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Aixiang Hou

Observed names: Ai-Xiang Hou, Chi-Tang Ho
OpenAlex ID: A5050426803
UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea
2022 · Yu Xiao, Cheng He, et al. · Food Chemistry · 217
Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum
2023 · Yuxin Huang, Ruyang Chen, et al. · Food Bioscience · 58
Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC‐MS, E-nose, and molecular docking
2025 · Lingzhi Zhang, Xiaozhen Peng, et al. · Food Research International · 28
GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation
2023 · Di Xia, Xu Tan, et al. · Foods · 24
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Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu
2024 · Jie Xu, Ting Zhang, et al. · Foods · 21
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Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion
2022 · Huiqin Ma, Aixiang Hou, et al. · Foods · 21
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Pasteurized Akkermansia muciniphila Reduces Fat Accumulation via nhr-49-Mediated Nuclear Hormone Signaling Pathway in Caenorhabditis elegans
2022 · Zhongqin Wu, Yu Xiao, et al. · Molecules · 16
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Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds
2024 · Yulian Chen, Xilu Zhang, et al. · Food Chemistry X · 15
Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans (Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1
2024 · Yu Xiao, Hui Chen, et al. · Current Research in Food Science · 14
Elucidating Key Components and Mechanisms Underlying the Synergistic Anti-Type 2 Diabetes Effect of Morus alba L. and Siraitia grosvenorii Combination: An Integrated In Vitro Enzymology, Untargeted Metabolomics, and Network Pharmacology Approach
2025 · Fang He, Shenglan Su, et al. · Antioxidants · 10
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Assisted Fermentation by a Modified Bacillus subtilis Strain Producing Protease Improved the Quality of Sufu
2025 · Junfei Xu, Aixiang Hou, et al. · Food Science & Nutrition · 8
Effects of 1, 3-dioleoyl-2-palmitoylglycerol and its plant-oil formula on the toddler fecal microbiota during in vitro fermentation
2019 · Aixiang Hou, Yu Xiao, et al. · CyTA - Journal of Food · 8
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Effects of reheating and high-temperature sterilization on warmed-over flavor in beef: Insights into oxidation and flavor compounds
2026 · Yan Li, Tianyi Zhang, et al. · Food Chemistry · 7
Analysis of oral microorganism diversity in healthy individuals before and after chewing areca nuts using PCR-denatured gradient gel electrophoresis
2018 · Xiong Xiong, Aixiang Hou, et al. · Animal nutrition · 7
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Proteomic changes in EHEC O157:H7 under catechin intervention
2018 · Zongjun Li, Jiaqi Xie, et al. · Microbial Pathogenesis · 5
Identification and analysis of volatile flavor compounds in waxberry brandy under different aging temperatures based on HS - SPME/GC - MS
2025 · Binbin Chen, Shanshan Zhou, et al. · Journal of Agriculture and Food Research · 4
Impact of co-fermentation with Debaryomyces hansenii and Bacillus subtilis on the flavor characteristic of dark tea infusion
2026 · Jin-Rong Ma, Lu-Lu Liu, et al. · Frontiers in Nutrition · 3
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In Vitro Inhibitory Effects and Molecular Mechanism of Four Theaflavins on Isozymes of CYP450 and UGTs
2025 · Lin Hu, Zhuohan Hu, et al. · Foods · 2
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Changes in flavor compounds and microbial communities during Changle Sweet Rice Wine fermentation
2025 · Shanshan Zhou, Binbin Chen, et al. · LWT · 1
Flavor-preserving degumming of hot-pot beef tallow using a choline chloride–glycerol deep eutectic solvent
2026 · Mazhen Zhang, Aixiang Hou, et al. · LWT
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Morphological and Chemical Characterization of a Novel Wild Tea Plant Resource with Naturally Low Caffeine and High Theobromine from Guangxi Province, China
2026 · Qianting Ma, Zhongjun Yan, et al. · Plants
Theacrine-rich Jianghua Kucha black tea alleviates depression via remodeling systemic tryptophan metabolism and targeting TPH1: insights from metabolomics and molecular simulation
2026 · Xiaolu Yang, Guifen Wang, et al. · RSC Advances
Diversity Analysis of Microorganisms And Physiological Characteristics of Foodborne Pathogenic Microorganisms in Chilled Pork From Hunan Province
2023 · Li Wang, Yuanliang Wang, et al. · SSRN Electronic Journal
Investigation on Students' Nutrition State,Knowledge,Attitude and Eating Behavior
2012 · Aixiang Hou · Food and Nutrition in China
Isolation and identification of excellent acetic acid bacterium for fruit vinegar production
2007 · Aixiang Hou · China Brewing
Works count: 26
Citation count: 527
H-index: 10
I10-index: 11
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