Xiaolong Xing

Exploring the diversity of the fungal community in Chinese traditional Baijiu daqu starters made at low-, medium- and high-temperatures

Qingfeng Zhou, Kang Ma, Yang Song et al. · LWT · 2022 · 58 citations · Full text

Biology, Mycology, Fungal Diversity +11

Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters

Biao Suo, Wenjing Nie, Yuexia Wang et al. · LWT · 2020 · 51 citations

Microbial Diversity, Volatile Compounds, Food Fermentation +6

Genetic analysis of arsenic accumulation in maize using QTL mapping

Zhongjun Fu, Weihua Li, Xiaolong Xing et al. · Scientific Reports · 2016 · 28 citations · Full text

Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China

Xiaolong Xing, Jingyi Ma, Zhongjun Fu et al. · Food Research International · 2020 · 23 citations

Microbial Diversity, Traditional Sourdough, Microbial Systematics +6

Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread

Ning Tang, Xiaolong Xing, LI Hui-pin et al. · Food Research International · 2024 · 23 citations

Bioenergy, Food Fermentation, Health Sciences +9