List of works - Faizan A Sadiq

A RAPD based study revealing a previously unreported wide range of mesophilic and thermophilic spore formers associated with milk powders in China.

scientific article

A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

scientific article published on October 2016

Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu

scientific article published on 29 May 2018

Comparison of bacterial communities in gliadin-degraded sourdough (Khamir) sample and non-degraded sample

scientific article published on 10 September 2019

Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough

scientific article published on 19 March 2018

Identification of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Enzymatic Hydrolysates of Razor Clam Sinonovacula constricta

scientific article published on 03 June 2016

Insights into Psychrotrophic Bacteria in Raw Milk: A Review

scientific article published on 01 July 2019

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

scientific article

Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches

scientific article published on 13 October 2015

Lactic Acid Bacteria as Antifungal and Anti-Mycotoxigenic Agents: A Comprehensive Review

scientific article published on 13 August 2019

Molecular regulation of adhesion and biofilm formation in high and low biofilm producers of Bacillus licheniformis using RNA-Seq

scientific article published on 01 February 2019

New mechanistic insights into the motile-to-sessile switch in various bacteria with particular emphasis on Bacillus subtilis and Pseudomonas aeruginosa: a review

scientific article published on 28 March 2017

Phenotypic and genetic heterogeneity within biofilms with particular emphasis on persistence and antimicrobial tolerance.

scientific article

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread.

scientific article published on 18 September 2017

Preparation screening, production optimization and characterization of exopolysaccharides produced by Lactobacillus sanfranciscensis Ls-1001 isolated from Chinese traditional sourdough

scientific article published on 08 August 2019

Propensity for biofilm formation by aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders

scientific article published on 27 September 2017

The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders.

scientific article published on 13 September 2016

List of works by Faizan A Sadiq

A RAPD based study revealing a previously unreported wide range of mesophilic and thermophilic spore formers associated with milk powders in China.

A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu

Comparison of bacterial communities in gliadin-degraded sourdough (Khamir) sample and non-degraded sample

Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough

Identification of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Enzymatic Hydrolysates of Razor Clam Sinonovacula constricta

Insights into Psychrotrophic Bacteria in Raw Milk: A Review

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches

Lactic Acid Bacteria as Antifungal and Anti-Mycotoxigenic Agents: A Comprehensive Review

Molecular regulation of adhesion and biofilm formation in high and low biofilm producers of Bacillus licheniformis using RNA-Seq

New mechanistic insights into the motile-to-sessile switch in various bacteria with particular emphasis on Bacillus subtilis and Pseudomonas aeruginosa: a review

Phenotypic and genetic heterogeneity within biofilms with particular emphasis on persistence and antimicrobial tolerance.

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread.

Preparation screening, production optimization and characterization of exopolysaccharides produced by Lactobacillus sanfranciscensis Ls-1001 isolated from Chinese traditional sourdough

Propensity for biofilm formation by aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders

The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders.