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Xinping Lin

dalian polytechnic university

40H指数
163论文数
5.6K被引数
收录论文 98
发表时间
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Integration of Raman spectroscopy and machine learning for species-specific assessment of fish freshness with insights into biogenic amines拉曼光谱与机器学习的集成用于物种特异性鱼类新鲜度评估，并揭示生物胺的见解
errFood Control
IF6.3
err2026-06-29
err0
PREAI
errYuxin Zhang; Xinping Lin; Sufang Zhang; Ningbo Qin; Chaofan Ji
err分享
err收藏
Comparative Phenotypic and Transcriptomic Analysis of Tolerant Yeast from Fermented Foods Reveals Rational Design Strategies for Medium-Chain Fatty Acid Tolerance从发酵食品中耐受酵母的比较表型和转录组学分析揭示了中链脂肪酸耐受性的理性设计策略
errACS Food Science & Technology
IF2.8
err2026-05-29
err0
PREAI
errWenyang An; Ruipeng Wang; Xiaopeng Ren; Yiwei Dai; Xinping Lin; Yingxi Chen
err分享
err收藏
Genetic Modulation of ATF1 in Saccharomyces cerevisiae for Enhanced Acetate Ester Production and Flavor Profile in a Sour Meat Model System
errFoods
IF5.1
err2026-01-21
err0
errOAAI
errNing Zhao; Ying Yue; Shufeng Yin; Hao Liu; Xiaohan Jia; Ning Wang; Chaofan Ji; Yiwei Dai; Liguo Yin; Huipeng Liang; Xinping Lin
err分享
err收藏
Screening of Lactic Acid Bacteria and RSM-Based Optimization for Enhancing γ-Aminobutyric Acid (GABA) Accumulation in Orange Juice乳酸菌的筛选及基于响应面法（RSM）优化以增强橙汁中γ-氨基丁酸（GABA）的积累
errFoods 2026, Vol. 15, Page 71
IF5.1
err2025-12-25
err0
errOAAI
errShufeng Yin; Yiyao Wang; RuiXue Zhao; Ning Zhao; Hao Liu; Yining Tang; Ningbo Qin; Yiwei Dai; Xinping Lin
err分享
err收藏
Improving Quality and Safety of Pixian Douban Through Low-Salt Fermentation with Paenibacillus polymyxa M17 27-6 Enhancement of Quality and Safety of Low-Salt Pixian Douban Fermentation with Paenibacillus polymyxa M17 27-6通过Paenibacillus polymyxa M17 27-6低盐发酵提升郫县豆瓣酱的品质与安全 通过Paenibacillus polymyxa M17 27-6提升低盐郫县豆瓣酱发酵的品质与安全
errFoods 2025, Vol. 14, Page 4200
IF5.1
err2025-12-07
err0
errOAAI
errZirong Gao; Weihong Tao; Xiaolei Ren; Ningbo Qin; Yingxi Chen; Chaofan Ji; Xinping Lin; Yiwei Dai; Sufang Zhang
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err收藏
Fermented fruit drinks: an overview on microbial component, sensorial attributes, health benefits, and development directions on starters发酵果汁饮料: 微生物成分，感官属性，健康益处和发酵剂发展方向的概述
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2025-12-01
err0
PREAI
errDai, Yiwei; Tang, Yihui; Chen, Yingxi; Zhang, Sufang; Lin, Xinping; Ji, Chaofan
err分享
err收藏
Early harvesting is undesirable in kiwifruit production: Insights from metabolomics and physiological evidence早收对猕猴桃生产是不利的：来自代谢组学和生理学证据的见解
errFood Chemistry: X
IF0
err2025-09-06
err0
errOAAI
errYi Luo; Min Zhang; Ziye Zhu; Wenhui Zhang; Shenghua Ding; Xinping Lin; Xiangyu Sun; Tingting Ma
err分享
err收藏
Microbial succession and changes of nutritional components, volatile compounds of Chouguiyu, traditional Chinese fermented fish微生物演替及营养成分、挥发性化合物在传统发酵鱼Chouguiyu中的变化
errFood Research International
IF8
err2025-08-05
err0
PREAI
errBingrui Guo; Qixuan Pei; Liting Mao; Wei Ji; Siqi Zhang; Shimiao Wang; Chaofan Ji; Sufang Zhang; Xinping Lin
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err收藏
Quality and microbiome changes in different muscles of channel catfish (Ictalurus punctatus) during cold storage在冷藏期间渠道鲶鱼（Ictalurus punctatus）不同肌肉的品质和微生物组变化
errJournal of Food Composition and Analysis
IF4.6
err2025-07-17
err0
PREAI
errWang Li; Hongyu Jiang; Binchen Wang; Haonan Gong; Xinping Lin; Chaofan Ji; Sufang Zhang
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err收藏
Quality assessment and microbial community succession of finely chopped common carp ( Cyprinus carpio) under low-temperature storage: Implications for nutritional composition and spoilage indicators低温贮藏条件下细切普通鲤鱼（Cyprinus carpio）的质量评估与微生物群落演替：对营养成分和腐败指标的影响
errFOOD CONTROL
IF6.3
err2025-05-01
err1
PREAI
errGong, Haonan; Wang, Binchen; Jiang, Hongyu; Li, Wang; Zhang, Yujiao; Ji, Chaofan; Lin, Xinping; Zhang, Sufang
err分享
err收藏
Self-healing and repeatedly moldable plasticine-like electrodes自修复和可重复成型的橡皮泥状电极
errPOLYMER
IF4.5
err2025-04-01
err0
PREAI
errZhao, Ya'nan; Cai, Zhouqishuo; Lin, Xinping; Zeng, Yinping; Lin, Shumin; Li, Jialiang; Zhang, Jinmeng; Lin, Zewen; Bai, Hua
err分享
err收藏
The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa通过使用本土非酿酒酵母Hanseniaspora uvarum和Kurtzmaniella quercitrusa进行发酵，草莓酒的抗氧化能力和风味多样性得到提升。
errFOODS
IF5.1
err2025-03-05
err2
errOAAI
errWang, Ruipeng; Yang, Bo; Jia, Saihong; Dai, Yiwei; Lin, Xinping; Ji, Chaofan; Chen, Yingxi
err分享
err收藏
Effect of oxidation on finely segmented products of snakehead: Digestibility and microstructure氧化对鳜鱼片分割产品的影响：消化性和微观结构
errFOOD CHEMISTRY
IF9.8
err2025-03-01
err0
PREAI
errJiang, Hongyu; Li, Wang; Gong, Haonan; Ji, Chaofan; Lin, Xinping; Zhu, Beiwei; Zhang, Sufang
err分享
err收藏
Lactiplantibacillus plantarum A72 inoculation enhances Citrus juice quality: A systematic analysis of the strain's fermentation properties, antioxidant capacities, and transcriptome pathways植物乳杆菌A72的接种增强了柑橘汁质量：菌株发酵特性、抗氧化能力和转录组通路的一个系统分析
errFOOD BIOSCIENCE
IF5.9
err2025-02-01
err0
PREAI
errWu, Qi; Zou, Sibo; Yan, Xu; Yue, Ying; Zhang, Sufang; Ji, Chaofan; Chen, Yingxi; Dai, Yiwei; Lin, Xinping
err分享
err收藏
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider胶红酵母(Rhodotorula mucilaginosa)与酿酒酵母(Saccharomyces cerevisiae)共发酵对苹果酒质量和风味特征的影响
errFOOD BIOSCIENCE
IF5.9
err2025-02-01
err0
PREAI
errLiu, Shijiao; Wang, Ruipeng; Zhang, Yunong; Dai, Yiwei; Zhang, Sufang; Lin, Xinping; Ji, Chaofan; Liang, Huipeng; Chen, Yingxi
err分享
err收藏
Impact of Enzyme-Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products酶-微生物复合发酵对草鱼副产物发酵豆酱安全性与品质的影响
errFOODS
IF5.1
err2025-01-02
err0
errOAAI
errYang, Jing; Li, Zihan; Lin, Xinping; Zhang, Sufang; Ji, Chaofan
err分享
err收藏
Exploring the synergistic effect of Lactiplantibacillus plantarum 1-24-LJ and lipase on improving Quality, Flavor, and safety of Suanzharou
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-01-01
err0
PREAI
errPei, Qixuan; Guo, Bingrui; Yue, Ying; Zhang, Xianhao; Zhang, Sufang; Ji, Chaofan; Ferrocino, Ilario; Cocolin, Luca; Lin, Xinping
err分享
err收藏
Enhanced torularhodin production in Rhodosporidium toruloides A1-15 under salt stress: Insights from multi-omics analysis
errFOOD BIOSCIENCE
IF5.9
err2025-01-01
err0
PREAI
errLiu, Mengyang; Liu, Hao; Xiang, Wenxin; Dai, Yiwei; Zhang, Sufang; Ji, Chaofan; Zhu, Beiwei; Wang, Haitao; Lin, Xinping
err分享
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Mathematical modeling and comparative metabolomics analyses of interactions between Lactiplantibacillus plantarum and Morganella morganii
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-11-01
err0
PREAI
errHan, Jing; Liu, Binkun; Lin, Xinping; Zhang, Sufang; Dong, Liang; Ji, Chaofan
err分享
err收藏
Enhancing cider quality through co-fermentation with acid protease and esterase-producing Metschnikowia species and Saccharomyces cerevisiae
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2024-09-13
err0
PREAI
errWu, Yuzheng; Li, Yuening; Liang, Huipeng; Zhang, Sufang; Lin, Xinping; Ji, Chaofan
err分享
err收藏

研究方向

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合作学者
合作期刊
施
施剑林 (Jianlin Shi)
H 指数: 165 · 论文数: 1.1K
W
Wenbin Lin
H 指数: 147 · 论文数: 767
L
Lidong Chen
H 指数: 120 · 论文数: 1.1K
L
Lan‐Sun Zheng
H 指数: 97 · 论文数: 2.0K
Z
Zhen He
H 指数: 87 · 论文数: 548
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