Ning Xu

Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar

Yang Chen, Yao Huang, Ye Bai et al. · LWT · 2017 · 86 citations

Alcoholic Fermentation, Food Fermentation, Saccharomyces Cerevisiae +7

Effect of a halophilic aromatic yeast together with <i><scp>A</scp>spergillus oryzae</i> in koji making on the volatile compounds and quality of soy sauce moromi

Jingjing Liu, Dongsheng Li, Yong Hu et al. · International Journal of Food Science & Technology · 2015 · 48 citations

Engineering, Fermentation Time, Food Analysis +18

Relationship between bruchid resistance and seed mass in mungbean based on QTL analysis

Li Mei, Xiaodeng ZHAN Shihua CHENG, S. H. Wang et al. · Genome · 2009 · 48 citations

Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce

Mingye Peng, Jingyi Liu, Zhijie Liu et al. · LWT · 2018 · 46 citations

Food Chemistry, Organic Acids, Citrus Peel +4

Fermenting liquid vinegar with higher taste, flavor and healthy value by using discarded Cordyceps militaris solid culture medium

Lu Liu, Yang Chen, Qing Luo et al. · LWT · 2018 · 36 citations

Biomanufacturing, Higher Taste, Food Fermentation +4