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论文共 147 篇作者统计合作学者相似作者

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Effects of Synthetic Microbial Community Fermentation on Volatile Flavor and Quality Characteristics of Ginger Pickle
Yankai Min,Qing Zhang, Jiali Liu, Yanling Shang, Yilin Hou,Min Zhang, Jingwen Dai, Ziyu Li,Wenliang Xiang,Jie Tang
Food Research International (2025): 116077
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Effects of Saccharomycopsis Fibuligera on the Formation of Flavor Substances and Functional Enzymes During Turbid Rice Wine Brewing
Lanchai Chen, Jingwen Dai, Ya Shu, Yuting Zou,Zhuolin Yi, Tianzhu Zhang,Wenliang Xiang,Jie Tang, Shu Bao,Hai Zhao,Qing Zhang
International journal of food microbiology (2025): 111238-111238
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Biodegradation of Various Phthalic Acid Esters at High Concentrations by Gordonia Alkanivorans GH-1 and Its Degradation Mechanism
Chuanning Peng,Jie Tang, Xuan Yu, Xuerui Zhou, Mingji Wang, Yingyue Zhang, Hu Zhou, Siqi Huang, Qi Wen, Siqi Chen,Wenliang Xiang,Qing Zhang, Ting Cai
Environmental Technology & Innovationpp.104066, (2025)
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The Dynamic of Biogenic Amines and Higher Alcohols of Chinese Rice Wine During Fermentation
Xin Li, Jie Yao,Dan Lei, Jie Xiong, Hanyang Wang,Ting Cai,Wenliang Xiang,Jie Tang
Food Science and Biotechnologypp.1-10, (2024)
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Expression of a Novel Hydrolase MhpC in Brevibacillus Parabrevis BCP-09 and Its Characteristics for Degrading Synthetic Pyrethroids
Yingyue Zhang, Dan Xiang,Jie Tang,Chuanning Peng, Siqi Chen, Siqi Huang, Qi Wen, Lin Liu,Wenliang Xiang,Qing Zhang,Ting Cai, Xuan Yu
Pesticide Biochemistry and Physiologypp.106100, (2024)
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作者统计

#Papers: 147

#Citation: 1592

H-Index: 23

G-Index: 33

Sociability: 6

Diversity: 3

Activity: 23

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