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Shuoqiu Tong

Observed names: Shuo-Qiu Tong, Tong, Shuo-Qiu, Tong, Shuoqiu
Institution: Guizhou University
ORCID: 0009-0006-9422-5551
Observed ORCID: 0009-0006-9422-5551
OpenAlex ID: A5043085847
Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2
2024 · Qibo Tan, Yongjun Wu, et al. · Foods · 25
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Morphological and phylogenetic characterisation of two new soil-borne fungal taxa belonging to Clavicipitaceae (Hypocreales, Ascomycota)
2023 · Zhi-Yuan Zhang, Yao Feng, et al. · MycoKeys · 23
Biocontrol Capabilities of Bacillus subtilis E11 against Aspergillus flavus In Vitro and for Dried Red Chili (Capsicum annuum L.)
2023 · Shenglan Yuan, Yongjun Wu, et al. · Toxins · 22
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Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
2022 · Yongjun Wu, Yi Tao, et al. · BMC Microbiology · 22
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rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2
2022 · Zhenli Liu, Yongjun Wu, et al. · BMC Biotechnology · 11
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Quality Improvement of Zao Pepper by Inoculation with Lactobacillus plantarum 5-1: Probiotic Ability and Fermentation Characteristics of Lactic Acid Bacteria
2023 · Yafei Cai, Yongjun Wu, et al. · Fermentation · 10
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Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments
2024 · Zhaofeng Chen, Yongjun Wu, et al. · Fermentation · 9
Study on the inhibitory mechanism of combined ultrasound and capsaicin against Listeria monocytogenes
2025 · Ying Yang, Yuzhang Zhu, et al. · Ultrasonics Sonochemistry · 7
Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation
2025 · Qi Huang, Cen Li, et al. · Food Chemistry X · 7
Phylogenetic assessment and taxonomic revision of Scytalidium (Helotiales, Leotiomycetes)
2025 · Shuo-Qiu Tong, Yi-Fan Yang, et al. · IMA Fungus · 6
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Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes
2024 · Hao Luo, Yongjun Wu, et al. · RSC Advances · 6
Investigation on enhanced antimicrobial activity and bactericidal mechanism of photoactivated luteolin against Listeria monocytogenes
2025 · Yue Feng, Ying Yang, et al. · Innovative Food Science & Emerging Technologies · 5
Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate
2024 · Xinyang Li, Yongjun Wu, et al. · Foods · 5
Acremonium capsici and A. guizhouense, two new members of Acremonium (Hypocreales, Sordariomycetes) isolated from the rhizosphere soil of Capsicum annuum
2023 · Shuo-Qiu Tong, Lei Peng, et al. · MycoKeys · 5
Overexpression of NtMYB306c reduces the glandular trichomes density in tobacco
2025 · Jiahua Zheng, Yongjun Wu, et al. · Biochemical and Biophysical Research Communications · 4
An atypical bHLH transcription factor NtPRE4.1 negatively regulates tobacco glandular trichome density
2025 · Longhuan Yang, Yongjun Wu, et al. · Gene · 4
Genome-wide characterization and expression analysis of the HD-Zip II gene family in response to drought and GA3 stresses in Nicotiana tabacum
2024 · Liu Liu, Lincheng Zhang, et al. · Molecular Biology Reports · 4
Optimizing post-harvest chili fruit quality through light spectrum manipulation
2025 · Changwei Zhou, Lan Wang, et al. · Scientia Horticulturae · 3
l ‐Threonine Catabolism Driven Flavor Formation: A Key Pathway for Soy Sauce‐Like Aroma in Bacillus subtilis Fermentation
2025 · Li Ran, Yongjun Wu, et al. · Journal of Food Science · 3
Integrating gene knockout, GC-O-MS and multivariate statistical analysis: revealing the impact of fadA and bkdB genes on the aroma characteristics of Bacillus subtilis BJ3-2 fermented soybeans
2025 · Feng Wen, Yongjun Wu, et al. · RSC Advances · 3
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Key candidate genes for male sterility in peppers unveiled via transcriptomic and proteomic analyses
2024 · Shimei Yang, Xirong Luo, et al. · Frontiers in Plant Science · 3
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Two new acremonium-like species, Paragibellulopsis sinensis sp. nov. and Phialoparvum sinense sp. nov. (Sordariomycetes, Ascomycota) from China
2025 · Heng Pan, Shuo-Qiu Tong, et al. · MycoKeys · 2
Acremonium capsici and A. guizhouense, two new members of Acremonium (Hypocreales, Sordariomycetes) isolated from the rhizosphere soil of Capsicum annuum
2026 · Shuo-Qiu Tong, Lei Peng, et al. · Global Biodiversity Information Facility
Formation of the roasty and caramel-like aroma during dried mustard greens processing: Evolution and identification of key aroma compounds
2026 · Yanfei Wang, Aiqi Ren, et al. · International Journal of Gastronomy and Food Science
Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques
2026 · Meijing Chen, Aiqi Ren, et al. · Food Chemistry X
Works count: 47
Citation count: 189
H-index: 7
I10-index: 6
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