1. Effect of homo‐ and hetero‐fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture. Issue 12 (9th September 2022) Authors: Liu, Zhanggen; Xiao, Muyan; Xu, Yazhou; Li, Danyang; Zhu, Wenhuan; Huang, Tao; Peng, Fei; Guan, Qianqian; Peng, Zhen; Xie, Mingyong; Xiong, Tao Journal: Journal of food processing and preservation Issue: Volume 46:Issue 12(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment. (December 2022) Authors: Madjirebaye, Philippe; Peng, Fei; Huang, Tao; Liu, Zhanggen; Mueed, Abdul; Pahane, Majeste Mbiada; Guan, Qianqian; Xiao, Muyan; Du, Tonghao; Wei, Benliang; Xiong, Shijin; Zhang, Linli; Xiong, Tao; Peng, Zhen Journal: Food bioscience Issue: Volume 50:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation. (January 2022) Authors: Xiao, Muyan; Peng, Zhen; Hardie, W. James; Huang, Tao; Liu, Zhanggen; Zhang, Yue; Xie, Mingyong; Xiong, Tao Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 153(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk. (October 2022) Authors: Madjirebaye, Philippe; Xiao, Muyan; Mahamat, Bechir; Xiong, Shijin; Mueed, Abdul; Wei, Benliang; Huang, Tao; Peng, Fei; Xiong, Tao; Peng, Zhen Journal: Food bioscience Issue: Volume 49(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation. (September 2021) Authors: Xiao, Muyan; Huang, Tao; Xu, Yazhou; Peng, Zhen; Liu, Zhanggen; Guan, Qianqian; Xie, Mingyong; Xiong, Tao Journal: Food microbiology Issue: Volume 98(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Three lactic acid bacteria with anti-obesity properties: In vitro screening and probiotic assessment. (June 2022) Authors: Wei, Benliang; Peng, Zhen; Xiao, Muyan; Huang, Tao; Zheng, Wendi; Xie, Mingyong; Xiong, Tao Journal: Food bioscience Issue: Volume 47(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗