Jinhong Zang

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing

Jinhong Zang, Yanshun Xu, Wenshui Xia et al. · Food Research International · 2018 · 163 citations

Life Sciences, Food Science, Microbiology +17

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

Yanshun Xu, Li Lin, Joe M. Regenstein et al. · Food Chemistry · 2018 · 159 citations

Agriculture, Food Science, Microbiology +16

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

Jinhong Zang, Yanshun Xu, Wenshui Xia et al. · Food Microbiology · 2020 · 112 citations

Agriculture, Food Science, Microbiology +17

Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)

Jinhong Zang, Dawei Yu, Tingren Li et al. · Food Research International · 2022 · 98 citations

Agriculture, Food Science, Microbiology +16

Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation

Dawei Yu, Wenyu Zhao, Junli Dong et al. · Food Chemistry · 2021 · 82 citations

Natural Sciences, Food Science, Materials Science +15