Hai Du
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Tea Polyphenols and Effects, Probiotics and Fermented Foods, Microbial Metabolism and Applications, Food Quality and Safety Studies
Most-Cited Works
- → Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation(2017)268 cited
- → Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing(2017)243 cited
- → Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor(2017)200 cited
- → Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter(2019)190 cited
- → Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu(2020)189 cited
- → Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds(2016)187 cited
- → Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process(2019)177 cited
- → Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process(2020)134 cited
- → Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production(2015)131 cited
- → Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation(2020)114 cited