Zhixun Shang

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Zi Ye, Zhixun Shang, Shiyao Zhang et al. · Food Research International · 2022 · 136 citations

Chili Pepper, Food Fermentation, Flavoromics +6

Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)

Zi Ye, Zhixun Shang, Meiqi Li et al. · Food Chemistry · 2021 · 95 citations

Chinese Chili, Physiochemical Quality, Food Analysis +4

Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches

Zi Ye, Zhixun Shang, Meiqi Li et al. · Food Research International · 2020 · 83 citations

Food Chemistry, Pickled Chinese Pepper, Food Analysis +7

Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis

Shiyao Zhang, Zhixun Shang, Zhijia Liu et al. · Food Research International · 2022 · 60 citations

Probiotic, Food Fermentation, Biochemistry +9

Analysis of phenolic compounds in pickled chayote and their effects on antioxidant activities and cell protection

Zhixun Shang, Meiqi Li, Weiwei Zhang et al. · Food Research International · 2022 · 52 citations

Food Chemistry, Phenolic Compounds, Biochemistry +8