Jingyi Ma

Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters

Biao Suo, Wenjing Nie, Yuexia Wang et al. · LWT · 2020 · 51 citations

Microbial Diversity, Volatile Compounds, Food Fermentation +6

Effects of freezing treatments on the quality of frozen cooked noodles

Zhili Pan, Zhongmin Huang, Jingyi Ma et al. · Journal of Food Science and Technology · 2019 · 45 citations · Full text

Food Preservation, Frozen Cooked Noodles, Food Quality

Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China

Xiaolong Xing, Jingyi Ma, Zhongjun Fu et al. · Food Research International · 2020 · 23 citations

Microbial Diversity, Traditional Sourdough, Microbial Systematics +6

Planting gold nanoflower for harvesting reproducible SERS substrate

Jianjun Xie, Baitong Zhang, Xiaoyu Gui et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2023 · 10 citations