Publications by authors named "Hongbing Ren"

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Analysis of the quality and bacterial composition of spicy cabbage between Liaoning and Yanbian in northeastern China based on flavoromics and amplicon sequencing.
Mingwei Zhao, Shijin Xiong, Tonghao Du, Xiaoyan Xu, Huiyu Li, Hongbing Ren

J Sci Food Agric· August 2025

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Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics.
Ping Tian, Jiaqiong Wan, Tuo Yin, Li Liu, Hongbing Ren

PeerJ· May 2025

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Metagenomic next-generation sequencing for the detection of bacterial translocation in the blood of patients following liver, biliary tract or pancreatic surgery.
Zhenfeng Deng, Zhujing Lan, Huaitao Zhu, Hongbing Ren, Zongrui Jin

Br J Surg· December 2024

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Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome.
Shijin Xiong, Xiaoyan Xu, Tonghao Du, Qiaozhen Liu, Tao Huang, Hongbing Ren

Food Chem· August 2024

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Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai.
Shijin Xiong, Xiaoyan Xu, Linli Zhang, Tonghao Du, Tao Huang, Hongbing Ren

Food Res Int· February 2024

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Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites.
Zhixun Shang, Zi Ye, Meiqi Li, Hongbing Ren, Shengbao Cai

Food Chem· May 2022

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Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process.
Zi Ye, Zhixun Shang, Shiyao Zhang, Meiqi Li, Xuetin Zhang, Hongbing Ren

Food Res Int· March 2022

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Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao).
Zi Ye, Zhixun Shang, Meiqi Li, Xuetin Zhang, Hongbing Ren

Food Chem· January 2022

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