Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

Zhen He, Huiying Chen, Xinyi Wang, +4

LWT

Different TemperaturesFood FermentationMedicineVolatile Flavor CompoundsFood Analysis +7

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

Huipeng Liang, Zhen He, Xinyi Wang, +5

Food Microbiology

Microbial DiversitySalt ConcentrationFood FermentationVolatile CompoundsMicrobial Ecology +6

Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization

Huipeng Liang, Huiying Chen, Wenxue Zhang, +3

LWT

Microbial DiversityMicrobial SystematicsFood FermentationIndustrial Zhacai PaocaiMicrobial Ecology +4

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

Zhaoxia Yang, Sasa Liu, Jing Lv, +7

Food Bioscience

Food FermentationAquacultureMicrobial EcologyFood MicrobiologyMicrobiology +5

FordNet: Recommending traditional Chinese medicine formula via deep neural network integrating phenotype and molecule

Wuai Zhou, Kuo Yang, Jianyang Zeng, +6

Pharmacological Research

EngineeringDeep LearningTraditional Chinese MedicineDeep Neural NetworkComputational Biology +7

Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China

Huipeng Liang, Zhen He, Xinyi Wang, +5

Food Research International

Bacterial ProfilesSalt ConcentrationFood FermentationChemical CompositionVolatile Flavor Compounds +6

Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3

Ruiqi Bao, Sasa Liu, Chaofan Ji, +6

Frontiers in Microbiology

Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

Jing Lv, Zhaoxia Yang, Wenhuan Xu, +6

International Journal of Food Microbiology

Bacterial CommunityFood FermentationBiochemistryMedicineMicrobial Physiology +7

Metaproteomic analysis of microbiota in the fermented fish, Siniperca chuatsi

Chaofan Ji, Jingbo Zhang, Xinping Lin, +5

LWT

BiologyMicrobial DiversityMicrobial SystematicsMicrobial EcologyEnvironmental Microbiology +5

Stability, microstructure, and digestibility of whey protein isolate – Tremella fuciformis polysaccharide complexes

Jing Hu, Tiefeng Zhao, Shengjie Li, +5

Food Hydrocolloids

BiochemistryFood BiophysicsGlycobiologyPolysaccharidePolysaccharide Complexes +2