Author

Lincheng Zhang

Observed name: Zhang, Lincheng

Institution: Guizhou University

Observed institutions: Chongqing University, Guizhou University

ORCID: 0000-0001-9272-3123

Observed ORCID: 0000-0001-9272-3123

OpenAlex ID: A5086686288

The SlFSR gene controls fruit shelf-life in tomato

2018 · Lincheng Zhang, Mingku Zhu, et al. · Journal of Experimental Botany · 91

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Solanum lycopersicum agamous-like MADS-box protein AGL15-like gene, SlMBP11, confers salt stress tolerance

2016 · Xuhu Guo, Guoping Chen, et al. · Molecular Breeding · 73

The basic helix-loop-helix transcription factor bHLH95 affects fruit ripening and multiple metabolisms in tomato

2020 · Lincheng Zhang, Jing Kang, et al. · Journal of Experimental Botany · 64

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Overexpression of SlPRE5, an atypical bHLH transcription factor, affects plant morphology and chlorophyll accumulation in tomato

2022 · Jing Li, Jun Gong, et al. · Journal of Plant Physiology · 31

Downregulation of SlGRAS15 manipulates plant architecture in tomato (Solanum lycopersicum)

2019 · Muhammad Naeem, Muhammad Waseem, et al. · Development Genes and Evolution · 30

Novel Translational and Phosphorylation Modification Regulation Mechanisms of Tomato (Solanum lycopersicum) Fruit Ripening Revealed by Integrative Proteomics and Phosphoproteomics

2021 · Qiaoli Xie, Yanling Tian, et al. · International Journal of Molecular Sciences · 27

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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

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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

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Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

2022 · Yongjun Wu, Yi Tao, et al. · BMC Microbiology · 22

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Molecular Characterization of Nine Tissue-Specific or Stress-Responsive Genes of Histone Deacetylase in Tomato (Solanum lycopersicum)

2017 · Jun-E Guo, Zongli Hu, et al. · Journal of Plant Growth Regulation · 20

The tomato MADS-box gene SlMBP9 negatively regulates lateral root formation and apical dominance by reducing auxin biosynthesis and transport

2019 · Anzhou Li, Guoping Chen, et al. · Plant Cell Reports · 17

Integration of metabolome and transcriptome analyses reveals the mechanism of anthocyanin accumulation in purple radish leaves

2022 · Quanming Pu, Zihan He, et al. · Physiology and Molecular Biology of Plants · 13

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

rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2

2022 · Zhenli Liu, Yongjun Wu, et al. · BMC Biotechnology · 11

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Quality Improvement of Zao Pepper by Inoculation with Lactobacillus plantarum 5-1: Probiotic Ability and Fermentation Characteristics of Lactic Acid Bacteria

2023 · Yafei Cai, Yongjun Wu, et al. · Fermentation · 10

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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 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

Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes

2024 · Hao Luo, Yongjun Wu, et al. · RSC Advances · 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

Genome-wide characterization and expression analysis of the HD-Zip II gene family in response to drought and GA3 stresses in Nicotiana tabacum