Hongbing Ren

发表论文 18 篇 · 总被引 518 次 · h-index 8

代表论文

• Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process (2022 · Food Research International · 被引 147)
• Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao) (2021 · Food Chemistry · 被引 106)
• Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai (2023 · Food Research International · 被引 72)
• Exploring the phytochemicals and inhibitory effects against α-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper: Insights into mechanisms by molecular docking analysis (2022 · LWT · 被引 64)
• 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)
• Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles (2023 · Food Bioscience · 被引 21)