| Lactic acid bacteria as antifungal and anti‐mycotoxigenic agents: a comprehensive review FA Sadiq, B Yan, F Tian, J Zhao, H Zhang, W Chen Comprehensive Reviews in Food Science and Food Safety 18 (5), 1403-1436, 2019 | 303 | 2019 |
| Probiotics in the dairy industry—Advances and opportunities J Gao, X Li, G Zhang, FA Sadiq, J Simal‐Gandara, J Xiao, Y Sang Comprehensive Reviews in Food Science and Food Safety 20 (4), 3937-3982, 2021 | 172 | 2021 |
| Recent advances in understanding the control of disinfectant-resistant biofilms by hurdle technology in the food industry L Yuan, FA Sadiq, N Wang, Z Yang, G He Critical Reviews in Food Science and Nutrition 61 (22), 3876-3891, 2021 | 118 | 2021 |
| Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches T Liu, Y Li, J Chen, FA Sadiq, G Zhang, Y Li, G He LWT-Food Science and Technology 68, 91-97, 2016 | 116 | 2016 |
| Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread T Liu, Y Li, FA Sadiq, H Yang, J Gu, L Yuan, YK Lee, G He Food Chemistry 242, 404-411, 2018 | 112 | 2018 |
| The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders FA Sadiq, Y Li, TJ Liu, S Flint, G Zhang, L Yuan, Z Pei, GQ He International journal of food microbiology 238, 193-201, 2016 | 96 | 2016 |
| Insights into psychrotrophic bacteria in raw milk: a review L Yuan, FA Sadiq, M Burmølle, NI Wang, G He Journal of food protection 82 (7), 1148-1159, 2019 | 89 | 2019 |
| Purification and identification of novel peptides with inhibitory effect against angiotensin I-converting enzyme and optimization of process conditions in milk fermented with … Y Li, FA Sadiq, TJ Liu, JC Chen, GQ He Journal of Functional Foods 16, 278-288, 2015 | 80 | 2015 |
| Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread B Yan, FA Sadiq, Y Cai, D Fan, W Chen, H Zhang, J Zhao LWT 101, 764-773, 2019 | 79 | 2019 |
| Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes L Yuan, FA Sadiq, T Liu, Y Li, J Gu, H Yang, G He Journal of Zhejiang University. Science. B 19 (8), 630, 2018 | 77 | 2018 |
| Sourdough bread: A contemporary cereal fermented product HA Sakandar, R Hussain, S Kubow, FA Sadiq, W Huang, M Imran Journal of Food Processing and Preservation 43 (3), e13883, 2019 | 75 | 2019 |
| Propensity for biofilm formation by aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders FA Sadiq, S Flint, L Yuan, Y Li, TJ Liu, GQ He International Journal of Food Microbiology 262, 89-98, 2017 | 75 | 2017 |
| A RAPD based study revealing a previously unreported wide range of mesophilic and thermophilic spore formers associated with milk powders in China FA Sadiq, Y Li, TJ Liu, S Flint, G Zhang, GQ He International journal of food microbiology 217, 200-208, 2016 | 70 | 2016 |
| Isolation and in-vitro probiotic characterization of fructophilic lactic acid bacteria from Chinese fruits and flowers HA Sakandar, S Kubow, FA Sadiq Lwt 104, 70-75, 2019 | 66 | 2019 |
| Community-wide changes reflecting bacterial interspecific interactions in multispecies biofilms FA Sadiq, M Burmølle, M Heyndrickx, S Flint, W Lu, W Chen, J Zhao, ... Critical reviews in microbiology 47 (3), 338-358, 2021 | 63 | 2021 |
| Preparation screening, production optimization and characterization of exopolysaccharides produced by Lactobacillus sanfranciscensis Ls-1001 isolated from Chinese traditional … G Zhang, W Zhang, L Sun, FA Sadiq, Y Yang, J Gao, Y Sang International journal of biological macromolecules 139, 1295-1303, 2019 | 63 | 2019 |
| Bacterial fouling in dairy processing S Flint, P Bremer, J Brooks, J Palmer, FA Sadiq, B Seale, KH Teh, S Wu, ... International Dairy Journal 101, 104593, 2020 | 61 | 2020 |
| Psychrotrophic bacterial populations in Chinese raw dairy milk L Yuan, FA Sadiq, T Liu, S Flint, J Chen, H Yang, J Gu, G Zhang, G He LWT 84, 409-418, 2017 | 61 | 2017 |
| Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu J Gu, T Liu, J Hou, L Pan, FA Sadiq, L Yuan, H Yang, G He Food Research International 111, 689-698, 2018 | 59 | 2018 |
| Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu–A traditional fermented soy curd J Gu, T Liu, FA Sadiq, H Yang, L Yuan, G Zhang, G He LWT 88, 26-34, 2018 | 56 | 2018 |