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 · 121 citations

Food Chemistry, Environmental Chemistry, Chemical Engineering +9

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 · 90 citations

Food Fermentation, Food Composition, Bacterial Diversity +8

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 · 90 citations · Full text

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 · 85 citations

Electronic Tongue, Food Fermentation, Fermented Jujube Juice +13

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 · 80 citations

Materials Science, Engineering, Nanomaterials +7