Shijin Xiong

机构：Nanchang University, Nanchang Institute of Science & Technology, State Key Laboratory of Food Science and Technology, Jiangxi Agricultural University · ORCID：0000-0002-2752-8193

发表论文 43 篇 · 总被引 615 次 · h-index 15

代表论文

• Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome (2024 · Food Chemistry · 被引 52)
• Lacticaseibacillus rhamnosus NCUH061012 alleviates hyperuricemia via modulating gut microbiota and intestinal metabolites in mice (2024 · Food Bioscience · 被引 22)
• Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation (2024 · Food Bioscience · 被引 20)
• Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation (2024 · Food Bioscience · 被引 17)
• Elucidating microbial succession dynamics and flavor metabolite formation in korean style spicy cabbage fermentation: Integration of flavoromics, amplicon sequencing, and metagenomics (2025 · Food Chemistry · 被引 13)
• Transport and action of sesame protein-derived ACE inhibitory peptides ITAPHW and IRPNGL (2025 · Food Chemistry · 被引 13)