Author

Suyue Xiong

Observed names: Su-yue Xiong, Xiong Suyue

Institutions: Beijing Academy of Food Sciences, China Meat Research Centre

Observed institutions: Beijing Technology and Business University, Beijing Academy of Food Sciences, China Meat Research Centre, State Administration for Market Regulation

ORCID: 0000-0001-7657-3639

Observed ORCID: 0000-0001-7657-3639

OpenAlex ID: A5078122601

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

2020 · Xi Chen, Ruifang Mi, et al. · Food Science and Human Wellness · 67

Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

2021 · Ruifang Mi, Xi Chen, et al. · Food Science and Human Wellness · 60

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

2022 · Xiaohui Gong, Ruifang Mi, et al. · Food Science and Human Wellness · 51

A rapid and reliable multiplex PCR assay for simultaneous detection of fourteen animal species in two tubes

2019 · Jinchun Li, Jiapeng Li, et al. · Food Chemistry · 47

Detoxification of Ochratoxin A by a novel Aspergillus oryzae strain and optimization of its biodegradation

2020 · Ke Xiong, Hui-wei Zhi, et al. · Revista Argentina de Microbiología · 39

Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly

2024 · Xiaohui Gong, Xi Chen, et al. · Food Research International · 32

A novel duplex SYBR Green real-time PCR with melting curve analysis method for beef adulteration detection

2020 · Jiapeng Li, Yixuan Wei, et al. · Food Chemistry · 27

Improving Hydrolysis Characteristics of Xylanases by Site-Directed Mutagenesis in Binding-Site Subsites from Streptomyces L10608

2018 · Ke Xiong, Suyue Xiong, et al. · International Journal of Molecular Sciences · 22

Nutritional properties, peptidome profile and antioxidant activities of hydrolysates extracted from Saccharomyces cerevisiae Y70 as potential alternative ingredients

2025 · Rui Li, Suyue Xiong, et al. · Journal of Future Foods · 7

Selection and transcriptomic analysis of coagulase-negative Staphylococcus with high proteolytic activity isolated from Chinese Dong fermented pork (Nanx Wudl)

2025 · Suyue Xiong, Ruifang Mi, et al. · Food Science and Human Wellness · 1

Selection and proteomic profiles analysis of yeast strains isolated from traditional fermented pork (Nanx Wudl) for single cell protein production

2024 · Xiao Tan, Suyue Xiong, et al. · Food Science and Human Wellness

多重实时聚合酶链式反应熔解曲线法同步鉴别蓝鳍金枪鱼、裸盖鱼、异鳞蛇鲭

2020 · XU Suigen, Jiapeng Li, et al. · 食品科学

Works count: 12

Citation count: 353

H-index: 8

I10-index: 8