Author

Gengdian Liu

Institutions: Xi’an University, Shaanxi University of Science and Technology

Observed institutions: Xi’an University, Shaanxi University of Science and Technology

ORCID: 0009-0005-3961-1196

Observed ORCID: 0009-0005-3961-1196

OpenAlex ID: A5087126942

Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu

2023 · Wei Cheng, Xuefeng Chen, et al. · Frontiers in Microbiology · 23

Purification and Identification of EPS Produced by Five Lactic Acid Bacteria and Evaluation of Their Effects on the Texture of Fermented Goat Milk

2023 · Gengdian Liu, Guowei Shu, et al. · Fermentation · 18

Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu

2025 · Wei Cheng, Chao Jiang, et al. · Food Research International · 5

Effect of Substrate Composition on Yield and Antioxidative Activity of Exopolysaccharides From Lactobacillus fermentum B62

2022 · Gengdian Liu, Guowei Shu, et al. · Acta Universitatis Cibiniensis. Series E: Food Technology · 3

Isolation and in vitro characterization of Liquorilactobacillus ghanensis D15 from water kefir and its anti-Vibrio bacteriocin

2026 · Gengdian Liu, Guowei Shu, et al. · Aquaculture Reports

Corrigendum to “Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu” [Food Res. Int. 223 (2026) 117868]

2026 · Wei Cheng, Chao Jiang, et al. · Food Research International

Works count: 6

Citation count: 49

H-index: 3

I10-index: 2