Liqiong Guo

机构：South China Agricultural University, Tianjin University, Key Laboratory of Guangdong Province, South China University of Technology · ORCID：0000-0002-6360-1749

发表论文 61 篇 · 总被引 1254 次 · h-index 19

代表论文

• Isolation and Characterization of Fengycins Produced by Bacillus amyloliquefaciens JFL21 and Its Broad-Spectrum Antimicrobial Potential Against Multidrug-Resistant Foodborne Pathogens (2020 · Frontiers in Microbiology · 被引 111)
• Chemical composition and deterioration mechanism of Pleurotus tuoliensis during postharvest storage (2020 · Food Chemistry · 被引 57)
• Gastrointestinal Autonomic Neuropathy Exacerbates Gut Microbiota Dysbiosis in Adult Patients With Type 2 Diabetes Mellitus (2022 · Frontiers in Cellular and Infection Microbiology · 被引 41)
• Insights into volatile flavor compound variations and characteristic fingerprints in Longpai soy sauce moromi fermentation via HS-GC-IMS and HS-SPME-GC× GC-ToF-MS (2023 · LWT · 被引 38)
• Immuno- and nucleic acid-based current technique for Salmonella detection in food (2020 · European Food Research and Technology · 被引 38)
• Insoluble dietary fiber from five commercially cultivated edible mushrooms: Structural, physiochemical and functional properties (2023 · Food Bioscience · 被引 34)