| Antibacterial and anti-biofilm activities of peppermint essential oil against Staphylococcus aureus J Kang, W Jin, J Wang, Y Sun, X Wu, L Liu Lwt 101, 639-645, 2019 | 195 | 2019 |
| Antibacterial activity of gallic acid against Shigella flexneri and its effect on biofilm formation by repressing mdoH gene expression J Kang, L Liu, M Liu, X Wu, J Li Food Control 94, 147-154, 2018 | 108 | 2018 |
| Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation X Huang, Y Fan, T Lu, J Kang, X Pang, B Han, J Chen Microorganisms 8 (9), 1281, 2020 | 86 | 2020 |
| Effect of thyme essential oil against Bacillus cereus planktonic growth and biofilm formation J Kang, L Liu, X Wu, Y Sun, Z Liu Applied Microbiology and Biotechnology 102, 10209-10218, 2018 | 82 | 2018 |
| The specific effect of gallic acid on Escherichia coli biofilm formation by regulating pgaABCD genes expression J Kang, Q Li, L Liu, W Jin, J Wang, Y Sun Applied microbiology and biotechnology 102, 1837-1846, 2018 | 79 | 2018 |
| Ferulic Acid Inactivates Shigella flexneri through Cell Membrane Destruction, Biofilm Retardation, and Altered Gene Expression J Kang, L Liu, Y Liu, X Wang Journal of Agricultural and Food Chemistry 68 (27), 7121-7131, 2020 | 78 | 2020 |
| Thymol as a critical component of Thymus vulgaris L. essential oil combats Pseudomonas aeruginosa by intercalating DNA and inactivating biofilm T Liu, J Kang, L Liu Lwt 136, 110354, 2021 | 71 | 2021 |
| pH-responsive chitosan-based film containing oregano essential oil and black rice bran anthocyanin for preserving pork and monitoring freshness Y Hao, J Kang, X Guo, M Sun, H Li, H Bai, H Cui, L Shi Food Chemistry 403, 134393, 2023 | 66 | 2023 |
| Microbial succession and metabolite changes during traditional serofluid dish fermentation Q Li, J Kang, Z Ma, X Li, L Liu, X Hu LWT 84, 771-779, 2017 | 59 | 2017 |
| Integrated multi‐omics approaches to understand microbiome assembly in Jiuqu, a mixed‐culture starter J Kang, Y Xue, X Chen, BZ Han Comprehensive Reviews in Food Science and Food Safety 21 (5), 4076-4107, 2022 | 47 | 2022 |
| Multidimensional exploration of essential oils generated via eight oregano cultivars: Compositions, chemodiversities, and antibacterial capacities Y Hao, J Kang, R Yang, H Li, H Cui, H Bai, A Tsitsilin, J Li, L Shi Food Chemistry 374, 131629, 2022 | 44 | 2022 |
| Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu J Kang, X Chen, BZ Han, Y Xue Food Research International 158, 111488, 2022 | 38 | 2022 |
| Contrasting summer versus winter dynamic microbial communities and their environmental driving factors in the solid-state saccharification process of Fuyu-flavor Baijiu J Kang, X Zheng, X Yang, H Li, J Cheng, L Fan, H Zhao, Y Xue, Z Ding, ... Food Research International 154, 111008, 2022 | 30 | 2022 |
| Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation J Kang, Y Sun, X Huang, L Ye, Y Chen, X Chen, X Zheng, BZ Han Food Research International 157, 111320, 2022 | 29 | 2022 |
| Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation J Kang, Y Hu, L Jia, M Zhang, Z Zhang, X Huang, X Chen, BZ Han Food Research International 162, 111915, 2022 | 28 | 2022 |
| Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu J Kang, Y Hu, Z Ding, L Ye, H Li, J Cheng, L Fan, H Zhao, B Han, X Zheng Frontiers in Microbiology 12, 705967, 2021 | 27 | 2021 |
| Occurrence of disinfectant-resistant bacteria in a fresh-cut vegetables processing facility and their role in protecting Salmonella enteritidis JG Xu, J Meng, WJ Bao, JM Kang, JY Chen, BZ Han RSC advances 11 (17), 10291-10299, 2021 | 16 | 2021 |
| Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat J Kang, L Jia, Z Zhang, M Zhang, X Huang, X Chen, BZ Han Food Bioscience 49, 101931, 2022 | 13 | 2022 |
| Comparison of nutritional compositions and essential oil profiles of different parts of a dill and two fennel cultivars Y Hao, J Kang, X Guo, R Yang, Y Chen, J Li, L Shi Foods 10 (8), 1784, 2021 | 13 | 2021 |
| Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review J Kang, X Huang, R Li, Y Zhang, XX Chen, BZ Han Food Research International, 114497, 2024 | 8 | 2024 |