Xinping Lin - Dalian Polytechnic University

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论文共 118 篇作者统计合作学者相似作者

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Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products

Jing Yang, Zihan Li,Xinping Lin,Sufang Zhang,Chaofan Ji

FOODSno. 1 (2025)

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Effect of Oxidation on Finely Segmented Products of Snakehead: Digestibility and Microstructure

Hongyu Jiang, Wang Li, Haonan Gong,Chaofan Ji,Xinping Lin,Beiwei Zhu,Sufang Zhang

FOOD CHEMISTRY (2025)

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Effect of Co-Fermentation of Rhodotorula Mucilaginosa with Saccharomyces Cerevisiae on the Quality and Flavor Profile of Cider

Shijiao Liu, Ruipeng Wang, Yunong Zhang, Yiwei Dai,Sufang Zhang,Xinping Lin,Chaofan Ji,Huipeng Liang, Yingxi Chen

FOOD BIOSCIENCE (2025)

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Insights into the Balance of Safety, Flavor, and Texture in Fermented Fish: A Study Based on Full-Length Sequencing of Fermented Largemouth Bass (micropterus Salmoides)

Xianhao Zhang, Bingrui Guo, Bing Dai, Shimiao Wang, Siqi Zhang,Sufang Zhang,Chaofan Ji,Beiwei Zhu,Xinping Lin

International journal of food microbiology (2025): 111240-111240

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Favour Enhancement of Dry Fermented Sausages by Nitrite-Degrading Levilactobacillus Brevis CHOL1: Combining Favouromics and Lipidomics to Elucidate the Mechanism of Aroma Formation

Ying Yue, Ning Zhao, Shufeng Yin,Sufang Zhang,Chaofan Ji, Yingxi Chen, Yiwei Dai,Beiwei Zhu,Xinping Lin

Food Chemistrypp.143119, (2025)

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Integrated Transcriptome and Proteome Analysis Unveils Black Tea Polyphenols Metabolic Pathways in Saccharomyces Cerevisiae

Yanjun Wei, Yingxi Chen,Xinping Lin,Sufang Zhang,Beiwei Zhu,Chaofan Ji

Food microbiology (2025): 104777-104777

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Quality Assessment and Microbial Community Succession of Finely Chopped Common Carp (cyprinus Carpio) under Low-Temperature Storage: Implications for Nutritional Composition and Spoilage Indicators

Haonan Gong,Binchen Wang, Hongyu Jiang, Wang Li,Yujiao Zhang,Chaofan Ji,Xinping Lin,Sufang Zhang

FOOD CONTROL (2025)

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Binding Mechanism, Digestive Stability, and Cellular Interactions of a Potential Organic Iron Supplement: Fermented Scallop Skirt Peptide (Dddhpgif)-Iron Complex

Xu Yan, Qi Wu, Qixuan Pei,Sufang Zhang,Chaofan Ji, Yingxi Chen, Yiwei Dai,Beiwei Zhu,Xinping Lin

Food Research International (2025): 116041

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Binding Modes and in Vitro Digestion Profiles of an Iron-Binding Peptide (EEEWDRE) Derived from Fermented Scallop Skirts

Xu Yan, Ying Yue, Bingrui Guo,Jing Lv, Yiwei Dai, Yingxi Chen,Chaofan Ji,Sufang Zhang,Beiwei Zhu,Xinping Lin

Food Chemistry (2025): 143959

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Enhanced Torularhodin Production in Rhodosporidium Toruloides A1-15 under Salt Stress: Insights from Multi-Omics Analysis

Mengyang Liu, Hao Liu, Wenxin Xiang,Yiwei Dai,Sufang Zhang,Chaofan Ji,Beiwei Zhu, Haitao Wang,Xinping Lin

FOOD BIOSCIENCE (2025)

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