Hansheng M. Gong

Yantai Key Laboratory Of Nanoscience And Technology For Prepared Food, Yantai Engineering Research Center Of Food Green Processing And Quality Control
Yantai, 264025, China

Last Updated: 09/26/2026

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Found 44 publications

Multimodal machine learning reveals strain-specific flavor and kinetic dynamics in chinese spicy cabbage fermentation.

Multimodal machine learning reveals strain-specific flavor and kinetic dynamics in chinese spicy cabbage fermentation.

Journal: Food research international (Ottawa, Ont.)

Published: June 12, 2026

Exploring the mechanism of aroma production in fermented cherry juice by L. brevis LD1.0600 using flavomics and whole genome analysis.

Exploring the mechanism of aroma production in fermented cherry juice by L. brevis LD1.0600 using flavomics and whole genome analysis.

Journal: Food research international (Ottawa, Ont.)

Published: June 01, 2026

Transcriptomic and metabolomic insights into how KCl and MgCl2 drive flavor diversity in low-sodium radish Paocai fermented by Levilactobacillus brevis.

Transcriptomic and metabolomic insights into how KCl and MgCl2 drive flavor diversity in low-sodium radish Paocai fermented by Levilactobacillus brevis.

Journal: International journal of food microbiology

Published: May 30, 2026

Chitosan-potassium cinnamate edible coating reduces postharvest disease in sweet cherry by inhibiting pathogens and enhancing microbial diversity.

Chitosan-potassium cinnamate edible coating reduces postharvest disease in sweet cherry by inhibiting pathogens and enhancing microbial diversity.

Journal: International journal of biological macromolecules

Published: March 18, 2026

Carboxymethyl glucuronoxylan /PVA/nano ZnO composite films for blueberry preservation: The effects of nano-ZnO on the packaging properties of the composite films.

Carboxymethyl glucuronoxylan /PVA/nano ZnO composite films for blueberry preservation: The effects of nano-ZnO on the packaging properties of the composite films.

Journal: Food chemistry

Published: March 08, 2026

Revealing the microbial diversity and functional annotation during postharvest storage of sweet cherry using metagenomics.

Revealing the microbial diversity and functional annotation during postharvest storage of sweet cherry using metagenomics.

Journal: Food research international (Ottawa, Ont.)

Published: December 17, 2025

Exploring aroma descriptions of different cherry juice and the mechanism of aroma formation in Lapins using volatilomics and machine learning.

Exploring aroma descriptions of different cherry juice and the mechanism of aroma formation in Lapins using volatilomics and machine learning.

Journal: Food chemistry

Published: November 12, 2025

Effects of baking and steaming on volatile and non-volatile metabolites in Yanshu 25 juice before and after fermentation.

Effects of baking and steaming on volatile and non-volatile metabolites in Yanshu 25 juice before and after fermentation.

Journal: Food research international (Ottawa, Ont.)

Published: August 07, 2025

Modeling the growth of Bacillus cereus in fresh wet noodles of temperature abuses in cold chain.

Modeling the growth of Bacillus cereus in fresh wet noodles of temperature abuses in cold chain.

Journal: Food research international (Ottawa, Ont.)

Published: May 26, 2025

Characterization of volatile compounds of irradiated and fermented cherry juice by SPME-GC-MS, SPME-GC × GC-MS and HS-GC-IMS combined with machine learning algorithm.

Characterization of volatile compounds of irradiated and fermented cherry juice by SPME-GC-MS, SPME-GC × GC-MS and HS-GC-IMS combined with machine learning algorithm.

Journal: Food chemistry

Published: May 06, 2025

Pectin and natamycin coating improves the quality and fungal diversity of jujube.

Pectin and natamycin coating improves the quality and fungal diversity of jujube.

Journal: International journal of biological macromolecules

Published: January 17, 2025

Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage.

Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage.

Journal: Frontiers in plant science

Published: November 20, 2024

Showing 1-12 of 44

Last Updated: 09/26/2026