Lingyan Xia

机构：Nanjing Agricultural University

发表论文 7 篇 · 总被引 135 次 · h-index 4

代表论文

• The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages (2023 · Food Bioscience · 被引 94)
• Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages (2024 · Food Chemistry X · 被引 19)
• T6SS and T4SS Redundantly Secrete Effectors to Govern the Virulence and Bacterial Competition in Pectobacterium PccS1 (2024 · Phytopathology · 被引 8)
• Effect of Lactobacillus Helveticus Imaujbh1 on Fat and Volatile Flavor Substances in Fermented Mutton Sausages (2023 · SSRN Electronic Journal · 被引 8)
• Multi-omics analysis reveals the mechanism of Lacticaseibacillus paracasei IMAUJBC1 in alleviating hyperlipidemia (2024 · Journal of Functional Foods · 被引 3)
• PurK, N5-Carboxyaminoimidazole Ribonucleotide Synthetase, an Exocrine Protein Induced by Potato Plants, Influences the Virulence Through Motility Modulation in Pectobacterium brasiliense NJAU180 (2026 · Microorganisms)