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1 . Academic Journal
Screening and characterization of a salt-tolerant aflatoxin B1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste
저자
by
ZHAO, Chi
;
DONG, Ling
;
ZHANG, Fengju
;
LUO, Yongliang
;
YANG, Zebo
, et al.
소스
Food Science and Technology
. January 2022 42
Open Access (SciELO)
Scopus
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7 . Academic Journal
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches
저자
by
Zhao, Chi
;
Lin, Jiayi
;
Zhang, Yuxiang
;
Wu, Huizhen
;
Li, Weixin
, et al.
소스
In
Food Research International
March 2024 180
Full Text (ScienceDirect)
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7 . Academic Journal
Antidepressant-like effects of Jieyu Chufan capsules in the olfactory bulbectomy rat model
저자
by
Zhao, Chi
;
Wang, Mingye
;
Li, Tongtong
;
Song, Tao
;
Cui, Wenwen
, et al.
소스
In
Brain Research
1 February 2024 1824
Full Text (Clinical Key)
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7 . Academic Journal
Evaluation of lipopeptides biosurfactant from Raoultella planticola for bioremediation in n-hexadecane-contaminated soil
저자
by
Li, Shuangshuang
;
Jiang, Xin
;
Zhao, Chi
;
Ren, Yuan
;
Luo, Lixin
.
소스
In
Journal of Environmental Chemical Engineering
June 2024 12(3)
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7 . Academic Journal
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
저자
by
Zhao, Chi
;
Zhang, Yuxiang
;
Li, Shuangshuang
;
Lin, Jiayi
;
Lin, Weifeng
, et al.
소스
In
Food Chemistry
30 May 2024 441
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7 . Academic Journal
Impact of NaCl on physicochemical properties, microbial community, and pathogen surveillance in the Chinese traditional fermented broad bean (Vicia faba L.) paste
저자
by
Li, Zhihua
;
Zhao, Chi
;
Dong, Ling
;
Zhang, FengJu
;
Wang, Xiaohang
, et al.
소스
In
LWT
1 May 2024 199
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7 . Academic Journal
Dynamic analysis of microbial community, flavor components of low-salt fermented red pepper sauce and exploring the key flavours formation
저자
by
Li, Qi
;
Wang, Yiwen
;
Tian, Yaoyao
;
Lv, Lu
;
Dong, Ling
, et al.
소스
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Food Bioscience
December 2023 56
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7 . Academic Journal
Comparative analysis of fatty acids, volatile and non-volatile components in red huajiao (Zanthoxylum bungeanum maxim.) and green huajiao (Zanthoxylum armatum DC.) using GC-MS, UPLC-LTQ-Orbitrap-MS/MS and HPLC-DAD
저자
by
Zhao, Chi
;
Han, Mei
;
Tu, Tan
;
Chen, Shanbo
;
Hu, Wen
, et al.
소스
In
Industrial Crops & Products
15 November 2023 204 Part B
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7 . Academic Journal
Efficient metal concave bow tie rectifying antenna for solar energy collection
저자
by
Li, Na
;
Zhao, Chi
;
Li, Xiangyang
;
Zhao, Pengchao
;
Zheng, Bin
, et al.
소스
In
Optics Communications
1 November 2023 546
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7 . Academic Journal
A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban
저자
by
Zhao, Chi
;
Penttinen, Petri
;
Zhang, Lingzi
;
Dong, Ling
;
Zhang, Fengju
, et al.
소스
In
Food Chemistry
1 August 2024 448
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