Lincheng Zhang

7PUBLICATIONS
4CO-AUTHORS
Food chemistry and food sensory scienceHorticultural crop improvement (incl. selection and breeding)Food packaging, preservation and processingHorticultural crop protection (incl. pests, diseases and weeds)Plant developmental and reproductive biology
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Publications (7)

|Jul 14, 2025
Integrating gene knockout, GC-O-MS and multivariate statistical analysis: revealing the impact of fadA and bkdB genes on the aroma characteristics of Bacillus subtilis BJ3-2 fermented soybeans.

Feng Wen, Yongjun Wu, Jing Jin

|Sep 14, 2024
Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2.

Qibo Tan, Yongjun Wu, Cen Li

|May 25, 2024
Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate.

Xinyang Li, Yongjun Wu, Cen Li

|May 21, 2024
Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes.

Hao Luo, Yongjun Wu, Jing Jin

|May 26, 2023
Biocontrol Capabilities of Bacillus subtilis E11 against Aspergillus flavus In Vitro and for Dried Red Chili (Capsicum annuum L.).

Shenglan Yuan, Yongjun Wu, Jing Jin

|Dec 09, 2022
Integration of metabolome and transcriptome analyses reveals the mechanism of anthocyanin accumulation in purple radish leaves.

Quanming Pu, Zihan He, Chengyong Xiang

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Frequent Collaborators

3 joint publications

Jing Jin

2 joint publications

Yongjun Wu

1 joint publications

Qiaoli Xie

1 joint publications

Guoping Chen