Ling Dong

机构：Northeast Agricultural University · ORCID：0000-0003-0720-6055

发表论文 27 篇 · 总被引 533 次 · h-index 13

代表论文

• Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste (2016 · Food Chemistry · 被引 147)
• Exploring the lipid-lowering effects of cinnamic acid and cinnamaldehyde from the perspective of the gut microbiota and metabolites (2025 · Food & Function · 被引 41)
• Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile (2019 · Molecules · 被引 40)
• Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce (2019 · Food Microbiology · 被引 39)
• Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis (2022 · Metabolites · 被引 20)
• Comparative analysis of fatty acids, volatile and non-volatile components in red huajiao (Zanthoxylum bungeanum maxim.) and green huajiao (Zanthoxylum armatum DC.) using GC-MS, UPLC-LTQ-Orbitrap-MS/MS and HPLC-DAD (2023 · Industrial Crops and Products · 被引 19)