Qisheng Zhang

Jiangnan University

H指数:21

被引数:1,898

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Decoding the thermocyclic solar-driven fermentation: Multi-omics insights into microbial and metabolic dynamics of traditional Chishui river basin soy sauce

解码热循环太阳能驱动的发酵：多组学对传统赤水河流域酱油微生物和代谢动态的见解

Food Chemistry

IF9.8

2026-08-010

PRE

Comprehensive analysis of microbial communities, metabolites, and biogenic amines in bagged fermented chili paste at varying salt levels

袋装发酵辣椒酱中微生物群落、代谢物和生物源性胺的综合分析，不同盐浓度条件

Food Bioscience

IF5.9

2025-10-100

PRE

An NIR Fluorescent Probe for Real-Time Polarity Sensing and Targeted Lipid Droplet Imaging in Aging; Cancer; and Fluorescence-Guided Cancer Surgery

一种用于实时极性传感和靶向脂滴成像的近红外荧光探针，应用于衰老、癌症及荧光引导癌症手术中

Analytical Chemistry

IF6.7

2025-06-260

PRE

Authenticity assessment of fermented chili: Alteration of quality and microbial profiles caused by deterioration of raw materials

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-02-010

PRE

The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-03-222

OAAI

Salinity plays a dual role in broad bean paste-meju fermentation

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-015

OAAI

Effect of non-core microbes on the key odorants of paocai

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-12-0110

PRE

Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable

芥菜绿色paocai (Brassica juncea Coss。) 发酵过程中本地微生物群落与风味特征之间的相关性，这是一种典型的工业规模的盐渍发酵蔬菜

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-12-0125

OAAI

Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai

增强泡菜风味的核心乳酸菌群落演替和重建的研究

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2022-08-0130

PRE

Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-03-0133

OAAI

Effect of air exposed storage on quality deterioration and microbial succession of traditional Sichuan Paocai

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0116

OAAI

Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies

植物性发酵食品中的生物膜: 形成机制，质量和安全性的优缺点以及功能化策略

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-10-0123

PREAI

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

传统发酵食品中的钠减量：挑战、策略与展望

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-07-1663

PREAI

Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods

通过依赖培养和不依赖培养的方法揭示温度对paocai细菌演替的影响

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2020-03-0154

PREAI

Analysis of 7 volatile N-nitrosamines in Chinese Sichuan salted vegetables by gas chromatography-tandem mass spectrometry coupled to modified QuEchERS extraction

FOOD CONTROL

IF6.3

2019-04-0126

PREAI

Polypectomy for complete endoscopic resection of small colorectal polyps

GASTROINTESTINAL ENDOSCOPY

IF7.5

2018-03-0165

PREAI

Should we use EMR to resect small colorectal polyps? The jury is still out Response

GASTROINTESTINAL ENDOSCOPY

IF7.5

2018-03-010

OAAI

Ultimate bending capacity evaluation of laminated bamboo lumber beams

CONSTRUCTION AND BUILDING MATERIALS

IF8

2018-01-0175

PREAI

Fabrication of nanocrystalline anatase TiO2 in a graphene network as a bamboo coating material with enhanced photocatalytic activity and fire resistance

JOURNAL OF ALLOYS AND COMPOUNDS

IF6.3

2017-04-0117

PREAI

Collagen Hydrolysates of Skin Shavings Prepared by Enzymatic Hydrolysis as a Natural Flocculant and Their Flocculating Property

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

IF3.3

2016-11-1010

PREAI

Qisheng Zhang

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