Huipeng Liang

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

Zhen He, Huiying Chen, Xinyi Wang et al. · LWT · 2019 · 171 citations

Different Temperatures, Food Fermentation, Medicine +9

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

Huipeng Liang, Zhen He, Xinyi Wang et al. · Food Microbiology · 2020 · 121 citations

Microbial Diversity, Salt Concentration, Food Fermentation +8

Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization

Huipeng Liang, Huiying Chen, Wenxue Zhang et al. · LWT · 2018 · 107 citations

Microbial Diversity, Microbial Systematics, Food Fermentation +6

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

Zhaoxia Yang, Sasa Liu, Jing Lv et al. · Food Bioscience · 2020 · 97 citations · Full text

Food Fermentation, Aquaculture, Microbial Ecology +7

Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China

Huipeng Liang, Zhen He, Xinyi Wang et al. · Food Research International · 2020 · 90 citations

Bacterial Profiles, Salt Concentration, Food Fermentation +8