Author

Xinyi Che

Observed name: CHE Xinyi

Observed institutions: Dalian Ocean University, Sun Yat-sen University, Hainan University, South China University of Technology

ORCID: 0009-0006-0403-3194

Observed ORCID: 0009-0006-0403-3194

OpenAlex ID: A5075448228

Comparative Analysis of Nutrient Composition of Caulerpa lentillifera from Different Regions

2019 · Meijian Zhang, Yurong Ma, et al. · Journal of Ocean University of China · 35

Extraction, purification, structural characterization and anti-hyperlipidemia activity of fucoidan from Laminaria digitata

2024 · Shangkun Li, Wen Liu, et al. · International Journal of Biological Macromolecules · 24

Engineered lipase from Janibacter sp. with high thermal stability to efficiently produce long-medium-long triacylglycerols

2022 · Ruiguo Cui, Xinyi Che, et al. · LWT · 14

Analysis of Flavor Differences Between Undaria pinnatifida Produced Using Different Processing Methods and from Different Origins Based on GC-IMS

2025 · Xinyi Che, Fangjie Cao, et al. · Foods · 5

Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology

2025 · Fangjie Cao, Xinyi Che, et al. · Food Chemistry X · 4

Gravitational waves and cosmic boundary

2025 · Changfu Shi, Xinyi Che, et al. · Physical review. D/Physical review. D. · 2

Constraining the dynamical Chern-Simons gravity with future gravitational-wave detectors

2026 · Xinyi Che, Xiangyu Lyu, et al. · Physical review. D/Physical review. D.

Study on Flavor Differentiation of Salted Seaweed Regulated by Yeast Fermentation: A Comparative Analysis of Commercial Products Based on GC-IMS and ROAV

2026 · YAN Tingmei, MA Yan, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

Works count: 8

Citation count: 84

H-index: 4

I10-index: 3