Get started
Author

Jing Jin

Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2
2024 · Qibo Tan, Yongjun Wu, et al. · Foods · 25
PDF
Biocontrol Capabilities of Bacillus subtilis E11 against Aspergillus flavus In Vitro and for Dried Red Chili (Capsicum annuum L.)
2023 · Shenglan Yuan, Yongjun Wu, et al. · Toxins · 22
PDF
Effect of fresh pepper at different ripening stages on the physiochemical quality and flavor of fermented Chinese pepper
2024 · Qiqin Han, Yongjun Wu, et al. · Journal of Food Composition and Analysis · 11
Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments
2024 · Zhaofeng Chen, Yongjun Wu, et al. · Fermentation · 9
Study on the inhibitory mechanism of combined ultrasound and capsaicin against Listeria monocytogenes
2025 · Ying Yang, Yuzhang Zhu, et al. · Ultrasonics Sonochemistry · 7
Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation
2025 · Qi Huang, Cen Li, et al. · Food Chemistry X · 7
Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes
2024 · Hao Luo, Yongjun Wu, et al. · RSC Advances · 7
Characterization of the sensory evaluation system for fermented chili pepper (Capsicum annuum L.) using GC-O-MS and sensory analysis techniques
2025 · Zhonghui Mu, Yuzhang Zhu, et al. · International Journal of Gastronomy and Food Science · 6
Investigation on enhanced antimicrobial activity and bactericidal mechanism of photoactivated luteolin against Listeria monocytogenes
2025 · Yue Feng, Ying Yang, et al. · Innovative Food Science & Emerging Technologies · 5
Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate
2024 · Xinyang Li, Yongjun Wu, et al. · Foods · 5
Overexpression of NtMYB306c reduces the glandular trichomes density in tobacco
2025 · Jiahua Zheng, Yongjun Wu, et al. · Biochemical and Biophysical Research Communications · 4
An atypical bHLH transcription factor NtPRE4.1 negatively regulates tobacco glandular trichome density
2025 · Longhuan Yang, Yongjun Wu, et al. · Gene · 4
Discovery of Novel Pyrimidine Derivatives as Human Pin1 Covalent Inhibitors
2024 · Meizhen Tian, Xiaoyu Wang, et al. · ACS Medicinal Chemistry Letters · 4
PDF
Optimizing post-harvest chili fruit quality through light spectrum manipulation
2025 · Changwei Zhou, Lan Wang, et al. · Scientia Horticulturae · 3
l ‐Threonine Catabolism Driven Flavor Formation: A Key Pathway for Soy Sauce‐Like Aroma in Bacillus subtilis Fermentation
2025 · Li Ran, Yongjun Wu, et al. · Journal of Food Science · 3
Integrating gene knockout, GC-O-MS and multivariate statistical analysis: revealing the impact of fadA and bkdB genes on the aroma characteristics of Bacillus subtilis BJ3-2 fermented soybeans
2025 · Feng Wen, Yongjun Wu, et al. · RSC Advances · 3
PDF
The Genome-Wide Identification of Long Non-Coding RNAs Involved in Floral Thermogenesis in Nelumbo nucifera Gaertn
2022 · Jing Jin, Yu Zou, et al. · International Journal of Molecular Sciences · 2
Involvement of long non-coding RNAs in selenium-mediated alleviation of cadmium stress by regulating antioxidant system in pepper
2026 · Liping Xiang, Mei Zhou, et al. · Ecotoxicology and Environmental Safety
PDF
Formation of the roasty and caramel-like aroma during dried mustard greens processing: Evolution and identification of key aroma compounds
2026 · Yanfei Wang, Aiqi Ren, et al. · International Journal of Gastronomy and Food Science
Works count: 26
Citation count: 126
H-index: 6
I10-index: 3
Year
Topic
Type