Publications by authors named "JiCheng Zhan"

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Profiling and risk assessment of biogenic amines in Chinese wines: Content variations driven by multifactorial influences.
Haiyue Liu, Qiaoyun Deng, Yiding Xie, Hui Zhou, Ju Shen, Jicheng Zhan

Food Chem· January 2026

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Wine polyphenols in the prevention of metabolic syndrome: a critical review of multitarget mechanisms and translational perspectives.
Xiping Kang, Huimin Xue, Kexin Hong, Yuchen Lin, Yunxiao Gao, Jicheng Zhan

Crit Rev Food Sci Nutr· December 2025

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Effects of artificial and natural sweeteners on host metabolic health: A double-edged sword.
Huimin Xue, Xiping Kang, Kexin Hong, Yunxiao Gao, Yunyu Tang, Jicheng Zhan

Food Res Int· November 2025

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Sequential Inoculation with Selected Indigenous Yeasts Enhances the Aroma Profiles and Typicity of White Wines from Yantai, China.
Zihao Zhai, Piaoran Zhang, Weidong Huang, Jicheng Zhan, Guangli Xia

Foods· November 2025

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The characteristics of histamine and tyramine degradation of Saccharomyces cerevisiae HL10 and HL17 and their application in wine fermentation.
Bing Han, Yunyu Tang, Yiding Xie, Haiyue Liu, Hui Zhou, Jicheng Zhan

Food Microbiol· October 2025

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Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin.
Changsen Wang, Yilin You, Weidong Huang, Jicheng Zhan

Ultrason Sonochem· August 2025

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Use of Starmerella bacillaris and Hanseniaspora uvarum sequential fermentation with Saccharomyces cerevisiae to reduce putrescine and cadaverine and improve aroma profiles of wines.
Bing Han, Yunyu Tang, Yiding Xie, Haiyue Liu, Hui Zhou, Jicheng Zhan

Food Res Int· June 2025

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IgA Dysfunction Induced by Early-Lifetime Low-Dose Antibiotics Exposure Aggravates Diet-Induced Metabolic Syndrome.
Xue Han, Yue Qin, Jielong Guo, Weidong Huang, Yilin You, Jicheng Zhan

Antibiotics (Basel)· June 2025

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Screening for High-Yielding Pyruvate and Acetaldehyde Yeasts and Their Application in Improving the Stability of Anthocyanin in Mulberry Wine.
Hui Zhou, Yajie Chai, Weidong Huang, Jicheng Zhan, Yilin You

Foods· June 2025

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Biogenic amines degradation ability of Saccharomyces cerevisiae I45 and Pichia sp. NW5 & LB60 and their application in beer fermentation.
Kexin Hong, Chenyu Li, Jingya Ai, Xiaoyu Han, Bing Han, Jicheng Zhan

Food Res Int· February 2025

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Ferulic acid and protocatechuic acid alleviate atherosclerosis by promoting UCP1 expression to inhibit the NLRP3-IL-1β signaling pathway.
Kexin Hong, Jiting Wang, Xiping Kang, Huimin Xue, Yunxiao Gao, Jicheng Zhan

Food Funct· January 2025

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The high-value and sustainable utilization of grape pomace: A review.
Changsen Wang, Yilin You, Weidong Huang, Jicheng Zhan

Food Chem X· December 2024

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Evaluation of Hypoglycemic Polyphenolic Compounds in Blueberry Extract: Functional Effects and Mechanisms.
Yue Qin, Jielong Guo, Yuchen Lin, Yilin You, Weidong Huang, Jicheng Zhan

Antioxidants (Basel)· December 2024

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Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications.
Ju Shen, Weidong Huang, Yilin You, Jicheng Zhan

Compr Rev Food Sci Food Saf· November 2024

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Enhancing the flavour quality of Laiyang pear wine by screening sorbitol-utilizing yeasts and co-fermentation strategies.
Qiaoyun Deng, Shuang Xia, Xiaoyu Han, Yilin You, Weidong Huang, Jicheng Zhan

Food Chem· August 2024

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Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion.
Xiaomin Xi, Guanghe Fan, Huimin Xue, Shuai Peng, Weidong Huang, Jicheng Zhan

Antioxidants (Basel)· July 2024

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Determination of 10 mycotoxins in wine, baijiu, and huangjiu of the Chinese market by liquid chromatography tandem mass spectrometry and exposure estimation.
Tianyang Wu, Jie Gao, Bing Han, Huan Deng, Xiaoyu Han, Jicheng Zhan

Food Chem X· June 2024

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Development and validation of a liquid chromatography tandem mass spectrometry method for the determination of 10 mycotoxins in beer of the Chinese market and exposure estimate.
Tianyang Wu, Kun Kang, Ying Xia, Huan Deng, Bing Han, Jicheng Zhan

Food Res Int· May 2024

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Effects of Active Ingredients in Alcoholic Beverages and Their De-Alcoholized Counterparts on High-Fat Diet Bees: A Comparative Study.
Guanghe Fan, Xiaofei Wang, Cuicui Gao, Xiping Kang, Huimin Xue, Jicheng Zhan

Molecules· April 2024

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Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions.
Jie Gao, Huiying Geng, Ruru Chai, Tianyang Wu, Weidong Huang, Jicheng Zhan

Foods· December 2023

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Formation of vinylphenolic pyranoanthocyanins by selected indigenous yeasts displaying high hydroxycinnamate decarboxylase activity during mulberry wine fermentation and aging.
Yunxiao Gao, Xinyuan Wang, Jingya Ai, Weidong Huang, Jicheng Zhan

Food Microbiol· August 2023

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Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine.
Huan Deng, Lin Ji, Xiaoyu Han, Tianyang Wu, Bing Han, Jicheng Zhan

Compr Rev Food Sci Food Saf· May 2023

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Research progress regarding the effect and mechanism of dietary phenolic acids for improving nonalcoholic fatty liver disease via gut microbiota.
Lin Ji, Huan Deng, Huimin Xue, Jiting Wang, Kexin Hong, Jicheng Zhan

Compr Rev Food Sci Food Saf· March 2023

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VabHLH137 promotes proanthocyanidin and anthocyanin biosynthesis and enhances resistance to in grapevine.
Dan Yu, Wei Wei, Zhongqi Fan, Jianye Chen, Yilin You, Jicheng Zhan

Hortic Res· February 2023

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Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine.
Yanyu Wang, Miao Wang, Wenjuan Li, Xinyuan Wang, Weifu Kong, Jicheng Zhan

Front Nutr· December 2022

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