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Jingzhang Geng

Observed names: Jing-Zhang GENG, Jingzhang GENG
ORCID: 0000-0002-3470-2524
Observed ORCID: 0000-0002-3470-2524
OpenAlex ID: A5010465417
Isolation, purification, and structural identification of a new bacteriocin made by Lactobacillus plantarum found in conventional kombucha
2019 · Jinjin Pei, Wengang Jin, et al. · Food Control · 127
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
2024 · Yu Zhao, Wanying He, et al. · Food Chemistry · 50
Plant sprout foods: Biological activities, health benefits, and bioavailability
2021 · Jingzhang Geng, Jiaxuan Li, et al. · Journal of Food Biochemistry · 49
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Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis
2022 · Min Li, Ping Zhan, et al. · Food Chemistry · 41
Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch
2024 · Cong Min, Jingzhang Geng, et al. · LWT · 33
Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs
2021 · Wengang Jin, Jinjin Pei, et al. · Journal of Food Quality · 30
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Toward personalized cancer management: Role of precision nutrition–diet interventions
2024 · Hongfei Guo, Yvchen Liu, et al. · Journal of Functional Foods · 22
A Potential Role of Plant/Macrofungi/Algae-Derived Non-Starch Polysaccharide in Colitis Curing: Review of Possible Mechanisms of Action
2022 · Jinxiu Feng, Jingzhang Geng, et al. · Molecules · 18
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Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract
2024 · Meiqian Wang, Ping Zhan, et al. · LWT · 16
Characterization of aroma profiles in flat peach juice post-thermal sterilization: Insights from comprehensive two-dimensional GC with time-of-flight mass spectrometry (GC×GC-TOF-MS), sensory analysis, and chemometric approaches
2024 · Jing Huang, Wanying He, et al. · Journal of Food Composition and Analysis · 15
Characterization of aroma release and perception during ginger-infused stewed beef oral processing
2025 · Yu Zhao, Runguang Zhang, et al. · Food Chemistry · 13
Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu
2024 · Jingzhang Geng, Siqiao He, et al. · Foods · 12
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Sensomics-assisted key aroma molecules decoding of ginger-infused stewed beef
2023 · Yu Zhao, Ping Zhan, et al. · LWT · 11
Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review
2022 · Jinjin Pei, Zhe Liu, et al. · Frontiers in Nutrition · 10
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The influence of cardamine hupingshanensis on the microbial community structure of jiuqu and the variation of flavor during the fermentation process of selenium-rich Chinese huangjiu
2024 · Jingzhang Geng, Dongqin Li, et al. · International Journal of Gastronomy and Food Science · 9
Characterization of the aroma profiles of fried coriander (Coriandrum sativum L.) oils by HS-SPME-GC-MS, GC-O, OAV, multivariate analysis, aroma recombination and omission experiments
2025 · Haoqi Liu, Ping Zhan, et al. · LWT · 8
Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release
2026 · Xian Chen, Guangsen Fan, et al. · Food Chemistry · 6
Characterization of carotenoids and flavonoids in Yangxian pigmented rice varieties through LC‒MS/MS-based targeted metabolomics and multivariate statistics
2025 · Jingyuan He, Kaiqi Cheng, et al. · Current Research in Food Science · 6
Characterization and feature selection of volatile metabolites in Yangxian pigmented rice varieties through GC-MS and machine learning algorithms
2025 · Kaiqi Cheng, Ruonan Dong, et al. · Frontiers in Nutrition · 5
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Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process
2021 · Wengang Jin, Xiaohua Chen, et al. · Journal of Food Quality · 5
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Development of highly robust selenium nanoparticles in food matrix based on polysaccharide stabilization mechanism
2026 · Jianwei Dong, Jiayue Ma, et al. · Current Research in Food Science · 4
Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch
2025 · Cong Min, Haodong Yang, et al. · Food Chemistry X · 4
Alleviation of High-Fat Diet-Induced Hyperlipidemia in Mice by Stachys sieboldii Miq. Huangjiu via the Modulation of Gut Microbiota Composition and Metabolic Function
2024 · Jingzhang Geng, Yunxia Wu, et al. · Foods · 4
Huajiao Extract Oil: A Comprehensive Review of Its Biological Activities, Extraction Techniques, and Utilization in Food Industry
2025 · Haoqi Liu, Ping Zhan, et al. · Food Reviews International · 3
Study on the aroma formation pathways in huajiao (Zanthoxylum bungeanum M.) oil during the frying process: Instrumental, sensory, and correlation analysis
2025 · Jiahui Gu, Ping Zhan, et al. · Journal of Food Composition and Analysis · 3
Works count: 64
Citation count: 519
H-index: 12
I10-index: 14
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