Hongyang Ren

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

Xinhui Wang, Yalin Zhang, Hongyang Ren et al. · LWT · 2017 · 133 citations

Microbial Contamination, Chinese Dry-cured Sausage, High-throughput Sequencing +8

Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages

X.H. Wang, Hongyang Ren, Dewu Liu et al. · Food Control · 2013 · 128 citations

Microbiological Quality, Food Fermentation, Microbial Contamination +5

Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages

Xinhui Wang, Hongyang Ren, Wang Wei et al. · Journal of Food Science · 2015 · 47 citations

Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technology

Xinhui Wang, Hongyang Ren, Yi Zhan · Food Science and Biotechnology · 2017 · 30 citations · Full text

High-throughput Sequencing Technology, Microbial Contamination, Pathogen Detection +13

Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages

Hongyang Ren, Yuanpeng Deng, Xinhui Wang · Food Science and Human Wellness · 2021 · 29 citations · Full text

Compound Starter Cultures, Food Fermentation, In Vitro Fermentation +10