https://orcid.org/0000-0003-3095-3083
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Xiaolan Bao, Sarina Ma, Yanan Fu, Jiale Wu & Meili Zhang. (2020) Sensory and structural characterization of umami peptides derived from sunflower seed. CyTA - Journal of Food 18:1, pages 485-492.
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Wen Duan, Yan Huang, Junfei Xiao, Yuyu Zhang & Huiying Zhang. (2020) Comparison of nonvolatile taste components in 18 strong fragrance spices. International Journal of Food Properties 23:1, pages 340-353.
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Rui Wang, Miao Liang, Zhimin Zhang, Yajian Wu & Yuping Liu. (2023) Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions. Foods 12:14, pages 2707.
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Yangyang Yu, Sui Chen, Zhan Liu, Ting Xu, Hong Lin, Feng Hu, Yuanshan Yu, Guidong Huang, Hongtao Lei & Zhen-Lin Xu. (2023) Comparison of flavor profiles of Cantonese soy sauces obtained at different fermentation stages. Process Biochemistry 130, pages 569-576.
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Chenchen Cao, Huaxing Sun, Xueying Song, Mouming Zhao, Weifeng Lin, Weizheng Sun, Lizhao Lin, Weixin Li & Guowan Su. (2023) Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates. LWT 184, pages 115053.
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Zeping Liu, Ting Xiao, Jing Wang, Bin Fu, Wei Li, Yong Hu, Zhijie Liu, Caixia Fu, Chao Wang, Dongsheng Li & Ning Xu. (2023) Analysis of the contribution of koji-making with Z. rouxii on volatile compounds of soy sauce. LWT 183, pages 114903.
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Chengtuo Niu, Xianlei Xing, Feiyun Zheng, Chunfeng Liu, Jinjing Wang & Qi Li. (2022) Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste. Systems Microbiology and Biomanufacturing 3:2, pages 262-272.
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Tiantian Tang, Min Zhang & Bhesh Bhandari. (2023) Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment. Foods 12:6, pages 1263.
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Zhiluo Que, Yao Jin, Jun Huang, Rongqing Zhou & Chongde Wu. (2023) Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation. Trends in Food Science & Technology 133, pages 160-175.
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Ting Zhou, Yunzi Feng, Yimin Chen & Mouming Zhao. (2023) Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce. Food Chemistry 403, pages 134215.
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Jie Chen, Fengnian Wu, Huachen Wang, Chunce Guo, Wengen Zhang, Peisi Luo, Jing Zhou, Wenwen Hao, Guangyao Yang & Jianjian Huang. (2023) Identification of key taste components in Baccaurea ramiflora Lour. fruit using non-targeted metabolomics. Food Science and Human Wellness 12:1, pages 94-101.
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Shuoyu Chen, Fanxin Zhang, Edwin Ananta, Jeroen André Muller, Youyun Liang, Yuan Kun Lee & Shaoquan Liu. (2023) Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii improves flavor compound profiles of salt-free fermented wheat-gluten: Effects from single strain inoculation. Current Research in Food Science 6, pages 100492.
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Rachma Wikandari, Manikharda, Ratih Dewanti-Hariyadi & Mohammad J. Taherzadeh. 2023. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering
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Yige Shi, Dandan Pu, Xuewei Zhou & Yuyu Zhang. (2022) Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods. Foods 11:21, pages 3408.
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Xiaoli Xi, Jingxuan Ke, Yanli Ma, Xu Liu, Xiaodong Gu & Yinzhuang Wang. (2022) Physiochemical and taste characteristics of traditional Chinese fermented food sufu. Journal of Food Processing and Preservation 46:10.
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Manon Jünger, Verena Karolin Mittermeier-Kleßinger, Anastasia Farrenkopf, Andreas Dunkel, Timo Stark, Sonja Fröhlich, Veronika Somoza, Corinna Dawid & Thomas Hofmann. (2022) Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce. Journal of Agricultural and Food Chemistry 70:21, pages 6503-6518.
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Xiaoxian Kuang, Hantao Su, Weixin Li, Lizhao Lin, Weifeng Lin & Lixin Luo. (2022) Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process. Food Research International 156, pages 111347.
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Rui Li, Zuli Sun, Yongqiang Zhao, Laihao Li, Xianqing Yang, Shengjun Chen, Ya Wei, Chunsheng Li & Yueqi Wang. (2022) Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets. Journal of Food Composition and Analysis 106, pages 104298.
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Xiaolong Zhang, Zeping Liu, Bo Kang, Yao Huang, Caixia Fu, Wei Li, Qian Wu, Zhijie Liu, Dongsheng Li, Chao Wang & Ning Xu. (2022)
Effect of
Lactobacillus plantarum
or
Enterococcus faecalis
as co‐inoculants with
Aspergillus oryzae
in koji making on the physicochemical properties of soy sauce
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Rachma Wikandari, Nurul Hasniah & Mohammad J. Taherzadeh. (2022) The role of filamentous fungi in advancing the development of a sustainable circular bioeconomy. Bioresource Technology 345, pages 126531.
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Rebecca Yinglan Zhou, Xin Huang, Zhihao Liu, Jian-Yong Chua & Shao-Quan Liu. (2022) Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment. Current Research in Food Science 5, pages 1826-1836.
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Kwang-Soon SHIN, Haesun SEO, Sue Jung LEE, Sooyun SUNG & Dahyun HWANG. (2021) Polysaccharide isolated from Korean-style soy sauce activates macrophages via the MAPK and NK-κB pathways. Food Science and Technology 41:4, pages 817-824.
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Yan Kong, Chenchen Zhou, Lili Zhang, Honglei Tian, Caili Fu, Xuepeng Li & Yuyu Zhang. (2021) Comparative analysis of taste components of three seasoning bases prepared via stir‐frying, enzymatic hydrolysis, and thermal reaction. Journal of Food Processing and Preservation 45:9.
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Yaqi Zhao, Xuan Zhao, Dongxiao Sun-Waterhouse, Geoffrey Ivan Neil Waterhouse, Mouming Zhao, Jiahui Zhang, Fang Wang & Guowan Su. (2021) Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce. Food Chemistry 345, pages 128803.
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Yan Huang, Wen Duan, Junfei Xiao, He Liu, Chenchen Zhou, Yuyu Zhang, Yizhuang Tang, Baoguo Sun & Zhanming Li. (2020) Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography. Journal of Food Measurement and Characterization 15:2, pages 1680-1692.
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Dandan Pu, Yuyu Zhang, Baoguo Sun, Fazheng Ren, Huiying Zhang, Haitao Chen & Yizhuang Tang. (2021) Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation. LWT 138, pages 110641.
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Wen Duan, Yan Huang, Junfei Xiao, Yuyu Zhang & Yizhuang Tang. (2020) Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices. Food Science & Nutrition 8:7, pages 3777-3792.
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Yun Jia, Cheng-Tuo Niu, Zhen-Ming Lu, Xiao-Juan Zhang, Li-Juan Chai, Jin-Song Shi, Zheng-Hong Xu & Qi Li. (2020) A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation. Applied and Environmental Microbiology 86:12.
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Jian Guo, Wen Luo, Xue-ming Wu, Jun Fan, Wen-xue Zhang & Taikei Suyama. (2019) Improving RNA content of salt-tolerant Zygosaccharomyces rouxii by atmospheric and room temperature plasma (ARTP) mutagenesis and its application in soy sauce brewing. World Journal of Microbiology and Biotechnology 35:12.
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