Chengtuo Niu

机构：Jiangnan University

发表论文 108 篇 · 总被引 1635 次 · h-index 23

代表论文

• Identification and virtual screening of novel antioxidant peptides from brewing by-products and their cytoprotective effects against H2O2-induced oxidative stress (2024 · Food Bioscience · 被引 23)
• Construction and application of a synthetic microbial community in reduced salinity fermentation of raw-materials based broad bean paste (2024 · Food Bioscience · 被引 15)
• Insight into the keystones of Chinese broad bean paste fermentation: Brewing techniques, chemosensory characteristics, and microbial community (2024 · Trends in Food Science & Technology · 被引 12)
• Prediction, biochemical characterization and application of key proteolytic enzymes from aspergillus oryzae BL18 in soy sauce fermentation (2025 · Food Research International · 被引 8)
• Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature (2024 · Food Chemistry · 被引 8)
• How to achieve sodium salt reduction in bean-based fermented foods: strategies, application cases and future perspectives (2025 · Food Chemistry · 被引 6)