Get started
Author

Xueqing Zeng

Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
2023 · Nan Zhao, Yuli Huang, et al. · Food Bioscience · 51
Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation
2022 · Nan Zhao, Lihong Ge, et al. · Food Research International · 40
The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation
2024 · Nan Zhao, Yuli Huang, et al. · Food Bioscience · 33
PDF
Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry
2023 · Yuan Mei, Lihong Ge, et al. · LWT · 20
Cloud machine learning-enhanced peroxidase-like enzyme visual sensor for rapid detection of sulfur-containing pesticides
2025 · Xueqing Zeng, Hengye Chen, et al. · Sensors and Actuators B Chemical · 19
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai
2023 · Menglu Yang, Haimei Lai, et al. · Food Research International · 16
Seasonal alteration of environmental condition-driven shift in microbiota composition, physicochemical attributes and organic compound profiles in aged Paocai brine during intermittent back-slopping fermentation
2022 · Yuli Huang, Lihong Ge, et al. · Food Bioscience · 16
Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai
2024 · Haimei Lai, Lang Yan, et al. · Microbiome Research Reports · 7
PDF
Rapid visual authentication of high-temperature Daqu Baijiu using porphyrin signal amplification and smartphone-based cloud machine learning
2025 · Yanmei Zhu, Hengye Chen, et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2
Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology
2024 · Menglu Yang, Yuan Mei, et al. · Journal of Food Quality · 2
PDF
Eu3+-mediated ratiometric fluorescence visualization sensing for traceability and content prediction of plant-derived products: an example of Chrysanthemi Flos
2026 · Xueqing Zeng, Guanghua Lei, et al. · Talanta · 1
Smartphone app-enabled dual-mode fluorescence and colorimetric portable sensors using RB@BSA-AuNRs for quality identification of plant-derived products
2025 · Hengye Chen, Xueqing Zeng, et al. · Food Research International · 1
Unlocking the metabolomics and metagenomics code of phenyl moiety chromophore profiles underlying naturally occurring yellow color of dry-salted radish
2026 · Lihong Ge, Shan Yang, et al. · Food Chemistry
Metal ions-enhanced classification of the origin and prediction of antioxidant activity of Chrysanthemum morifolium Ramat. cv. “Hangbaiju” by 3D fluorescence spectroscopy combined with chemometrics
2026 · Xueqing Zeng, Guanghua Lei, et al. · Talanta
Works count: 15
Citation count: 208
H-index: 7
I10-index: 7
Year
Topic
Type