Author

Shengli Shi

Institution: Jinzhong University

Observed institution: Jinzhong University

ORCID: 0000-0003-3428-8981

Observed ORCID: 0000-0003-3428-8981

OpenAlex ID: A5128806207

Dynamics and correlation of flavor compounds and bacterial communities in mustard (Brassica juncea) and wild jujube (Ziziphus spinosa) co-fermentation

2026 · Dan Li, Xiaoli Ma, et al. · Food Chemistry X · 2

Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut

2026 · Xiangcheng Lu, Shiyu Guo, et al. · Food Science & Nutrition

Associations between volatile flavour compounds and microbial communities during the fermentation of traditional mould-fermented Sufu

2026 · Xiangcheng Lu, Xiaofeng Niu, et al. · Food Chemistry X

Identification and characterization of umami peptides from enzymatic hydrolysates of cod skin based on sensory evaluation and molecular simulations

2026 · Shengli Shi, Mengkai Li, et al. · Food Chemistry X

Comparison of Flavor Characteristics in Sufu Fermented With Mucor racemosus , Rhizopus oryzae , and Aspergillus candidus

2026 · Aiguo Luo, Wenjie Guan, et al. · Journal of Food Process Engineering

Microbial succession and flavor related metabolite dynamics during natural fermentation of kohlrabi (Brassica oleracea var. gongylodes)

2026 · Shengli Shi, Mengkai Li, et al. · SSRN Electronic Journal

Works count: 6

Citation count: 2

H-index: 1

I10-index: