Faizan Ahmed Sadiq

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 · 114 citations · Full text

Food Fermentation, In Vitro Fermentation, Chinese Traditional Sourdough +3

The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders

Faizan Ahmed Sadiq, Li Yun, TongJie Liu et al. · International Journal of Food Microbiology · 2016 · 101 citations

Microbial Inactivation, Food Spoilage, Aerobic Mesophilic +8

Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches

Tongjie Liu, Yun Li, Jiancai Chen et al. · LWT · 2015 · 97 citations · Full text

Culture Dependent, Food Fermentation, Chinese Traditional Sourdough +8

Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread

Bowen Yan, Faizan Ahmed Sadiq, Yijie Cai et al. · LWT · 2018 · 77 citations · Full text

Microbial Diversity, Food Fermentation, Food Microbiology +4

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

Lei Yuan, Faizan Ahmed Sadiq, Tongjie Liu et al. · Journal of Zhejiang University SCIENCE B · 2018 · 76 citations · Full text