Jingsi Gu

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

Tongjie Liu, Yang Li, Faizan Ahmed Sadiq et al. · Food Chemistry · 2017 · 117 citations · Full text

Agriculture, Food Science, Microbiology +16

Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes

Faizan Ahmed Sadiq, Tongjie Liu, Yang Li et al. · Journal of Zhejiang University SCIENCE B · 2018 · 78 citations · Full text

Agriculture, Food Science, Microbiology +16

Peach variety identification using near-infrared diffuse reflectance spectroscopy

Wenchuan Guo, Jingsi Gu, Dayang Liu et al. · Computers and Electronics in Agriculture · 2016 · 73 citations

Agriculture, Horticultural Sciences, Plant Sciences +14

Psychrotrophic bacterial populations in Chinese raw dairy milk

Lei Yuan, Faizan Ahmed Sadiq, Tongjie Liu et al. · LWT · 2017 · 58 citations · Full text

Agriculture, Dairy Science, Microbiology +14

Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu

Jingsi Gu, Tongjie Liu, Juan Hou et al. · Food Research International · 2018 · 53 citations

Life Sciences, Food Science, Microbiology +14