal of the Science of Food and Agriculture · 2013 · 38 citations

The application of polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method in microbial screening

Tingtao Chen, Mengjuan Wang, Shuying Jiang et al. · AFRICAN JOURNAL OF BIOTECHNOLOGY · 2011 · 18 citations · Full text