Author

Xianhao Zhang

Institution: Dalian Polytechnic University

Observed institution: Dalian Polytechnic University

ORCID: 0000-0003-4239-6069

Observed ORCID: 0000-0003-4239-6069

OpenAlex ID: A5081782482

Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides)

2025 · Xianhao Zhang, Bingrui Guo, et al. · International Journal of Food Microbiology · 16

Exploring the synergistic effect of Lactiplantibacillus plantarum 1–24-LJ and lipase on improving Quality, Flavor, and safety of Suanzharou

2024 · Qixuan Pei, Bingrui Guo, et al. · Food Research International · 16

The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions

2024 · Yinyin Lv, Xiuqin Wang, et al. · Foods · 5

Effects of partial KCl substitution for NaCl combined with LAB inoculation on the overall quality of Chouguiyu: A study based on safety, bacterial community structure, and flavor characteristics

2026 · Xiaohan Jia, Qixuan Pei, et al. · Food Research International · 2

Microbial and flavor-related metabolic changes in sour meat inoculated with Saccharomyces cerevisiae LXPSC1: An integrated multi-omics study

2026 · Shimiao Wang, Siqi Zhang, et al. · Food Bioscience

Effect of Levilactobacillus brevis and Limosilactobacillus fermentum combined with carrot powder on the quality, safety, and microbial community of dry-fermented sausages

2026 · Siqi Zhang, Shimiao Wang, et al. · Food Bioscience

Works count: 6

Citation count: 39

H-index: 3

I10-index: 2