Mengxi Xie

Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China

Mengxi Xie, Feiyu An, Xiqing Yue et al. · Food Chemistry · 2019 · 72 citations

Food Fermentation, Commercial Dajiang, Northeast China +6

Metagenomic analysis of bacterial community structure and functions during the fermentation of da-jiang, a Chinese traditional fermented food

Mengxi Xie, Feiyu An, Yue Zhao et al. · LWT · 2020 · 65 citations

Biology, Microbial Diversity, Food Fermentation +8

Characterization of the physicochemical properties, antioxidant activity, and antiproliferative activity of natural melanin from S. reiliana

Xin Fu, Mengxi Xie, Ming Lu et al. · Scientific Reports · 2022 · 47 citations · Full text

Stretchable, antifatigue, and intelligent nanocellulose hydrogel colorimetric film for real-time visual detection of beef freshness

Kejin Yu, Lina Yang, Siyu Zhang et al. · International Journal of Biological Macromolecules · 2024 · 43 citations

Meat Packaging, Edible Film, Engineering +12

Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product

Mengxi Xie, Feiyu An, Junrui Wu et al. · Journal of the Science of Food and Agriculture · 2019 · 39 citations