Ning Tang

Exploring the diversity of the fungal community in Chinese traditional Baijiu daqu starters made at low-, medium- and high-temperatures

Qingfeng Zhou, Kang Ma, Yang Song et al. · LWT · 2022 · 58 citations · Full text

Biology, Mycology, Fungal Diversity +11

Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread

Ning Tang, Xiaolong Xing, LI Hui-pin et al. · Food Research International · 2024 · 23 citations

Bioenergy, Food Fermentation, Health Sciences +9

Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter

Ning Tang, Xiaolong Xing, LI Hui-pin et al. · Foods · 2023 · 10 citations · Full text

Effects of yeast fermentation on the quality characteristics and in vitro starch digestibility of fried-free instant noodles with rapid rehydration

Shengxin Ji, Zhen Li, Ning Tang et al. · LWT · 2023 · 10 citations · Full text