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Food Microbiology|June 11, 2022
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxiiQi Qi, Jun Huang, Rongqing Zhou, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Exploring major variable factors influencing flavor and microbial characteristics of Pixian DoubanjiangMenglu Yang, Jun Huang, Rongqing Zhou, et al.
Food Chemistry: X|September 4, 2024
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspectiveLin Zhang, Zhu Zhang, Jun Huang, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxiiShangjie Yao, Rongqing Zhou, Yao Jin, et al.
Food Research International (Ottawa, Ont.)|January 29, 2026
Seasonal changes driving shifts in core microbes of Nongxiangxing Daqu: a integrated multi-omics analysis and deep learningPing Huang, Shiyuan Ma, Xiawei Yi, et al.
International Journal of Food Microbiology|August 23, 2025
Temperature-driven functional microbial interactions in soy sauce fermentation: Effects of Zygosaccharomyces rouxii and Wickerhamiella versatilis on flavor enrichment and biogenic amine reductionLin Zhang, Yi Zhang, Jun Huang, et al.
Membranes|August 26, 2021
Membrane Fouling Behavior of Forward Osmosis for Fruit Juice ConcentrationZihe Li, Chongde Wu, Jun Huang, et al.
Applied Biochemistry and Biotechnology|December 14, 2018
Isolation and Nitrogen Removal Characteristics of an Aerobic Heterotrophic Nitrifying-Denitrifying Bacterium, Klebsiella sp. TN-10Dan Li, Xihong Liang, Yao Jin, et al.
Frontiers in Microbiology|February 15, 2019
Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing ProcessGuiqiang He, Jun Huang, Rongqing Zhou, et al.
World Journal of Microbiology & Biotechnology|September 7, 2014
Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGELiqiang Zhang, Chongde Wu, Xiaofei Ding, et al.
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