Jingyang Hong

机构：Xinjiang Agricultural University, Sir Run Run Shaw Hospital, Nanjing Institute of Vegetable Science, Xinjiang Institute of Engineering, Zhejiang University, Xinjiang University · ORCID：0000-0002-3581-5811

发表论文 28 篇 · 总被引 269 次 · h-index 9

代表论文

• The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025 · Microorganisms · 被引 40)
• L-Glutamate treatment alleviates chilling injury of prune (Prunus domestica L.) fruit by regulating ROS homeostasis, GABA shunt, and energy metabolism (2024 · Food Chemistry · 被引 40)
• The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review (2025 · Foods · 被引 31)
• Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation (2024 · Frontiers in Nutrition · 被引 19)
• Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice (2025 · Food Chemistry X · 被引 13)
• Analysis of the antioxidant efficacy substances in fermented black mulberry juice and their preventive effects on oxidative stress in C2C12 cells (2025 · Food Chemistry · 被引 13)