Ling Dong

Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste

Zhihua Li, Junpeng Rui, Xiangzhen Li et al. · Food Chemistry · 2016 · 140 citations

Biology, Doubanjiang-meju Fermentation, Microbial Diversity +10

Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose

Yingzheng Yao, Siyi Pan, Gang Fan et al. · LWT · 2015 · 68 citations

Food Chemistry, Food Analysis, Traditional Salted Vegetable +6

Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce

Zhihua Li, Ling Dong, Chi Zhao et al. · Food Microbiology · 2019 · 38 citations

Antimicrobial Resistance Gene, Different Salt Content, Metagenomic Insights +9

Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile

Zhihua Li, Ling Dong, Jin Jeon et al. · Molecules · 2019 · 37 citations · Full text

Flavoromics, Chemical Composition, Food Analysis +18

Exploring the lipid-lowering effects of cinnamic acid and cinnamaldehyde from the perspective of the gut microbiota and metabolites

Xueke Wang, Tianxing Li, Ling Dong et al. · Food & Function · 2025 · 22 citations