Qianqian Guan

State Key Laboratory Of Food Science And Resources, PR China
Puerto Rico

Last Updated: 09/26/2026

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Found 9 publications

Screening of lactic acid bacteria and comparative inoculated fermentation to evaluate strain performance in Korean-style spicy cabbage.

Screening of lactic acid bacteria and comparative inoculated fermentation to evaluate strain performance in Korean-style spicy cabbage.

Journal: Journal of the science of food and agriculture

Published: January 26, 2026

Lactic acid bacteria fermentation improves the physicochemical properties, bioactivity, and metabolic profiles of lychee pulp.

Lactic acid bacteria fermentation improves the physicochemical properties, bioactivity, and metabolic profiles of lychee pulp.

Journal: Food chemistry: X

Published: October 10, 2025

Characterization, mechanism and in vivo validation of Helicobacter pylori antagonism by probiotics screened from infants' feces and oral cavity.

Characterization, mechanism and in vivo validation of Helicobacter pylori antagonism by probiotics screened from infants' feces and oral cavity.

Journal: Food & function

Published: January 11, 2024

Application of soy protein isolate-xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying.

Application of soy protein isolate-xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying.

Journal: Journal of the science of food and agriculture

Published: December 07, 2022

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.

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.

Journal: Food research international (Ottawa, Ont.)

Published: September 18, 2021

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China.

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China.

Journal: Journal of the science of food and agriculture

Published: March 07, 2020

Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation.

Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation.

Journal: Food microbiology

Published: September 12, 2019

Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables.

Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables.

Journal: Food research international (Ottawa, Ont.)

Published: July 26, 2019

Bacterial community dynamics and physicochemical characteristics in natural fermentation of jiang-shui, a traditional food made in northwest China.

Bacterial community dynamics and physicochemical characteristics in natural fermentation of jiang-shui, a traditional food made in northwest China.

Journal: Journal of the science of food and agriculture

Published: August 29, 2018

Showing 1-9 of 9

Last Updated: 09/26/2026