Jianying Ming

Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes

Tang Yao, Gong Chen, Dongdong Wang et al. · LWT · 2022 · 62 citations · Full text

Food Analysis, Flavour Profiles, Food Chemistry +16

Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai

Dongdong Wang, Gong Chen, Tang Yao et al. · International Journal of Food Microbiology · 2022 · 60 citations

Food Fermentation, Bacterial Community Succession, Lactic Acid Bacteria +8

Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable

Dongdong Wang, Gong Chen, Tang Yao et al. · LWT · 2022 · 55 citations · Full text

Microbial Diversity, Mustard Green Paocai, Food Fermentation +13

Effect of non-core microbes on the key odorants of paocai

Dongdong Wang, Gong Chen, Tang Yao et al. · LWT · 2022 · 21 citations · Full text