Xin Pan

机构：Shanghai Institute of Technology · ORCID：0000-0001-7171-2679

发表论文 62 篇 · 总被引 2310 次 · h-index 28

代表论文

• Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability (2022 · Biomolecules · 被引 163)
• Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.) (2022 · Food Research International · 被引 69)
• Factors affecting aroma compounds in orange juice and their sensory perception: A review (2023 · Food Research International · 被引 58)
• Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes (2024 · Food Research International · 被引 46)
• Enhancement effect of odor and multi‐sensory superposition on sweetness (2023 · Comprehensive Reviews in Food Science and Food Safety · 被引 35)
• Characterization of ionically crosslinked mango peel pectin-based films: Effect of different cations on the improved properties of film (2023 · Food Packaging and Shelf Life · 被引 32)