Zhi‐Jing Ni

机构：Ningxia University, North Minzu University · ORCID：0000-0002-5664-0731

发表论文 112 篇 · 总被引 3756 次 · h-index 34

代表论文

• The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal (2025 · Food Chemistry · 被引 15)
• Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream (2025 · Food Chemistry X · 被引 8)
• Curcumin-Mediated Photodynamic Treatment Enhances Storage Quality of Fresh Wolfberries via Antioxidant System Modulation (2025 · Foods · 被引 7)
• UV‐C Inactivation of Target Bacteria and Fungi Screened via Selenium‐Sand Melon Surface Metagenomics With Modeling of Fungal Inactivation Kinetics (2025 · Food Frontiers · 被引 2)
• Quality Enhancement and In Vitro Starch Digestibility of Wheat–Yam Composite Flour Noodles via Adding Different Improvers (2025 · Foods · 被引 2)
• Effect of biopolymers on morphology and functionality of low-sodium condiments containing Maillard reaction products (2024 · Food Chemistry · 被引 2)