Concepedia

Author

Jingzhang Geng

Shaanxi University of TechnologyORCID

Also Known As

Jing-Zhang GENG, Jingzhang GENG, Jingzhang Geng

54

Publications

366

Citations

9

H-Index

11

Concepts

All Affiliations

Shaanxi University of TechnologyShaanxi Normal University
JG

About

Jingzhang Geng is an author at Shaanxi University of Technology specializing in flavoromics, bacteriology, and lactic acid bacteria.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Flavoromics

2

2

71

2

Health Sciences

1

1

36

3

Public Health

1

1

117

4

Microbiology

1

1

117

5

Food Quality

1

1

36

Jingzhang Geng

×

7

Publications

254

Citations

7

H-Index

YearCitations

Isolation, purification, and structural identification of a new bacteriocin made by Lactobacillus plantarum found in conventional kombucha

Jinjin Pei, Wengang Jin, A.M. Abd El‐Aty,

Food Control

2019

117

A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking

Yu Zhao, Wanying He, Ping Zhan,

Food Chemistry

2024

36

Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis

Min Li, Ping Zhan, Peng Wang,

Food Chemistry

2022

35

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Wengang Jin, Jinjin Pei, Xiaohua Chen,

Journal of Food Quality

2021

30

Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract

Meiqian Wang, Ping Zhan, Jingzhang Geng,

LWT

2024

13

Characterization of aroma profiles in flat peach juice post-thermal sterilization: Insights from comprehensive two-dimensional GC with time-of-flight mass spectrometry (GC×GC-TOF-MS), sensory analysis, and chemometric approaches

Huang Jing, Wanying He, Peng Wang,

Journal of Food Composition and Analysis

2024

13

Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu

Jingzhang Geng, Siqiao He, Shanshan Zhang,

Foods

2024

10

Page 1