Jiaxin Chen

机构：Liaoning University of Technology, Chinese Research Academy of Environmental Sciences, Fujian Agriculture and Forestry University, Zhejiang University · ORCID：0000-0002-8644-2664

发表论文 97 篇 · 总被引 2084 次 · h-index 26

代表论文

• The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives (2024 · Trends in Food Science & Technology · 被引 44)
• MsMIOX2, encoding a MsbZIP53‐activated myo‐inositol oxygenase, enhances saline–alkali stress tolerance by regulating cell wall pectin and hemicellulose biosynthesis in alfalfa (2024 · The Plant Journal · 被引 31)
• Effects of reheat treatment on warmed-over flavor and lipid oxidation in bowl-steamed Tan lamb (2025 · Food Chemistry · 被引 25)
• Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects (2024 · Critical Reviews in Food Science and Nutrition · 被引 21)
• Inoculation of plant growth-promoting rhizobacteria and rhizobia changes the protist community of alfalfa rhizosphere soil under saline-alkali environment (2024 · Applied Soil Ecology · 被引 20)
• An efficient design strategy for flavonoid co-amorphous systems and enhanced their antioxidant and antibacterial activities for application potential in food preservation and functional products (2025 · Chemical Engineering Journal · 被引 17)