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Yingchun Mu

Observed names: Ying Chun Mu, Ying-Chun Mu
ORCID: 0000-0001-9987-3538
Observed ORCID: 0000-0001-9987-3538
OpenAlex ID: A5103083845
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
2020 · Chi Zhao, Wei Su, et al. · Food Research International · 186
Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
2023 · Ying Huang, Dong Li, et al. · Food Research International · 93
Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters
2020 · Li Jiang, Wei Su, et al. · Frontiers in Microbiology · 85
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Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics
2022 · Tianyan Chen, Hanyu Wang, et al. · Food Research International · 81
Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing
2020 · Yu Mu, Wei Su, et al. · Frontiers in Microbiology · 81
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Modification of bamboo shoot dietary fiber by extrusion-cellulase technology and its properties
2018 · Yu Song, Wei Su, et al. · International Journal of Food Properties · 77
Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu
2021 · Chi Zhao, Wei Su, et al. · Frontiers in Microbiology · 53
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Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu
2023 · Tingting Ren, Wei Su, et al. · Frontiers in Microbiology · 51
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Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China
2021 · Hanyu Wang, Wei Su, et al. · Frontiers in Microbiology · 39
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Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
2025 · Xiaomin Liu, Yingchun Mu, et al. · Food Chemistry X · 35
Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages
2022 · Li Jiang, Yingchun Mu, et al. · Food Chemistry · 34
Effects of Jiuqu inoculating Rhizopus oryzae Q303 and Saccharomyces cerevisiae on chemical components and microbiota during black glutinous rice wine fermentation
2022 · Chi Zhao, Wei Su, et al. · International Journal of Food Microbiology · 33
Analysis of microbial community succession and its metabolic characteristics in the first and second rounds of cave-brewed sauce-flavor Baijiu
2024 · Tianxing Zou, Yingchun Mu, et al. · Food Bioscience · 29
Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine
2020 · Li Jiang, Yingchun Mu, et al. · Food Science & Nutrition · 28
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Metabolomics-based study on the effect of low-voltage electrostatic field treatment on the storage quality of postharvest square bamboo shoots
2024 · Xi Wang, Yingchun Mu, et al. · Food Chemistry X · 20
Effects of Pediococcus acidilactici and Rhizopus Oryzae on protein degradation and flavor formation in fermented mutton sausages
2024 · Zihan Li, Wei Su, et al. · LWT · 20
Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine
2019 · Yu Mu, Wei Su, et al. · International Journal of Food Properties · 20
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Correlation analysis of normal and moldy beef jerky microbiota with Volatile compounds
2022 · Yexin Tian, Pu Zheng, et al. · LWT · 18
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Antioxidant and DNA Damage Protection Activities of Duck Gizzard Peptides by Chemiluminescence Method
2015 · Wei Su, Suting Tang, et al. · International Journal of Food Properties · 13
Effect of different roasting steps on protein degradation and lipid oxidative hydrolysis, promoting flavor in Larou
2024 · Caixia Lin, Wei Su, et al. · LWT · 12
RETRACTED: Correlation between microbiota and volatile flavor compounds during inoculated fermentation of Chinese Pickled pepper (Paojiao)
2023 · Yexin Tian, Yingchun Mu, et al. · LWT · 9
Effects of beer addition on the fermentation quality and flavor development of pickled peppers
2025 · Linzhu Li, Wei Su, et al. · Food Chemistry X · 8
Metatranscriptomics reveals the effect of fermentation by Pediococcus acidilactici and Rhizopus oryzae on the quality of mutton sausages and the mechanism of odor metabolism
2025 · Nuo Chen, Weiyi Fu, et al. · Food Chemistry · 7
Metabolomics analysis of dynamic quality changes in beef during low-voltage electrostatic field combined with partial freezing storage
2025 · Yuxia Liu, Wei Su, et al. · Food Chemistry X · 5
The Effect of Electromagnetic Field Preservation and Frozen Storage on the Quality of Mutton
2025 · Xi Wang, Wei Su, et al. · Journal of Food Process Engineering · 4
Works count: 44
Citation count: 1,054
H-index: 18
I10-index: 20
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