Xinxin Zhao

Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Wenchao Cai, Fengxian Tang, Zhuang Guo et al. · Food Chemistry · 2020 · 125 citations

Agriculture, Enology, Food Science +11

Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice

Xinxin Zhao, Fengxian Tang, Wenchao Cai et al. · LWT · 2023 · 107 citations · Full text

Agriculture, Food Science, Microbiology +17

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

Wenchao Cai, Fengxian Tang, Yurong Wang et al. · Food Research International · 2021 · 100 citations

Agriculture, Food Science, Microbiology +14

Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

Wenchao Cai, Fengxian Tang, Xinxin Zhao et al. · Journal of Food Processing and Preservation · 2019 · 89 citations

Agriculture, Food Science, Microbiology +16

Microstructure, optical, photoluminescence properties and the intrinsic mechanism of photoluminescence and photocatalysis for the BaTiO3, BaTiO3/TiO2 and BaTiO3/TiO2/CeO2 smart composites

Shifa Wang, Shengnan Tang, Huajing Gao et al. · Optical Materials · 2021 · 83 citations

Natural Sciences, Materials Engineering, Materials Science +14