Author

Chengfang Ding

Institutions: Tianjin University of Science and Technology, State Key Laboratory of Food Nutrition and Safety

Observed institutions: Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, State Key Laboratory of Food Nutrition and Safety

ORCID: 0009-0008-0904-5949

Observed ORCID: 0009-0008-0904-5949

OpenAlex ID: A5004540957

Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae

2019 · Chengfang Ding, Meng Meng, et al. · Food Chemistry · 37

Disruption of UDP-galactopyranose mutase expression: A novel strategy for regulation of galactomannan biosynthesis and monascus pigments secretion in Monascus purpureus M9

2024 · Xufeng Wang, Li Li, et al. · International Journal of Biological Macromolecules · 10

Cell Wall Remodeling and pH Stress Coordinately Regulate Monascus Pigment Biosynthesis Through Transcriptional Reprogramming

2025 · Xufeng Wang, Hailei Zhao, et al. · Foods · 2

Pamamycin Disrupts the Cell Envelope and Mitochondrial Potential to Inhibit Aspergillus flavus and Aflatoxin Production in a Peanut Kernel Model

2026 · Wangqiang Li, Tong Liu, et al. · Foods

Glutamine Modulates mVOC Biosynthesis in Streptomyces alboflavus Through a gluR-Dependent Signaling Pathway and Enhances Its Inhibitory Activity Against Aspergillus flavus

2026 · Wangqiang Li, Mingguan Yang, et al. · Foods

Structural and Immunomodulatory Changes in Mycelial and Exopolysaccharides from Monascus purpureus M9 after Mutation of the α-1,3-Glucan Synthase Gene

2025 · Chengfang Ding, Ying Zheng, et al. · Journal of Agricultural and Food Chemistry

Works count: 6

Citation count: 49

H-index: 2

I10-index: 2