Haifeng Li - Concepedia

Author

Haifeng Li

Henan University of Technology ORCID

Also Known As

H.Y. Li, Hai-Feng Li, Hai-feng Li, HaiFeng Li, Haifeng Li

Publications

834

Citations

H-Index

Concepts

All Affiliations

Henan University of Technology Lanzhou University Beijing Academy of Agricultural and Forestry Sciences State Key Laboratory of Chemical Engineering Tianjin University

About

Haifeng Li is an author at Henan University of Technology specializing in engineering, microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	277
2	Health Sciences	7	7	226
3	Medicine	5	5	205
4	Natural Sciences	4	4	125
5	Biochemistry	4	4	63

Haifeng Li

Publications

724

Citations

H-Index

Page 1

	Year	Citations
Biodegradation of phenolic compounds in high saline wastewater by biofilms adhering on aerated membranes Hailong Tian, Xingjian Xu, Jianhang Qu, Journal of Hazardous Materials Phenolic CompoundsEngineeringEnvironmental EngineeringBioremediationEnvironmental Remediation	2020	100
Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods Zhijian Li, Haifeng Li, Ke Bian International Journal of Food Microbiology Culture-independent MethodsFood FermentationBread MakingMicrobiological CharacterizationFood Microbiology	2016	68
Bacterial diversity in traditional Jiaozi and sourdough revealed by high-throughput sequencing of 16S rRNA amplicons Haifeng Li, Zhijian Li, Jianhang Qu, LWT BiologyMicrobial DiversityNatural SciencesTraditional JiaoziMicrobiology	2017	68
High-Level Expression of a Thermally Stable Alginate Lyase Using Pichia pastoris, Characterization and Application in Producing Brown Alginate Oligosaccharide Haifeng Li, Shuling Wang, Yunyi Zhang, Marine Drugs	2018	45
Highly efficient production of hyaluronic acid by<i>Streptococcus zooepidemicus</i>R42 derived from heterologous expression of bacterial haemoglobin and mutant selection Jun Lu, Yuanzhi Zhu, Feifan Leng, Letters in Applied Microbiology	2016	35
Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread Zhijian Li, Haifeng Li, Cui Deng, Journal of Texture Studies Food ChemistryTms Starter CultureWheat DoughFood FermentationBatch Fermentation Method	2014	31
Comparison of the effects of acetic acid bacteria and lactic acid bacteria on the microbial diversity of and the functional pathways in dough as revealed by high-throughput metagenomics sequencing Haifeng Li, Jiake Fu, Shuang Hu, International Journal of Food Microbiology BiologyAcetic Acid BacteriaMicrobial DiversityFood FermentationLactic Acid Bacteria	2021	31
Assessing the performance and microbial structure of biofilms adhering on aerated membranes for domestic saline sewage treatment Hailong Tian, Jie Liu, Tengteng Feng, RSC Advances EngineeringEffective TreatmentMunicipal WastewaterMembrane CharacterizationMicrobial Community	2017	30
Reduction of selenite to selenium nanospheres by Se(IV)-resistant Lactobacillus paralimentarius JZ07 Zhijian Li, Qingqing Wang, FuJuan Dai, Food Chemistry Chemical EngineeringEngineeringLactobacillus Paralimentarius Jz07BiotechnologyBio-based Nanomaterials	2022	28
Performance of non-Saccharomyces yeasts isolated from Jiaozi in dough fermentation and steamed bread making Zhijian Li, Haifeng Li, Kedan Song, LWT BiomanufacturingFood FermentationIn Vitro FermentationBread MakingDough Fermentation	2019	27

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