Cindy J. Zhao
Food Research International · 2016
A researcher in the Science corpus: 1 paper; trusts 1 researcher and is trusted by 0 researchers here, as inferred from the citation graph.
Whom Cindy J. Zhao trusts overall
Their strongest outbound trust, strongest first, inferred from their citations.
Papers from Cindy J. Zhao's perspective
Ordered by how strongly the researchers Cindy J. Zhao trusts endorse each paper. Same corpus, a different order for every researcher.
- Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
- Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
- Proteolysis in sourdough fermentations : mechanisms and potential for improved bread quality
- Microbiology and Technology of Fermented Foods
- Structural Basis for Gluten Intolerance in Celiac Sprue (Science)
- Lactic Acid Bacteria (Handbook of Enology)
- Biochemistry and physiology of sourdough lactic acid bacteria
- Antimicrobial properties of phenolic compounds from berries (Journal of Applied Microbiology)
- Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet
- Proposed minimal standards for the use of genome data for the taxonomy of prokaryotes. (International Journal of Systematic and Evolutionary Microbiology)