Fengxian Tang
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Explore the profile of Fengxian Tang including associated specialties, affiliations and a list of published articles.
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18
Citations
164
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Recent Articles
1.
Cai W, Fei L, Zhang D, Ni H, Peng B, Zhao X, et al.
Food Res Int
. 2024 Jul;
191:114688.
PMID: 39059944
Ultra-high-pressure (UHP) technology for cold pasteurization is a viable alternative to traditional heat sterilization for preserving food nutrients and flavor compounds during fruit juice processing. In this study, cutting-edge techniques,...
2.
Zhao X, Wang Z, Tang F, Cai W, Peng B, Shan C
Food Chem X
. 2024 Jan;
21:101115.
PMID: 38292672
The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile...
3.
Peng B, Li J, Shan C, Cai W, Zhang Q, Zhao X, et al.
Front Nutr
. 2023 Sep;
10:1268633.
PMID: 37743927
Sea buckthorn has a high nutritional value, but its sour taste and foul odor make it unpalatable for consumers. In this study, we analyzed the metabolite changes occurring during the...
4.
Zhang Q, Tang F, Cai W, Peng B, Ning M, Shan C, et al.
Front Plant Sci
. 2023 Jan;
13:1096017.
PMID: 36589112
Cold-stored Hami melon is susceptible to chilling injury, resulting in quality deterioration and reduced sales. Pre-storage treatment with chitosan reduces fruit softening and chilling injury in melon; however, the underlying...
5.
Zhang P, Tang F, Cai W, Zhao X, Shan C
Front Nutr
. 2022 Dec;
9:1069714.
PMID: 36545467
Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of fermentation on the...
6.
Cai W, Wang Y, Wang W, Shu N, Hou Q, Tang F, et al.
J Anal Methods Chem
. 2022 Apr;
2022:4614330.
PMID: 35392280
Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS...
7.
Ning M, Tang F, Chen J, Song W, Cai W, Zhang Q, et al.
Planta
. 2022 Mar;
255(4):91.
PMID: 35320421
The proteome and its time-dependent effects reveal the importance of stress response (including expression regulation of heat-shock proteins) and fatty acid metabolism in cold adaptation and preservation of Hami melon....
8.
Cai W, Xue Y, Tang F, Wang Y, Yang S, Liu W, et al.
Front Microbiol
. 2022 Jan;
12:789845.
PMID: 35069486
Microorganisms in pit mud are the essential factor determining the style of strong flavor Baijiu. The spatial distribution characteristics of fungal communities and aroma in the pit mud for strong...
9.
Xue Y, Tang F, Cai W, Zhao X, Song W, Zhong J, et al.
Front Microbiol
. 2022 Jan;
12:769290.
PMID: 35058895
Fen flavor Baijiu needs two rounds of fermentation, which will obtain Dacha after initial fermentation and Ercha after secondary fermentation. The quality of Baijiu is closely related to the microbes...
10.
Zhao X, Xiang F, Tang F, Cai W, Guo Z, Hou Q, et al.
Front Microbiol
. 2022 Jan;
12:748779.
PMID: 35046909
Rice wine koji, a traditional homemade starter culture in China, is nutritious and delicious. The final quality of rice wine koji is closely related to the structure of its microbial...