Junrui Wu

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

Rina Wu, Yu MeiLing, Xiaoyu Liu et al. · International Journal of Food Microbiology · 2015 · 193 citations

Food Fermentation, Northeast China, Medicine +10

Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

Feiyu An, Mo Li, Yue Zhao et al. · Food Chemistry · 2020 · 150 citations

Microbial Diversity, Food Fermentation, Biochemistry +10

Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia

Rina Wu, Liping Wang, Jicheng Wang et al. · Journal of Basic Microbiology · 2009 · 135 citations

Prebiotics, Probiotic, Preliminary Probiotic Selection +12

Comparative proteomic analysis of milk-derived exosomes in human and bovine colostrum and mature milk samples by iTRAQ-coupled LC-MS/MS

Mei Yang, Dahe Song, Xueyan Cao et al. · Food Research International · 2016 · 134 citations

Comparative Proteomic Analysis, Proteomic Technology, Medicine +9

Proteomic analysis of responses of a new probiotic bacterium Lactobacillus casei Zhang to low acid stress

Rina Wu, Wenyi Zhang, Tiansong Sun et al. · International Journal of Food Microbiology · 2011 · 105 citations

Probiotic, Biochemistry, Acid Stress +9