Huiying Chen

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

Contrasting water use pattern of introduced and native plants in an alpine desert ecosystem, Northeast Qinghai–Tibet Plateau, China

Huawu Wu, Xiaoyan Li, Zhi‐Yun Jiang et al. · The Science of The Total Environment · 2015 · 143 citations

Native Plants, Engineering, Water Resources +6

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

Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization

Huipeng Liang, Huiying Chen, Wenxue Zhang et al. · LWT · 2018 · 107 citations

Microbial Diversity, Microbial Systematics, Food Fermentation +6

Contrasting surface soil hydrology regulated by biological and physical soil crusts for patchy grass in the high-altitude alpine steppe ecosystem

Zhi‐Yun Jiang, Xiaoyan Li, Junqi Wei et al. · Geoderma · 2018 · 67 citations

Soil Pedology, Biogeochemistry, Surface Soil Hydrology +7