Qiao Ding

机构：Oregon State University, Jiangxi Normal University · ORCID：0000-0003-0786-5659

发表论文 58 篇 · 总被引 1171 次 · h-index 16

代表论文

• Steam explosion treatment for improving the quality of Xuehua pear soup: Components profile, antioxidant and anti-inflammatory activity in vitro, its flavor and metabolomics study (2025 · Food Chemistry · 被引 26)
• Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease (2025 · Trends in Food Science & Technology · 被引 16)
• Differential microbiota shift on whole romaine lettuce subjected to source or forward processing and on fresh-cut products during cold storage (2024 · International Journal of Food Microbiology · 被引 16)
• Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways (2025 · Food Research International · 被引 7)
• Rain splash-mediated dispersal of Escherichia coli from fecal deposits to field-grown lettuce in the mid- and south Atlantic U.S. regions is affected by mulch type (2024 · Frontiers in Plant Science · 被引 6)
• Silk components and properties of the multilayer cocoon of the greater wax moth, Galleria mellonella (2025 · Insect Science · 被引 5)