Shenxi Chen - Concepedia

Author

Shenxi Chen

Chinese Academy of Sciences ORCID

Also Known As

Chen, Shenxi, Shenxi Chen

Publications

563

Citations

H-Index

Concepts

All Affiliations

Chinese Academy of Sciences Institute of Microbiology Huazhong Agricultural University Jiangnan University University of Chinese Academy of Sciences

About

Shenxi Chen is an author at Chinese Academy of Sciences specializing in microbiology, medicine, and microbial ecology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	4	4	105
2	Health Sciences	2	2	65
3	Biochemistry	2	2	52
4	Biology	2	2	33
5	Engineering	1	1	13

Shenxi Chen

Publications

467

Citations

H-Index

Page 1

	Year	Citations
Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction Jian Jiang, Yuancai Liu, Huanhuan Li, Journal of Agricultural and Food Chemistry	2019	70
Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System Dengjin Shen, Hongye Shen, Qiang Yang, Microbiology Spectrum	2021	47
Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks Jie Tang, Yuancai Liu, Bin Lin, World Journal of Microbiology and Biotechnology Fermentation TanksFood FermentationIn Vitro FermentationFlavoromicsUltra-long Fermentation Time	2021	42
Exserolides A–F, new isocoumarin derivatives from the plant endophytic fungus Exserohilum sp. Ruxin Li, Shenxi Chen, Shubin Niu, Fitoterapia BiochemistryNew Isocoumarin DerivativesEndophyte ResearchExserolides A–fPlant Endophytes	2014	39
Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation Weiwei Dong, Xiang Yu, L L Wang, Frontiers in Microbiology	2024	39
Cytotoxic Cleistanthane and Cassane Diterpenoids from the Entomogenous Fungus <i>Paraconiothyrium hawaiiense</i> Shenxi Chen, Yang Zhang, Shubin Niu, Journal of Natural Products	2014	36
Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process Bin Lin, Jie Tang, Qiang Yang, World Journal of Microbiology and Biotechnology Food FermentationMicrobial PhysiologyMicrobial EcologyEnvironmental MicrobiologyMicrobiology	2022	29
Hawaiienols A–D, Highly Oxygenated <i>p</i>-Terphenyls from an Insect-Associated Fungus, <i>Paraconiothyrium hawaiiense</i> Fengxia Ren, Shenxi Chen, Yang Zhang, Journal of Natural Products	2018	24
Microbial community changes during the mechanized production of light aroma<i>Xiaoqu baijiu</i> Yuanliang Hu, Luyao Wang, Zongjie Zhang, Biotechnology & Biotechnological Equipment Pathogenic MicrobiologyMicrobial PhysiologyMulti-microorganisms Mixed FermentationMicrobial EvolutionAnaerobic Culturing	2021	23
Hawaiinolides E–G, cytotoxic cassane and cleistanthane diterpenoids from the entomogenous fungus Paraconiothyrium hawaiiense Shenxi Chen, Yang Zhang, Chen Zhao, Fitoterapia BiologyCytotoxic CassaneFungal DiversityCleistanthane DiterpenoidsFungal Biology	2014	22

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