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Food Chemistry|September 22, 2024
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauceWenhan Tian, Shuaiyu Zhao, Qifeng Wang, et al.
Food Chemistry|August 13, 2024
Research advances in technologies and mechanisms to regulate vinegar flavorZhankai Zhang, Zhi-Hong Zhang, Ronghai He, et al.
Frontiers in Microbiology|August 31, 2018
Extracellular Proteome Analysis and Flavor Formation During Soy Sauce FermentationGuozhong Zhao, Li-Li Ding, Yunping Yao, et al.
Journal of Hazardous Materials|July 12, 2021
Removal performance and mechanisms of toxic hexavalent chromium (Cr(VI)) with ZnCl2 enhanced acidic vinegar residue biocharKaili Ding, Xinyun Zhou, Hadiatullah Hadiatullah, et al.
Food Chemistry|July 14, 2023
Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3Hao Wang, Wenjun Wang, Shuyu Zhang, et al.
Food Chemistry|September 22, 2018
Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzaeGuozhong Zhao, Li-Li Ding, Zhi-Hui Pan, et al.
Nanoscale|February 20, 2026
Ultrasensitive trace-analyte detection empowered by a quasi-BIC terahertz metasensorTian Ma, Zihao Chen, Jiangkun Tian, et al.
ACS Omega|May 8, 2023
Study of Surface Wettability of Mineral Rock Particles by an Improved Washburn MethodZheng Wang, Yanping Chu, Guozhong Zhao, et al.
Food Chemistry|July 1, 2026
Proteolytic-derived antimicrobial peptides from Lactiplantibacillus plantarum: From mechanism to application in fermented foodsBin Dong, Zehan Wei, Xin Guan, et al.
Food Chemistry|March 15, 2025
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean pasteMeng Wang, Xuelian Zheng, Xinkai Bian, et al.
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