Shengjie Li

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

Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein

Jinfeng Pan, Hongliang Lian, Hui Jia et al. · Food Chemistry · 2020 · 105 citations

Biochemistry, Functional Mode, Natural Sciences +5

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

Zhaoxia Yang, Sasa Liu, Jing Lv et al. · Food Bioscience · 2020 · 97 citations · Full text

Food Fermentation, Aquaculture, Microbial Ecology +7

Stress resistance enhancing with biochar application and promotion on crop growth

Wenchen Chi, Qiong Nan, Yuxue Liu et al. · Biochar · 2024 · 76 citations · Full text

Engineering, Stress Resistance, Agricultural Economics +19