Zhigang He

Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine

Zhangcheng Liang, Xiaozi Lin, Zhigang He et al. · Food Microbiology · 2020 · 91 citations

Agriculture, Food Science, Microbiology +16

Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine

Zhangcheng Liang, Xiaozi Lin, Zhigang He et al. · Food Research International · 2020 · 63 citations

Agriculture, Food Science, Microbiology +16

Effects of practical dietary protein to lipid levels on growth, digestive enzyme activities and body composition of juvenile rice field eel (Monopterus albus)

Xiao Ma, Yi Hu, Xiaoqing Wang et al. · Aquaculture International · 2013 · 58 citations

Agriculture, Animal Sciences, Nutritional Sciences +13

Microbial communities and amino acids during the fermentation of Wuyi Hong Qu Huangjiu

Zhangcheng Liang, Hao Su, Xiaozi Lin et al. · LWT · 2020 · 45 citations

Agriculture, Biochemistry, Microbiology +16

Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine

Zhangcheng Liang, Xiaozi Lin, Zhigang He et al. · Electronic Journal of Biotechnology · 2019 · 35 citations · Full text

Agriculture, Food Science, Microbiology +17