Xinyi Wang

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 et al. · LWT · 2019 · 171 citations

Different Temperatures, Food Fermentation, Medicine +9

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

Huipeng Liang, Zhen He, Xinyi Wang et al. · Food Microbiology · 2020 · 121 citations

Microbial Diversity, Salt Concentration, Food Fermentation +8

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

Huipeng Liang, Zhen He, Xinyi Wang et al. · Food Research International · 2020 · 90 citations

Bacterial Profiles, Salt Concentration, Food Fermentation +8

High-resolution mapping and breeding application of a novel brown planthopper resistance gene derived from wild rice (Oryza. rufipogon Griff)

Zhihua Li, Xue Yan-xia, Hailian Zhou et al. · Rice · 2019 · 88 citations · Full text

Outbreak of vibriosis caused by Vibrio harveyi and Vibrio alginolyticus in farmed seahorse Hippocampus kuda in China

Jiasong Xie, Lingfei Bu, Shan Jin et al. · Aquaculture · 2020 · 62 citations

Zoonotic Disease, Pathogenesis, Veterinary Science +6