Jingyu Chen

Yeast species associated with wine grapes in China

Shuangshi Li, Cheng Chao, Zheng Li et al. · International Journal of Food Microbiology · 2010 · 170 citations

Biology, Wine Grapes, Food Fermentation +6

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

Xiaona Pang, Bei‐Zhong Han, Xiaoning Huang et al. · Scientific Reports · 2018 · 140 citations · Full text

Improved liquid chromatographic method for determination of carotenoids in Taiwanese mango (Mangifera indica L.)

Jingyu Chen, Chia-Wei Tai, Bing‐Huei Chen · Journal of Chromatography A · 2004 · 136 citations

Food Chemistry, Mangifera Indica L, Carotenoid +12

Bacterial community succession and metabolite changes during sufu fermentation

Xiaoning Huang, Shi-Zhe Yu, Bei‐Zhong Han et al. · LWT · 2018 · 112 citations

Microbial Diversity, Microbial Ecology, Microbial Metabolism +5

Biochemical characterisation and dominance of different hydrolases in different types of <i>Daqu</i> – a Chinese industrial fermentation starter

Jingjing Liu, Jingyu Chen, Yi Fan et al. · Journal of the Science of Food and Agriculture · 2017 · 107 citations