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Frontiers in Microbiology
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April 6, 2017
Carbohydrate Staple Food Modulates Gut Microbiota of Mongolians in China
Jing Li, Qiangchuan Hou, Jiachao Zhang, et al.
International Journal of Systematic and Evolutionary Microbiology
|
March 5, 2020
<i>Lactobacillus enshiensis</i> sp. nov., a novel arsenic-resistant bacterium
Zhendong Zhang, Yurong Wang, Qiangchuan Hou, et al.
BMC Plant Biology
|
November 11, 2025
Response of continuous cropping cowpea and root-zone soil to composite microbial agents: plant growth promotion and nitrogen-fixing bacterial community regulation
Jie Zhu, Jiachen Chen, Jie Zhang, et al.
Food Chemistry. Molecular Sciences
|
September 29, 2025
Combined microbiome and metabolome analysis of Dacha and Ercha fermented grains of Fen-flavor Baijiu
Dingwu Qu, Yurong Wang, Lubo Cao, et al.
BMC Genomics
|
July 24, 2019
Comparative genomic analysis revealed great plasticity and environmental adaptation of the genomes of Enterococcus faecium
Zhi Zhong, Lai-Yu Kwok, Qiangchuan Hou, et al.
Current Microbiology
|
June 14, 2025
Analysis of Sensory Qualities and Microbial Community Structure in the Fermented Grains by Low-Temperature Daqu from Different Regions of China
Fanshu Xiang, Wenchao Cai, Qiangchuan Hou, et al.
Food Research International (Ottawa, Ont.)
|
May 17, 2025
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
Zhendong Zhang, Xiaoxu Ran, Zhuang Guo, et al.
Food Science & Nutrition
|
February 18, 2021
Analysis of microbial diversity and functional differences in different types of high-temperature Daqu
Yurong Wang, Wenchao Cai, Wenping Wang, et al.
Food Research International (Ottawa, Ont.)
|
April 12, 2024
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
Qiangchuan Hou, Yurong Wang, Dingwu Qu, et al.
Food Research International (Ottawa, Ont.)
|
June 10, 2026
Microbial ecology and flavor formation mechanisms of high-temperature Daqu in the Huang-Huai River basin and adjacent regions: A comparative study from eastern Henan, Jiaodong peninsula, and southern Anhui
Zhendong Zhang, Kai Zhang, Qiangchuan Hou, et al.
Page
of 7
Search research articles
Search
Showing results (21-30 of 69) with videos related to
Sort By:
Page
of 7
Frontiers in Microbiology
|
April 6, 2017
Carbohydrate Staple Food Modulates Gut Microbiota of Mongolians in China
Jing Li, Qiangchuan Hou, Jiachao Zhang, et al.
International Journal of Systematic and Evolutionary Microbiology
|
March 5, 2020
<i>Lactobacillus enshiensis</i> sp. nov., a novel arsenic-resistant bacterium
Zhendong Zhang, Yurong Wang, Qiangchuan Hou, et al.
BMC Plant Biology
|
November 11, 2025
Response of continuous cropping cowpea and root-zone soil to composite microbial agents: plant growth promotion and nitrogen-fixing bacterial community regulation
Jie Zhu, Jiachen Chen, Jie Zhang, et al.
Food Chemistry. Molecular Sciences
|
September 29, 2025
Combined microbiome and metabolome analysis of Dacha and Ercha fermented grains of Fen-flavor Baijiu
Dingwu Qu, Yurong Wang, Lubo Cao, et al.
BMC Genomics
|
July 24, 2019
Comparative genomic analysis revealed great plasticity and environmental adaptation of the genomes of Enterococcus faecium
Zhi Zhong, Lai-Yu Kwok, Qiangchuan Hou, et al.
Current Microbiology
|
June 14, 2025
Analysis of Sensory Qualities and Microbial Community Structure in the Fermented Grains by Low-Temperature Daqu from Different Regions of China
Fanshu Xiang, Wenchao Cai, Qiangchuan Hou, et al.
Food Research International (Ottawa, Ont.)
|
May 17, 2025
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
Zhendong Zhang, Xiaoxu Ran, Zhuang Guo, et al.
Food Science & Nutrition
|
February 18, 2021
Analysis of microbial diversity and functional differences in different types of high-temperature Daqu
Yurong Wang, Wenchao Cai, Wenping Wang, et al.
Food Research International (Ottawa, Ont.)
|
April 12, 2024
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
Qiangchuan Hou, Yurong Wang, Dingwu Qu, et al.
Food Research International (Ottawa, Ont.)
|
June 10, 2026
Microbial ecology and flavor formation mechanisms of high-temperature Daqu in the Huang-Huai River basin and adjacent regions: A comparative study from eastern Henan, Jiaodong peninsula, and southern Anhui
Zhendong Zhang, Kai Zhang, Qiangchuan Hou, et al.
Page
of 7