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论文共 133 篇作者统计合作学者相似作者

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Mechanism and Application of Phenyllactic Acid on the Control of Yogurt Post-Acidification Caused by Lactobacillus Bulgaricus
Hongxin Zhou, Xuanxuan Pang,Panpan Han, Zhixin Wang,Shijie Wang,Yingmin Jia,Yawei Ning
Food research international (Ottawa, Ont) (2025): 116688-116688
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Co-Culture of Lactobacillus Bulgaricus with Streptococcus Thermophilus and Bifidobacterium Impact the Metabolism and Flavor of Fermented Milk
Pingping Ma, Yanke Li, Jingjing Hao,Han Lu, Yannan He, Lihua Wei,Lianzhong Ai,Shijie Wang
Food science & nutritionno. 5 (2025): e70182-e70182
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Deletion of the DEAD-box Helicase CshA in Lacticaseibacillus Paracasei Elicits Heightened Low-Temperature Sensitivity and Reduced Post-Acidification Capacity
Jinping Bai,Han Lu,Yuling Xue, Menglu Li, Sichang Fang, Liru Cui, Yannan He, Yue Wang, Huawen Li, Fang He,Baohua Zhao,Lianzhong Ai,Shijie Wang
International journal of biological macromoleculesno. Pt 4 (2025): 142970-142970
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The Effects of Sampling Sites, Collection Time, and Refrigerated Storage Duration on Microbiota of Raw Milk from a Chinese Dairy Farm: an Exploratory Study
Han Lu, Chongshu Dang, Ruonan Liu, Shufei Zhang,Yuling Xue,Lili Feng, Yaoguang Zhang,Yan Wu,Shijie Wang
Journal of food protectionno. 6 (2025): 100504-100504
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Application of the Streptococcus Pyogenes CRISPR/Cas9 System in Lacticaseibacillus Paracasei CGMCC4691
Sichang Fang,Xin Song, Liru Cui,Lianxia Hu, Mingxuan Wang,Lianzhong Ai,Shijie Wang
JOURNAL OF FUTURE FOODSno. 5 (2025): 520-527
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作者统计

#Papers: 133

#Citation: 764

H-Index: 14

G-Index: 22

Sociability: 6

Diversity: 3

Activity: 20

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