Yong Zuo

机构：Life University, Sichuan Normal University

发表论文 38 篇 · 总被引 267 次 · h-index 10

代表论文

• Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation (2023 · Food Bioscience · 被引 38)
• Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation (2022 · Food Research International · 被引 37)
• A novel propylene glycol alginate gel based colorimetric tube for rapid detection of nitrite in pickled vegetables (2021 · Food Chemistry · 被引 29)
• Prebiotics Inulin Metabolism by Lactic Acid Bacteria From Young Rabbits (2021 · Frontiers in Veterinary Science · 被引 20)
• Global genome and comparative transcriptomic analysis reveal the inulin consumption strategy of Lactiplantibacillus plantarum QS7T (2021 · Food Research International · 被引 19)
• Effect of Different Drying Techniques on the Bioactive Compounds, Antioxidant Ability, Sensory and Volatile Flavor Compounds of Mulberry (2024 · Foods · 被引 18)