Qixiao Zhai

机构：Jiangnan University, State Key Laboratory of Food Science and Technology · ORCID：0000-0002-0605-2675

发表论文 286 篇 · 总被引 11968 次 · h-index 58

代表论文

• The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics (2025 · Food Chemistry · 被引 26)
• Shaping the future of probiotics, live biotherapeutic products, and fecal microbiota transplantation: 30 scientific recommendations from the CHINAGUT Conference (2025 · iMeta · 被引 15)
• Akkermansia muciniphila ‐Derived N ‐Acetylspermidine Modulates the Localization of Intestinal α1,2‐Fucosylated Proteins to Maintain Gut Homeostasis (2025 · Advanced Science · 被引 14)
• Bifidobacterium bifidum CCFM1163 alleviates cathartic colon by activating the BDNF-TrkB-PLC/IP 3 pathway to reconstruct the intestinal nerve and barrier (2025 · Food & Function · 被引 12)
• Metabolic interactions between Lactococcus lactis and commercial starter cultures enhances the quality and flavor of fermented milk (2025 · Food Research International · 被引 11)
• Morchella esculenta polysaccharides ameliorate obesity by enriching Bifidobacterium and Bacteroides (2025 · Food Bioscience · 被引 9)