Jia Wu

Physicochemical changes of oat seeds during germination

Binqiang Tian, Bijun Xie, John Shi et al. · Food Chemistry · 2009 · 192 citations

Engineering, Botany, Crop Science +3

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar

Jia Wu, Ying Kun, Fen Fen Zhang et al. · Food Microbiology · 2011 · 167 citations

Acetic Acid Bacteria, Food Fermentation, Traditional Chinese Vinegar +8

Isolated Bacillus subtilis strain 330-2 and its antagonistic genes identified by the removing PCR

Zahoor Ahmad, Jia Wu, Lulu Chen et al. · Scientific Reports · 2017 · 80 citations · Full text

California Almond Shelf Life: Lipid Deterioration During Storage

Xiangyang Lin, Jia Wu, Zhu Rong-bi et al. · Journal of Food Science · 2012 · 76 citations

Characterization of Oat (<i>Avena nuda</i> L.) β-Glucan Cryogelation Process by Low-Field NMR

Jia Wu, Linlin Li, Xiaoyan Wu et al. · Journal of Agricultural and Food Chemistry · 2015 · 55 citations