Decoding the flavor formation mechanism of the functional microbial community in koji-mediated fish sauce - Jin-Xiu Xu; Xin Zhang; Bai-Feng Fu; Zhao-Rui Li; Min-Bo Li; Zhen-Yu Wang; Xian-Bing Xu; Shu-Zhen Cheng; Ming Du (Food Bioscience, 2026)

Sunlight-driven evolution of the aroma profile in fish sauce fermentation - Jin-Xiu Xu; Xin Zhang; Bai-Feng Fu; Zhao-Rui Li; Min-Bo Li; Zhen-Yu Wang; Xian-Bing Xu; Shu-Zhen Cheng; Ming Du (Food Bioscience, 2026)

Effects of organic acids on the physico-chemical and functional characteristics of mung bean globulin amyloid fibrils - Peng Jiang; Shu Zhang; Tianxin Fu; Jingru Sun; Rui Ma; Xuejian Song; Jingjing Diao; Zhijiang Li; Changyuan Wang (Food Bioscience, 2025)

Development of aroma attributes and volatile components during liquid-state fermentation of instant dark tea by Aspergillus niger - Haoran Sun; Yaling Cao; Rui Fang; Jia Li; Shanshan Shen; Shengshuo Zhang; Ranqin Fan; Jialin Fu; Feng Zou; Pengxiang Yue; Yu Wang; Xueling Gao (Food Bioscience, 2025)