Tao Xiong

机构：University of Science and Technology of China, Nanchang University, Nanchang Institute of Science & Technology, Jiangxi Academy of Environmental Sciences, State Key Laboratory of Food Science and Technology, Jiangxi Academy of Sciences, First Affiliated Hospital of Nanchang University · ORCID：0000-0002-7486-734X

发表论文 131 篇 · 总被引 2240 次 · h-index 27

代表论文

• Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation (2025 · Frontiers in Microbiology · 被引 19)
• Lactic acid bacteria fermentation improves sensory properties, bioactivity, and metabolic profiles of carrot pulp (2025 · Food Bioscience · 被引 16)
• Elucidating microbial succession dynamics and flavor metabolite formation in korean style spicy cabbage fermentation: Integration of flavoromics, amplicon sequencing, and metagenomics (2025 · Food Chemistry · 被引 13)
• Transport and action of sesame protein-derived ACE inhibitory peptides ITAPHW and IRPNGL (2025 · Food Chemistry · 被引 13)
• Novel lactic acid bacteria with anti-hyperglycaemic properties: In vitro screening and probiotic assessment (2024 · Food Bioscience · 被引 13)
• Non‐Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility (2025 · Journal of Food Science · 被引 4)