Huanyi Yang

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

Tongjie Liu, Yang Li, Faizan Ahmed Sadiq et al. · Food Chemistry · 2017 · 114 citations · Full text

Food Fermentation, In Vitro Fermentation, Chinese Traditional Sourdough +3

Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes

Lei Yuan, Faizan Ahmed Sadiq, Tongjie Liu et al. · Journal of Zhejiang University SCIENCE B · 2018 · 76 citations · Full text

Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

Guangfa Xie, Huajun Zheng, Zheling Qiu et al. · Food Science & Nutrition · 2021 · 58 citations · Full text

Psychrotrophic bacterial populations in Chinese raw dairy milk

Lei Yuan, Faizan Ahmed Sadiq, Tongjie Liu et al. · LWT · 2017 · 57 citations · Full text

Lactic Acid Bacteria, Food Microbiology, Psychrotrophic Bacterial Populations +4

Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu

Jingsi Gu, Tongjie Liu, Juan Hou et al. · Food Research International · 2018 · 51 citations

Biogenic Amines Content, Food Fermentation, Biotechnology +9