Author

Feng Cheng

Institution: Inner Mongolia Agricultural University

Observed institutions: Inner Mongolia Agricultural University, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Ministry of Agriculture and Rural Affairs

ORCID: 0000-0002-8677-4132

Observed ORCID: 0000-0002-8677-4132

OpenAlex ID: A5064260989

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

2022 · Daixun Wang, Feng Cheng, et al. · Foods · 141

The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages

2023 · Lingyan Xia, Min Qian, et al. · Food Bioscience · 105

Anticoccidial Activity of Qinghao Powder Against Eimeria tenella in Broiler Chickens

2021 · Ling Wang, Wenzhu Guo, et al. · Frontiers in Veterinary Science · 20

Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages

2023 · Jianjun Tian, Xueqian Yang, et al. · Frontiers in Nutrition · 14

Multi-omics analysis reveals the mechanism of Lacticaseibacillus paracasei IMAUJBC1 in alleviating hyperlipidemia

2024 · Feng Cheng, Kaiping Zhang, et al. · Journal of Functional Foods · 4

Tandem mass tag labeled quantitative proteomic analysis of differential protein expression on total alkaloid of Aconitum flavum Hand.-Mazz. against melophagus ovinus

2022 · Xinjian Wang, Zhen Yang, et al. · Frontiers in Veterinary Science · 3

Works count: 6

Citation count: 287

H-index: 4

I10-index: 4