Tao Huang

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

Muyan Xiao, Tao Xiong, Zhen Peng et al. · Food Research International · 2018 · 234 citations

Microbial Diversity, Food Fermentation, Chinese Sichuan Paocai +5

Hypoglycemic and Hypolipidemic Mechanism of Tea Polysaccharides on Type 2 Diabetic Rats via Gut Microbiota and Metabolism Alteration

Haishan Li, Qingying Fang, Qixing Nie et al. · Journal of Agricultural and Food Chemistry · 2020 · 156 citations

The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

Muyan Xiao, Tao Huang, Chia-Liang Huang et al. · LWT · 2019 · 129 citations

Traditional Chinese, Food Bioactive Compound, Food Fermentation +6

Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables

Qianqian Guan, Wendi Zheng, Tao Huang et al. · Food Research International · 2019 · 105 citations

Food Fermentation, Health Sciences, Microbial Communities +8

Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

Zhanggen Liu, Zhen Peng, Tao Huang et al. · Food Microbiology · 2019 · 103 citations

Microbial Hazard, Microbial Contamination, Bacterial Diversity +6