Concepedia

Author

Hongyang Ren

Chengdu UniversityORCID

Also Known As

H.Y. Ren, Hongyang REN, Hongyang Ren, Ren Hongyang

20

Publications

464

Citations

8

H-Index

29

Concepts

All Affiliations

Chengdu UniversitySouthwest Petroleum UniversityState Key Laboratory of Oil and Gas Reservoir Geology and ExploitationYibin UniversityChengdu University of Information Technology
HR

About

Hongyang Ren is an author at Chengdu University specializing in microbiology, food microbiology, and medicine.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Microbiology

6

6

363

2

Health Sciences

4

4

200

3

Medicine

4

4

206

4

Public Health

1

1

30

5

Epidemiology

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1

30

Hongyang Ren

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8

Publications

433

Citations

8

H-Index

YearCitations

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

Xinhui Wang, Yalin Zhang, Hongyang Ren,

LWT

2017

133

Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages

X.H. Wang, Hongyang Ren, Dewu Liu,

Food Control

2013

128

Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages

Xinhui Wang, Hongyang Ren, Wang Wei,

Journal of Food Science

2015

47

Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technology

Xinhui Wang, Hongyang Ren, Yi Zhan

Food Science and Biotechnology

2017

30

Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages

Hongyang Ren, Yuanpeng Deng, Xinhui Wang

Food Science and Human Wellness

2021

29

H <sup>+</sup> ‐ATPase‐Defective Variants of <i>Lactobacillus delbrueckii</i> subsp <i>. bulgaricus</i> Contribute to Inhibition of Postacidification of Yogurt during Chilled Storage

Xinhui Wang, Hongyang Ren, Dayu Liu,

Journal of Food Science

2013

23

Effects of grape seed extract on lipid oxidation, biogenic amine formation and microbiological quality in Chinese traditional smoke‐cured bacon during storage

Xinhui Wang, Yalin Zhang, Hongyang Ren

Journal of Food Safety

2018

22

Effects of a Starter Culture on Histamine Reduction, Nitrite Depletion and Oxidative Stability of Fermented Sausages

Xinhui Wang, Hongyang Ren, Wang Wei,

Journal of Food Safety

2015

21

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