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Huajun Zheng

Shanghai Institute for Biomedical and Pharmaceutical Technologies

H指数:10

被引数:446

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The Effect of Probiotics on the Improvement of Body Weight and Fat

益生菌对体重和脂肪改善的影响

Food Science & Nutrition

IF3.8

2025-08-060

OA

Analyzing the contribution of top-down and bottom-up methods to the construction of synthetic microbial communities in Jiuyao

分析自上而下和自下而上方法对九瑶合成微生物群落构建的贡献

FOOD MICROBIOLOGY

IF4.6

2025-02-270

PRE

Microbiota analysis of perimenopausal women experiencing recurrent vaginitis in conjunction with urinary tract infection

BMC MICROBIOLOGY

IF4.2

2025-01-040

OAAI

Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis

IF9.8

2024-12-010

PRE

Alleviation of alcoholic liver injury through composite postbiotics regulation of intestinal flora and promotion of bile acid metabolism

复合益生菌调节肠道菌群促进胆汁酸代谢减轻酒精性肝损伤

FOOD BIOSCIENCE

IF5.9

2024-12-010

PRE

Elucidating core microbiota in yellow wine (Huangjiu) through flavor-oriented synthesis and construction of microbial communities

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Enhancing the flavor quality of Chinese rice wine (Huangjiu) through inoculation with Lactobacillus plantarum and Leuconostoc mesenteroides

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-11-011

OAAI

Response of soil fungi to textile dye contamination☆

ENVIRONMENTAL POLLUTION

IF7.3

2024-10-010

PRE

Therapeutic Potential of Foodborne Indole Derived from Chinese Stinky Tofu in Reducing Intestinal Inflammation and Enhancing Barrier Function to Mitigate Alcoholic Liver Injury

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-09-200

PRE

Analysis of flavor substances in Shaoxing traditional hand-made Jiafan wine with different amounts of ZaoShao liquor

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-03-212

PRE

Environmental factors drive the succession of microbial community structure during wheat Qu fermentation

环境因素驱动小麦曲发酵过程中微生物群落结构的演替

FOOD BIOSCIENCE

IF5.9

2023-12-016

PRE

Identification of geographical indication protected Huangjiu by metabonomics combined with flavor reconstruction

FOOD BIOSCIENCE

IF5.9

2023-12-013

PRE

Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)

FOOD RESEARCH INTERNATIONAL

IF8

2023-10-0121

PRE

Spatial and temporal distribution of environmental microbiota in Chinese rice wine (Huangjiu) natural fermentation wineries

FOOD BIOSCIENCE

IF5.9

2023-10-018

PRE

Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue

FOOD RESEARCH INTERNATIONAL

IF8

2023-10-0129

PRE

Source analysis and control strategy of VOCs and PM2.5 in high ozone season in industrial zone of Shaoxing city, China

绍兴市工业区臭氧高峰期VOCs和PM2.5来源分析及控制策略

WATER AIR AND SOIL POLLUTION

IF3

2023-05-182

PRE

Textile Dyes Alter the Bacterial Community Structure in Contaminated Soil

JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION

IF3.1

2023-03-299

PRE

Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-10-0137

PRE

Rapid detection of adulteration of glutinous rice as raw material of Shaoxing Huangjiu (Chinese Rice Wine) by near infrared spectroscopy combined with chemometrics

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2022-08-015

PRE

Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC-MS metabolomics

FOOD CHEMISTRY-X

IF8.2

2022-06-0123

OAAI