Xinping Lin

Dalian Polytechnic University

H指数:40

被引数:5,663

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Investigation of carrot powder as a plant‐derived nitrate source in dry sausages: impact on sensory quality, amines formation and microbial community

探究胡萝卜粉作为干香肠中植物源性硝酸盐来源：对感官品质、胺类形成和微生物群落的影响

Journal of the Science of Food and Agriculture

IF3.5

2026-10-190

PRE

Co-fermentation of kombucha-derived yeasts and Komagataeibacter hansenii: Effects on polyphenol composition and flavor profiles

kombucha源酵母与Komagataeibacter hansenii的共发酵：对多酚组成和风味谱的影响

Food Bioscience

IF5.9

2026-08-010

PRE

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

Food Control

IF6.3

2026-06-290

PRE

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

ACS Food Science & Technology

IF2.8

2026-05-290

PRE

Genetic Modulation of ATF1 in Saccharomyces cerevisiae for Enhanced Acetate Ester Production and Flavor Profile in a Sour Meat Model System

Foods

IF5.1

2026-01-210

OAAI

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

Foods 2026, Vol. 15, Page 71

IF5.1

2025-12-250

OAAI

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

Foods 2025, Vol. 14, Page 4200

IF5.1

2025-12-070

OAAI

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

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2025-12-010

PRE

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

Food Chemistry: X

IF0

2025-09-060

OAAI

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

Food Research International

IF8

2025-08-050

PRE

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

Journal of Food Composition and Analysis

IF4.6

2025-07-170

PRE

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

FOOD CONTROL

IF6.3

2025-05-011

PRE

Self-healing and repeatedly moldable plasticine-like electrodes

自修复和可重复成型的橡皮泥状电极

POLYMER

IF4.5

2025-04-010

PRE

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。

FOODS

IF5.1

2025-03-052

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

FOOD CHEMISTRY

IF9.8

2025-03-010

PRE

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

FOOD BIOSCIENCE

IF5.9

2025-02-010

PRE

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

FOOD BIOSCIENCE

IF5.9

2025-02-010

PRE

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

FOODS

IF5.1

2025-01-020

Exploring the synergistic effect of Lactiplantibacillus plantarum 1-24-LJ and lipase on improving Quality, Flavor, and safety of Suanzharou

FOOD RESEARCH INTERNATIONAL

IF8

2025-01-010

PRE

Enhanced torularhodin production in Rhodosporidium toruloides A1-15 under salt stress: Insights from multi-omics analysis

FOOD BIOSCIENCE

IF5.9

2025-01-010

PRE

Xinping Lin

个人简介

教育背景

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