Zhanggen Liu

Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables

Qianqian Guan, Wendi Zheng, Tao Huang et al. · Food Research International · 2019 · 110 citations

Agriculture, Food Science, Microbiology +14

Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

Zhanggen Liu, Zhen Peng, Tao Huang et al. · Food Microbiology · 2019 · 105 citations

Life Sciences, Food Science, Microbiology +14

Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA

Zhanggen Liu, Junyi Li, Benliang Wei et al. · International Journal of Food Microbiology · 2019 · 96 citations

Life Sciences, Microbiology, Microbial Ecology +13

Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation

Muyan Xiao, Zhen Peng, Tao Huang et al. · LWT · 2021 · 88 citations · Full text

Agriculture, Food Science, Microbiology +17

The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots

Qianqian Guan, Tao Huang, Fei Peng et al. · Food Research International · 2022 · 77 citations

Agriculture, Microbiology, Plant Sciences +16