Paper Achievements
- 142026.01
Xiao M, Peng Z, Hardie W J, et al. Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation[J]. LWT-Food science and technology, 2022, 153: 112474.
- 142026.01
4.Zhuo Liu, Shijin Xiong, W. James Hardie, Xizhuo Huang, Qiaozhen Liu, Jiahui Yang, Jiahui Li, Xuwei Liu, Muyan Xiao, Tao Xiong, Mingyong Xie, Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor, Food Bioscience, 2025, 64, 105898.
- 142026.01
Xiao M, Huang T, Huang C, et al. The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables[J]. LWT-Food science and technology, 2020, 121: 108865.
- 142026.01
Xiao M, Xiong T, Peng Z, et al. Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai[J]. Food Research International, 2018, 114: 123-132.
- 142026.01
Zhang Y, Yang S, Hardie W J, Li X, Xiao M*, Huang T, Xiong T*, Xie M, Microcapsules of a cinnamon, peppermint, and lemon essential oil mix by spray drying: Preparation, characterization and antibacterial functions, Food Hydrocolloids, 2023, 145,109103.