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Libo Liu, Xiaoqian Chen, Linlin Hao, Guofang Zhang, Zhao Jin, Chun Li, Yuzhuo Yang, Jiajia Rao & Bingcan Chen. (2022) Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. Critical Reviews in Food Science and Nutrition 62:7, pages 1971-1989.
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Jingjing Liu, Jingyu Chen, shuangshi Li, weina Tian, Haigang Wu & Beizhong Han. (2021) Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation. International Journal of Food Properties 24:1, pages 553-563.
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Chengtuo Niu, Xianlei Xing, Yiheng Wang, Xiaoyang Li, Feiyun Zheng, Chunfeng Liu, Jinjing Wang & Qi Li. (2023) Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation. Food Research International 174, pages 113554.
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Hongli Yao, Shuangping Liu, Tiantian Liu, Dongliang Ren, Zhilei Zhou, Qilin Yang & Jian Mao. (2023) Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review. Bioresources and Bioprocessing 10:1.
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Siyi Li, Linjie Guo, Jinhong Gu, Guangqing Mu & Yanfeng Tuo. (2023) Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China. Food Science & Nutrition 11:8, pages 4502-4515.
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Kunyi Liu, Liyan Han, Qi Wang, Liran Yang, Xiangyu Liu, Bin Jiang, Xu Zeng, Yun Liu, Mingyong Li, Wenwen Jiao & Mingli Liu. (2023) Interaction and Metabolic Function of Microbiota during Tibetan Tea Fermentation through Bioaugmentation with Aspergillus niger. Fermentation 9:7, pages 690.
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Feiyu An, Junrui Wu, Yunzi Feng, Guoyang Pan, Yuanyuan Ma, Jinhui Jiang, Xuemeng Yang, Ruixia Xue, Rina Wu & Mouming Zhao. (2023) A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways. Comprehensive Reviews in Food Science and Food Safety 22:4, pages 2773-2801.
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Guangyao Hu, Jian Chen, Guocheng Du & Fang Fang. (2023) Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce. Food Chemistry 406, pages 135064.
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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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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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Zixia Chen, Jiajia Song, Lu Ren, Hongwei Wang, Yu Zhang & Huayi Suo. (2023) Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu. Food Bioscience 51, pages 102345.
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Guanmian Wei, Bimal Chitrakar, Joe M Regenstein, Yaxin Sang & Peng Zhou. (2023) Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review. Food Research International 163, pages 112183.
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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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Zhongai Chen, Chenrui Zhang, Huan Du, Cong Chen, Qiaoli Xue & Yongjin Hu. (2022) Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation. Food Chemistry Advances 1, pages 100057.
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Jinhong Zang, Dawei Yu, Peng Zhang, Yanshun Xu & Wenshui Xia. (2022) The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.). LWT 154, pages 112806.
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Kunyi Liu, Liyan Wang, Bin Jiang, Jiangshan An, Bo Nian, Daoping Wang, Lijiao Chen, Yan Ma, Xinghua Wang, Jiakun Fan, Hui Luo, Yinghong Pan & Ming Zhao. (2021) Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea. Food Research International 150, pages 110748.
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Guanmian Wei, Joe M Regenstein & Peng Zhou. (2021) The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd. Journal of Food Science 86:8, pages 3422-3433.
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Xin Lin, Yao Tang, Yun Hu, Yunhao Lu, Qi Sun, Yuanping Lv, Qisheng Zhang, Chongde Wu, Meijun Zhu, Qiang He & Yuanlong Chi. (2021) Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives. Journal of Agricultural and Food Chemistry 69:29, pages 8065-8080.
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Yue Yang, Chengtuo Niu, Wanxiang Shan, Feiyun Zheng, Chunfeng Liu, Jinjing Wang & Qi Li. (2021) Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation. Food Chemistry 351, pages 128454.
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Hongfang Wan, Ting Liu, Caiwei Su, Xu Ji, Liping Wang, Yong Zhao & Zhengquan Wang. (2019) Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd. Journal of the Science of Food and Agriculture 100:4, pages 1448-1457.
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