Author

Fang Gao

Institutions: Shanxi Medical University, Shanxi Academy of Medical Sciences, Yulin University

Observed institutions: Inner Mongolia Agricultural University, Shanxi Medical University, Ministry of Agriculture and Rural Affairs, Shanxi Academy of Medical Sciences, Yulin University, Air Force Medical University

ORCID: 0009-0000-0499-0687

Observed ORCID: 0009-0000-0499-0687

OpenAlex ID: A5000889043

Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products

2022 · Yi Wang, Jun Han, et al. · Foods · 151

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

2022 · Daixun Wang, Feng Cheng, et al. · Foods · 141

Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages

2024 · Fang Gao, Kaiping Zhang, et al. · Food Chemistry X · 41

Characterization of the effect of Lactobacillus helveticus IMAUJBH1 on lipid profiles and volatile flavors of mutton fermented sausages in Inner Mongolia based on lipomics and GC-MS

2024 · Fang Gao, Daixun Wang, et al. · LWT · 20

Integration of Proteomic and Metabolomic Data Reveals the Lipid Metabolism Disorder in the Liver of Rats Exposed to Simulated Microgravity

2024 · Mengyao Ru, Jun He, et al. · Biomolecules · 10

Straw Biochar Optimizes 15N Distribution and Nitrogen Use Efficiency in Dryland Foxtail Millet

2026 · Zhiwen Cui, Jiling Bai, et al. · Agriculture · 1

Extraction, purification, structural characterization, antioxidant and hypoglycemic activities of polysaccharides from Fomitiporia yanbeiensis

2026 · Weiwei Guo, Xiaojie Nan, et al. · LWT

Works count: 7

Citation count: 364

H-index: 5

I10-index: 5