Lihua Hou

Formation and Resuscitation of Viable but Nonculturable<i>Salmonella typhi</i>

Bin Zeng, Guozhong Zhao, Xiaohong Cao et al. · BioMed Research International · 2012 · 85 citations · Full text

Improved umami flavor of soy sauce by adding enzymatic hydrolysate of low-value fish in the natural brewing process

Luchen Ruan, Yaojun Ju, Chunyang Zhan et al. · LWT · 2021 · 64 citations · Full text

Food Chemistry, Nutrition, Umami Flavor +13

Novel methods of genome shuffling in Saccharomyces cerevisiae

Lihua Hou · Biotechnology Letters · 2009 · 60 citations

Genetics, Yeast, Genome Sequencing +6

Genome shuffling of <i>Zygosaccharomyces rouxii</i> to accelerate and enhance the flavour formation of soy sauce

Xiaohong Cao, Lihua Hou, Meifang Lu et al. · Journal of the Science of Food and Agriculture · 2009 · 45 citations

Effect of salt‐tolerant yeast of <i>Candida versatilis</i> and <i>Zygosaccharomyces rouxii</i> on the production of biogenic amines during soy sauce fermentation

Wei Qi, Lihua Hou, Honglian Guo et al. · Journal of the Science of Food and Agriculture · 2013 · 38 citations