| Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai M Xiao, T Xiong, Z Peng, C Liu, T Huang, H Yu, M Xie Food Research International 114, 123-132, 2018 | 204 | 2018 |
| The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables M Xiao, T Huang, C Huang, J Hardie, Z Peng, M Xie, T Xiong Lwt 121, 108865, 2020 | 104 | 2020 |
| Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables Q Guan, W Zheng, T Huang, Y Xiao, Z Liu, Z Peng, D Gong, M Xie, ... Food Research International 128, 108755, 2020 | 89 | 2020 |
| Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage Z Liu, Z Peng, T Huang, Y Xiao, J Li, M Xie, T Xiong Food microbiology 83, 141-149, 2019 | 85 | 2019 |
| Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA Z Liu, J Li, B Wei, T Huang, Y Xiao, Z Peng, M Xie, T Xiong International Journal of Food Microbiology 306, 108271, 2019 | 78 | 2019 |
| Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation M Xiao, T Huang, Y Xu, Z Peng, Z Liu, Q Guan, M Xie, T Xiong Food Microbiology 98, 103573, 2021 | 44 | 2021 |
| Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation M Xiao, Z Peng, WJ Hardie, T Huang, Z Liu, Y Zhang, M Xie, T Xiong Lwt 153, 112474, 2022 | 40 | 2022 |
| Fast evaluation by quantitative PCR of microbial diversity and safety of Chinese Paocai inoculated with Lactobacillus plantarum NCU116 as the culture starter T Xiong, J Chen, T Huang, M Xie, Y Xiao, C Liu, Z Peng LWT 101, 201-206, 2019 | 30 | 2019 |
| Genomic analysis revealed adaptive mechanism to plant-related fermentation of Lactobacillus plantarum NCU116 and Lactobacillus spp. T Huang, T Xiong, Z Peng, Y Xiao, Z Liu, M Hu, M Xie Genomics 112 (1), 703-711, 2020 | 29 | 2020 |
| Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China Q Guan, W Zheng, J Mo, T Huang, Y Xiao, Z Liu, Z Peng, M Xie, T Xiong Journal of the Science of Food and Agriculture 100 (14), 5197-5206, 2020 | 23 | 2020 |
| Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt Z Liu, J Li, T Huang, Y Xiao, Z Peng, M Xie, T Xiong Food research international 125, 108509, 2019 | 22 | 2019 |
| In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk P Madjirebaye, M Xiao, B Mahamat, S Xiong, A Mueed, B Wei, T Huang, ... Food Bioscience 49, 101952, 2022 | 18 | 2022 |
| Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment P Madjirebaye, F Peng, T Huang, Z Liu, A Mueed, MM Pahane, Q Guan, ... Food Bioscience 50, 102207, 2022 | 13 | 2022 |
| Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making L Zhang, S Xiong, T Du, M Xiao, Z Peng, M Xie, Q Guan, T Xiong Food Bioscience 53, 102636, 2023 | 11 | 2023 |
| Three lactic acid bacteria with anti-obesity properties: In vitro screening and probiotic assessment B Wei, Z Peng, M Xiao, T Huang, W Zheng, M Xie, T Xiong Food Bioscience 47, 101724, 2022 | 11 | 2022 |
| Probiotic-fermented tomato alleviates high-fat diet-induced obesity in mice: Insights from microbiome and metabolomics B Wei, Z Peng, W Zheng, S Yang, M Wu, K Liu, M Xiao, T Huang, M Xie, ... Food Chemistry 436, 137719, 2024 | 9 | 2024 |
| Interactions between Lactobacillus plantarum NCU116 and its environments based on extracellular proteins and polysaccharides prediction by comparative analysis T Huang, Z Peng, M Hu, Y Xiao, Z Liu, Q Guan, M Xie, T Xiong Genomics 112 (5), 3579-3587, 2020 | 9 | 2020 |
| Modulation of the microbiome–fat–liver axis by lactic acid bacteria: A potential alleviated role in high-fat-diet-induced obese mice B Wei, Z Peng, M Xiao, T Huang, S Yang, K Liu, M Wu, W Zheng, M Xie, ... Journal of Agricultural and Food Chemistry 71 (27), 10361-10374, 2023 | 8 | 2023 |
| Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment T Du, J Huang, S Xiong, L Zhang, X Xu, Y Xu, F Peng, T Huang, M Xiao, ... Food Chemistry 428, 136781, 2023 | 7 | 2023 |
| Effect of homo‐and hetero‐fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture Z Liu, M Xiao, Y Xu, D Li, W Zhu, T Huang, F Peng, Q Guan, Z Peng, M Xie, ... Journal of Food Processing and Preservation 46 (12), e17052, 2022 | 7 | 2022 |
