Chunzhi Xie

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

Chunzhi Xie, Haiying Zeng, Chengyan Wang et al. · Journal of Applied Microbiology · 2018 · 62 citations

Agriculture, Food Science, Microbiology +17

Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food

Chunzhi Xie, Haiying Zeng, Likang Qin · International Journal of Food Properties · 2018 · 34 citations · Full text

Agriculture, Food Science, Microbiology +17

Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer

Chunzhi Xie, Haiying Zeng, Jinwei Li et al. · Food Science and Technology · 2018 · 24 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Tetramethylpyrazine from adlay (Coix lacryma-jobi) biotransformation by Bacillus subtilis and its quality characteristics

Anyan Wen, Chunzhi Xie, Muhammad Saleem Mazhar et al. · Journal of Food Science and Technology · 2020 · 22 citations · Full text

Life Sciences, Biotechnology, Microbiology +13

Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food

Chunzhi Xie, Likang Qin, Na Liu et al. · Food Bioscience · 2024 · 21 citations

Agriculture, Biochemistry, Food Science +17