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J

Jicheng Zhan

china agricultural university

43H指数
191论文数
5.5K被引数
收录论文 104
发表时间
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Methanol Mitigation in Kiwifruit Wine Fermentation Through Process Regulation: Effects on Physicochemical Properties and Aroma Characteristics通过工艺调控降低猕猴桃葡萄酒发酵中的甲醇含量：对理化性质和香气特征的影响
errFoods
IF5.1
err2026-09-06
err0
errOAAI
errWeihao Chen; Ju Shen; Jiaxin Xu; Yilin You; Weidong Huang; Jicheng Zhan
err分享
err收藏
Interleukin-10 expressing B lineage cells in visceral adipose tissue protect against aging-related insulin resistance and extend lifespan内脏脂肪组织中表达Interleukin-10的B系细胞可预防衰老相关的胰岛素抵抗并延长寿命
errNature Communications
IF15.7
err2026-02-07
err0
errOAAI
errJielong Guo; Xue Han; Yue Qin; Kexin Hong; Yuchen Lin; Shuping Han; Ning Hou; Lihui Cao; Xiaoxiang Gao; Weidong Huang; Xiaomeng Liu; Jicheng Zhan; Yilin You
err分享
err收藏
Immunoglobulin A-producing cells mediate the clinical benefits of metformin via interleukin-10
errCell Reports
IF6.9
err2026-01-28
err0
errOAAI
errJielong Guo; Xue Han; Yue Qin; Yuchen Lin; Lulu Gao; Lihui Cao; Yunxiao Gao; Kexin Hong; Qiaoyun Deng; Weidong Huang; Xiaomeng Liu; Lin Kang; Yilin You; Jicheng Zhan
err分享
err收藏
Sequential Inoculation with Selected Indigenous Yeasts Enhances the Aroma Profiles and Typicity of White Wines from Yantai, China使用筛选的本土酵母进行序贯接种可增强中国烟台白葡萄酒的香气特征和典型性
errFoods 2025, Vol. 14, Page 4015
IF5.1
err2025-11-23
err0
errOAAI
errZihao Zhai; Piaoran Zhang; Weidong Huang; Jicheng Zhan; Guangli Xia; Weifu Kong; Yilin You
err分享
err收藏
Profiling and risk assessment of biogenic amines in Chinese wines: Content variations driven by multifactorial influences中国葡萄酒中生物胺的表征与风险评估：受多因素影响的内容变化
errFood Chemistry
IF9.8
err2025-11-22
err0
PREAI
errHaiyue Liu; Qiaoyun Deng; Yiding Xie; Hui Zhou; Ju Shen; Weidong Huang; Jicheng Zhan; Yilin You
err分享
err收藏
Effects of artificial and natural sweeteners on host metabolic health: A double-edged sword人工和天然甜味剂对宿主代谢健康的影响：一把双刃剑
errFood Research International
IF8
err2025-08-05
err0
PREAI
errHuimin Xue; Xiping Kang; Kexin Hong; Yunxiao Gao; Yunyu Tang; Yuchen Lin; Xiangjun Liu; Weidong Huang; Jicheng Zhan; Yilin You
err分享
err收藏
Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin通过UAE-NADES和/macroporous resin从葡萄残渣中高效回收原花青素
errUltrasonics Sonochemistry
IF9.7
err2025-06-13
err0
errOAAI
errChangsen Wang; Yilin You; Weidong Huang; Jicheng Zhan
err分享
err收藏
The characteristics of histamine and tyramine degradation of Saccharomyces cerevisiae HL10 and HL17 and their application in wine fermentation酿酒酵母HL10和HL17组胺和酪胺降解的特性及其在葡萄酒发酵中的应用
errFOOD MICROBIOLOGY
IF4.6
err2025-06-06
err0
PREAI
errHan, Bing; Tang, Yunyu; Xie, Yiding; Liu, Haiyue; Zhou, Hui; Wu, Shanghua; Zhan, Jicheng; Huang, Weidong
err分享
err收藏
Biogenic amines degradation ability of Saccharomyces cerevisiae I45 and Pichia sp. NW5 & LB60 and their application in beer fermentation酿酒酵母I45和毕赤酵母NW5 & LB60的生物胺降解能力及其在啤酒发酵中的应用
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-02-01
err1
PREAI
errHong, Kexin; Li, Chenyu; Ai, Jingya; Han, Xiaoyu; Han, Bing; Qin, Qiuxing; Deng, Huan; Wu, Tianyang; Zhao, Xiaoxuan; Huang, Weidong; Zhan, Jicheng
err分享
err收藏
Ferulic acid and protocatechuic acid alleviate atherosclerosis by promoting UCP1 expression to inhibit the NLRP3-IL-1β signaling pathway
errFOOD & FUNCTION
IF5.4
err2025-01-01
err0
PREAI
errHong, Kexin; Wang, Jiting; Kang, Xiping; Xue, Huimin; Gao, Yunxiao; Liang, Heming; Huang, Weidong; Zhan, Jicheng; You, Yilin
err分享
err收藏
Evaluation of Hypoglycemic Polyphenolic Compounds in Blueberry Extract: Functional Effects and Mechanisms蓝莓提取物中降血糖多酚类化合物的功能作用及机制研究
errANTIOXIDANTS
IF6.6
err2024-12-06
err0
errOAAI
errQin, Yue; Guo, Jielong; Lin, Yuchen; You, Yilin; Huang, Weidong; Zhan, Jicheng
err分享
err收藏
Elucidating the relationship between microbial communities and the formation of flavour metabolites in Cabernet Sauvignon wine through metagenomic analysis
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-12-01
err0
errOAAI
errGao, Jie; Wu, Tianyang; Geng, Huiying; Chai, Ruru; Huang, Weidong; You, Yilin; Zhan, Jicheng
err分享
err收藏
The high-value and sustainable utilization of grape pomace: A review葡萄皮渣的高价值和可持续利用: 综述
errFOOD CHEMISTRY-X
IF8.2
err2024-12-01
err11
errOAAI
errWang, Changsen; You, Yilin; Huang, Weidong; Zhan, Jicheng
err分享
err收藏
Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2024-11-04
err0
PREAI
errShen, Ju; Huang, Weidong; You, Yilin; Zhan, Jicheng
err分享
err收藏
Enhancing the flavour quality of Laiyang pear wine by screening sorbitol-utilizing yeasts and co-fermentation strategies
errFOOD CHEMISTRY
IF9.8
err2024-08-01
err1
PREAI
errDeng, Qiaoyun; Xia, Shuang; Han, Xiaoyu; You, Yilin; Huang, Weidong; Zhan, Jicheng
err分享
err收藏
Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion利用藜麦的潜力: 营养分析，生物活性成分及其对健康促进的影响
errANTIOXIDANTS
IF6.6
err2024-07-10
err5
errOAAI
errXi, Xiaomin; Fan, Guanghe; Xue, Huimin; Peng, Shuai; Huang, Weidong; Zhan, Jicheng
err分享
err收藏
Determination of 10 mycotoxins in wine, baijiu, and huangjiu of the Chinese market by liquid chromatography tandem mass spectrometry and exposure estimation
errFOOD CHEMISTRY-X
IF8.2
err2024-06-01
err2
errOAAI
errWu, Tianyang; Gao, Jie; Han, Bing; Deng, Huan; Han, Xiaoyu; Xie, Yiding; Li, Chenyu; Zhan, Jicheng; Huang, Weidong; You, Yilin
err分享
err收藏
Development and validation of a liquid chromatography tandem mass spectrometry method for the determination of 10 mycotoxins in beer of the Chinese market and exposure estimate
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-05-01
err1
PREAI
errWu, Tianyang; Kang, Kun; Xia, Ying; Deng, Huan; Han, Bing; Han, Xiaoyu; Xie, Yiding; Li, Chenyu; Zhan, Jicheng; Huang, Weidong; You, Yilin
err分享
err收藏
Effects of Active Ingredients in Alcoholic Beverages and Their De-Alcoholized Counterparts on High-Fat Diet Bees: A Comparative Study
errMOLECULES
IF4.6
err2024-04-09
err0
errOAAI
errFan, Guanghe; Wang, Xiaofei; Gao, Cuicui; Kang, Xiping; Xue, Huimin; Huang, Weidong; Zhan, Jicheng; You, Yilin
err分享
err收藏
Mechanisms and effects of non-Saccharomyces yeast fermentation on the aromatic profile of wine
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2023-12-01
err34
PREAI
errWang, Xin; Fan, Guanghe; Peng, Yuyan; Xu, Nuo; Xie, Yiding; Zhou, Hui; Liang, Heming; Zhan, Jicheng; Huang, Weidong; You, Yilin
err分享
err收藏

研究方向

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合作学者
合作期刊
J
John R. Speakman
H 指数: 106 · 论文数: 889
王
王立华 (Lihua Wang)
H 指数: 99 · 论文数: 1.1K
王
王辉 (Hui Wang)
H 指数: 73 · 论文数: 2.4K
张磊 封面图
张磊 (Lei Zhang)
H 指数: 67 · 论文数: 1.0K
李慧 封面图
李慧 (Hui Li)
H 指数: 64 · 论文数: 482
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