Tao Xiong

机构：Nanchang University, Hunan University of Traditional Chinese Medicine, Rural Resources, East China University of Technology, State Key Laboratory of Food Science and Technology, Experimental Center of Forestry in North China

发表论文 56 篇 · 总被引 3225 次 · h-index 33

代表论文

• The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables (2019 · LWT · 被引 135)
• Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables (2019 · Food Research International · 被引 112)
• Exopolysaccharides from Lactobacillus plantarum NCU116 Facilitate Intestinal Homeostasis by Modulating Intestinal Epithelial Regeneration and Microbiota (2021 · Journal of Agricultural and Food Chemistry · 被引 95)
• Recent progress in aircraft smart skin for structural health monitoring (2021 · Structural Health Monitoring · 被引 83)
• The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots (2022 · Food Research International · 被引 78)
• Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation (2020 · Food Microbiology · 被引 69)