Xinguang Fan

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

Last Updated: 09/26/2026

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Found 17 publications

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

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

Preparation of tannic acid-modified fish scale gelatin/polydopamine photothermal film and its application in cherry tomatoes.

Preparation of tannic acid-modified fish scale gelatin/polydopamine photothermal film and its application in cherry tomatoes.

Journal: International journal of biological macromolecules

Published: November 29, 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

Screening and identification of novel anti-inflammatory peptides from sea cucumber gonads: In silico and in vitro analysis.

Screening and identification of novel anti-inflammatory peptides from sea cucumber gonads: In silico and in vitro analysis.

Journal: Food chemistry: X

Published: September 12, 2025

Preparation of mesoporous polydopamine/thyme essential oil/fish scale gelatin photothermal antibacterial film and its application on cherry tomato preservation.

Preparation of mesoporous polydopamine/thyme essential oil/fish scale gelatin photothermal antibacterial film and its application on cherry tomato preservation.

Journal: Food chemistry

Published: July 03, 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

Chitosan/pullulan edible coatings containing thyme essential oil nanoemulsion: Preparation, characterization and application in strawberry preservation.

Chitosan/pullulan edible coatings containing thyme essential oil nanoemulsion: Preparation, characterization and application in strawberry preservation.

Journal: International journal of biological macromolecules

Published: November 13, 2024

Antifungal mechanisms of phenyllactic acid against Mucor racemosus: Insights from spore growth suppression, and proteomic analysis.

Antifungal mechanisms of phenyllactic acid against Mucor racemosus: Insights from spore growth suppression, and proteomic analysis.

Journal: Food chemistry

Published: September 29, 2024

Improving the storage quality of sweet cherry by natamycin nanoparticles/chitosan coating.

Improving the storage quality of sweet cherry by natamycin nanoparticles/chitosan coating.

Journal: International journal of biological macromolecules

Published: September 10, 2024

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice.

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice.

Journal: Food chemistry: X

Published: June 18, 2024

Antifungal mechanism of phenyllactic acid against Mucor investigated through proteomic analysis.

Antifungal mechanism of phenyllactic acid against Mucor investigated through proteomic analysis.

Journal: Food chemistry

Published: January 07, 2024

Showing 1-12 of 17

Last Updated: 09/26/2026