Chongde Wu

机构：Sichuan University

发表论文 18 篇 · 总被引 142 次 · h-index 6

代表论文

• Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation (2024 · Biotechnology Advances · 被引 63)
• Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce (2024 · Food Bioscience · 被引 19)
• Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective (2024 · Food Chemistry X · 被引 10)
• Characteristics and Valorization Potential of Fermentation Waste of Greengage (Prunus mume) (2021 · Applied Sciences · 被引 10)
• High-level extracellular production of d-Psicose-3-epimerase with recombinant Escherichia coli by a two-stage glycerol feeding approach (2013 · Bioprocess and Biosystems Engineering · 被引 10)
• Litchi (Litchi chinensis Sonn.) seed starch as a sustainable feedstock for vinegar fermentation: enhancement of quality and bioactive properties (2025 · LWT · 被引 6)