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Xiangyong Zeng
Institution:
Guizhou University
Observed institution:
Guizhou University
ORCID:
0000-0002-1528-6852
Observed ORCID:
0000-0002-1528-6852
OpenAlex ID:
A5088683035
Quorum sensing-mediated microbial interactions: Mechanisms, applications, challenges and perspectives
2023
·
Xiangyong Zeng
, Yunman Zou
, et al.
·
Microbiological Research
·
255
In Vitro Digestion and Fecal Fermentation of Peach Gum Polysaccharides with Different Molecular Weights and Their Impacts on Gut Microbiota
2022
·
Chaoyang Wei
, Li Yao
, et al.
·
Foods
·
39
PDF
Structural characterization of peach gum polysaccharide and its effects on the regulation of DSS-induced acute colitis
2022
·
Chaoyang Wei
, Li Yao
, et al.
·
International Journal of Biological Macromolecules
·
38
Effect of Yeast Fermentation on the Physicochemical Properties and Bioactivities of Polysaccharides of Dendrobium officinale
2022
·
Hang Chen
, Xueqin Shi
, et al.
·
Foods
·
33
PDF
Distribution and Quantification of Lactic Acid Enantiomers in Baijiu
2022
·
Hao Xu
, Shuyi Qiu
, et al.
·
Foods
·
32
PDF
Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains
2024
·
Tao Li
, Wentao Cao
, et al.
·
Food Research International
·
31
Insight into the succession pattern of the microbial community of fermented grains and driving forces during pit fermentation of Maotai-flavor baijiu
2025
·
Xiangyong Zeng
, Lanlan Liu
, et al.
·
Food Research International
·
27
Major Active Metabolite Characteristics of Dendrobium officinale Rice Wine Fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus Cofermentation
2023
·
Li Yao
, Xueqin Shi
, et al.
·
Foods
·
25
PDF
Effects of biofilm and co-culture with Bacillus velezensis on the synthesis of esters in the strong flavor Baijiu
2023
·
Xiangyong Zeng
, Zhenni Mo
, et al.
·
International Journal of Food Microbiology
·
25
Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids
2024
·
Cen Li
, Cui Tang
, et al.
·
Food Chemistry
·
10
Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu
2021
·
Hao Xu
, Yifeng Dai
, et al.
·
Foods
·
10
PDF
Characterization of Xiaoqu Qingxiangxing Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission experiments
2025
·
Cen Li
, Liguo Yin
, et al.
·
Food Chemistry X
·
9
Comparative Analysis of the Microbial Community Profiles of Sichuan and Guizhou Smoke-Cured Sausages Using a High-Throughput Sequencing Approach
2025
·
Xiangyong Zeng
, Chaoyang Wei
, et al.
·
Microorganisms
·
8
PDF
Effect of Dendrobium nobile Lindl. on volatile flavor substances and nonvolatile metabolites of rice wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus monocultures
2024
·
Zhongxia Guo
, Lin Zhang
, et al.
·
Food and Bioproducts Processing
·
7
Enzyme and Microwave Coassisted Extraction, Physicochemical Properties, and Antioxidant Activity of Polysaccharides from Baijiu Distillers' Grains
2024
·
Lian Li
, Jia Zheng
, et al.
·
Starch - Stärke
·
6
PDF
Systematically exploring and evaluating core fungal composition and their flavor profile in fermented grains of Jiang-flavor baijiu
2025
·
Xiangyong Zeng
, Yunman Zou
, et al.
·
Food Chemistry X
·
5
Effects of Dendrobium officinale on the Quality of Rice Wine Fermented Separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites
2023
·
Lanyan Cen
, Xueqin Shi
, et al.
·
Fermentation
·
5
PDF
Metabolomics‐based analysis of the regulatory effects of Dendrobium nobile Lindl. on key bioactive metabolites during rice wine fermentation
2025
·
Jiana Tan
, Lin Zhang
, et al.
·
Journal of the Science of Food and Agriculture
·
4
Analysis on the differences in genome and metabolic profile of Thermoactinomycetaceae from different Jiang-flavored Daqu niches
2025
·
Mingmei Zhong
, Zhenchun Sun
, et al.
·
Food Bioscience
·
4
Multidimensional evaluation of three types of the traditional Chinese fermented soybean products (Douchi): sensory characteristics, physicochemistry, volatile compounds, and amino acids
2026
·
Yuqi Chen
, Yuyan Zhao
, et al.
·
Journal of Food Measurement & Characterization
Multidimensional analysis of the microbiota and fermentation quality of High-temperature Daqu from six distilleries in Guizhou Province
2026
·
Yunxia Yang
, Fengshuang Pan
, et al.
·
Food Bioscience
Proposal of a Novel Standard for Determining the Aging Period of High-Temperature Daqu Based on the Species-Level Bacterial Composition Through PacBio Sequencing
2024
·
Xiangyong Zeng
, Tao Li
, et al.
·
Indian Journal of Microbiology
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Works count:
22
Citation count:
573
H-index:
10
I10-index:
11
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