Zhixun Shang

Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches.

Junjie Yi, Meiqi Li, Zi Ye, 2020, Food research international.

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process.

Junjie Yi, Shiyao Zhang, Meiqi Li, 2022, Food research international.

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites.

Xiaosong Hu, Junjie Yi, S. Cai, 2022, Food chemistry.

Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao).

Xiaosong Hu, Junjie Yi, Meiqi Li, 2021, Food chemistry.

Analysis of phenolic compounds in pickled chayote and their effects on antioxidant activities and cell protection.

Junjie Yi, S. Cai, Meiqi Li, 2022, Food research international.

Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis.

Junjie Yi, Shiyao Zhang, Zhixun Shang, 2022, Food research international.