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C

Chaofan Ji

dalian polytechnic university

28H指数
122论文数
2.6K被引数
收录论文 82
发表时间
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Substrate Recognition Analysis in an Ethyl Carbamate-Hydrolyzing Esterase and Semi-Rational Baijiu Flavor Preservation乙基 carbamate 水解酯酶的底物识别分析及半理性白酒风味保持
errFoods
IF5.1
err2026-09-03
err0
errOAAI
errBinchen Wang; Naihui Dong; Siyu Xue; Yuxuanwen Zhao; Chaofan Ji; Beiwei Zhu; Sufang Zhang
err分享
err收藏
Co-fermentation of kombucha-derived yeasts and Komagataeibacter hansenii: Effects on polyphenol composition and flavor profileskombucha源酵母与Komagataeibacter hansenii的共发酵：对多酚组成和风味谱的影响
errFood Bioscience
IF5.9
err2026-08-01
err0
PREAI
errWei, Yanjun; Chen, Yingxi; Dai, Yiwei; Lin, Xinping; Zhu, Beiwei; Ji, Chaofan
err分享
err收藏
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
Defined Microbial Communities Modulate Polyphenol Transformation and Quality of Kombucha Across Different Tea Substrates特定微生物群落调节不同茶基质中康普茶的多酚转化和品质
errFoods
IF5.1
err2026-05-28
err0
errOAAI
errJiayi Zhang; Shengyang Shi; Yingxi Chen; Sufang Zhang; Chaofan Ji
err分享
err收藏
Antioxidant strategies and mechanisms of cider fermentation with ergothioneine- and glutathione-producing yeasts: an alternative to sulfur dioxide苹果酒发酵中赖氨醌和谷胱甘肽产生酵母的抗氧化策略与机制：二氧化硫的替代方案
errFood Bioscience
IF5.9
err2026-04-29
err0
PREAI
errNaihui Dong; Yisong Jia; Kexin Xiong; Zhijie Li; Yiwei Dai; Chaofan Ji; Yingxi Chen; Xinping Lin; Sufang Zhang
err分享
err收藏
Improving the quality and safety of fermented mandarin fish (Siniperca chuatsi) by co-inoculation with Latilactobacillus sakei A20 and Lactiplantibacillus plantarum LJ1–1通过Latilactobacillus sakei A20和Lactiplantibacillus plantarum LJ1–1共接种改善发酵鳜鱼（Siniperca chuatsi）的品质与安全性
errFood Research International
IF8
err2026-04-13
err0
PREAI
errShufeng Yin; Bingrui Guo; Wenqing Wang; Wei Ji; Siqi Zhang; Changlei Ji; Chaofan Ji; Yiwei Dai; Sufang Zhang; Xinping Lin
err分享
err收藏
Rhodotorula mucilaginosa SY-AN-9 as a novel starter culture for improving the safety of Northeastern Chinese dried sausage: Mitigating N-nitrosamines and elucidating the underlying mechanism红酵母黏液菌SY-AN-9作为新型发酵剂，用于改善中国东北地区干香肠的安全性：减轻N-亚硝胺并阐明其作用机制
errFood Chemistry
IF9.8
err2026-03-29
err0
PREAI
errYing Yue; Xu Yan; Siqi Zhang; Yining Tang; Wei Ji; Chaofan Ji; Yiwei Dai; Beiwei Zhu; Xinping Lin
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
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err收藏
Microbial interactions and sequential inoculation of Metschnikowia koreensis and Saccharomyces cerevisiae shape cider flavor development
errFood Bioscience
IF5.9
err2025-12-26
err0
PREAI
errYuening Li; Huipeng Liang; Yuzheng Wu; Xinping Lin; Yiwei Dai; Chaofan Ji
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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
err分享
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
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
err分享
err收藏
Binding modes and in vitro digestion profiles of an iron-binding peptide (EEEWDRE) derived from fermented scallop skirts铁结合肽（EEEWDRE）的来源为发酵扇贝裙边，其结合模式与体外消化特征
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err0
PREAI
errYan, Xu; Yue, Ying; Guo, Bingrui; Lv, Jing; Dai, Yiwei; Chen, Yingxi; Ji, Chaofan; Zhang, Sufang; Zhu, Beiwei
err分享
err收藏
Integrated transcriptome and proteome analysis unveils black tea polyphenols metabolic pathways in Saccharomyces cerevisiae整合转录组与蛋白质组分析揭示了黑茶多酚在 *Saccharomyces cerevisiae* 中的代谢途径
errFOOD MICROBIOLOGY
IF4.6
err2025-06-12
err0
PREAI
errWei, Yanjun; Chen, Yingxi; Lin, Xinping; Zhang, Sufang; Zhu, Beiwei; Ji, Chaofan
err分享
err收藏
Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides)发酵鱼中安全性、风味与质构平衡的探讨：一项基于发酵大口黑鲈（Micropterus salmoides）全长测序的研究
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2025-06-04
err0
PREAI
errZhang, Xianhao; Guo, Bingrui; Dai, Bing; Wang, Shimiao; Zhang, Siqi; Zhang, Sufang; Ji, Chaofan; Zhu, Beiwei
err分享
err收藏
Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation干发酵香肠的风味增强：利用硝酸盐降解菌Levilactobacillus brevis CHOL1，结合风味组学和脂质组学阐明香气形成机制
errFOOD CHEMISTRY
IF9.8
err2025-05-01
err0
PREAI
errYue, Ying; Zhao, Ning; Yin, Shufeng; Zhang, Sufang; Ji, Chaofan; Chen, Yingxi; Dai, Yiwei; Zhu, Beiwei
err分享
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
Binding mechanism, digestive stability, and cellular interactions of a potential organic Iron supplement: Fermented scallop skirt peptide (DDDHPGIF)-Iron complex结合机制、消化稳定性及细胞相互作用：一种潜在有机铁补充剂——发酵扇贝裙边肽（DDDHPGIF）-铁复合物
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-04-01
err0
PREAI
errYan, Xu; Wu, Qi; Pei, Qixuan; Zhang, Sufang; Ji, Chaofan; Chen, Yingxi; Dai, Yiwei; Zhu, Beiwei
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

研究方向

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