Suyi Zhang

Zhejiang Chinese Medical University — China

Agricultural and Biological Sciences · Life Sciences

32h-index3.0kcitations258works3.42yr avg
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Research Topics

Fermentation and Sensory Analysis(67), Food Quality and Safety Studies(30), Advanced Chemical Sensor Technologies(25), Tea Polyphenols and Effects(22), Gut microbiota and health(19)

Publications258 total

Microenvironmental Gradients Drive Spatial Stratification of Saccharifying Microbial Communities and Enzyme Activity in Strong-Flavor Daqu Fermentation
Foods·2025· 1 citedOpen Access
In-situ single-cell Raman spectroscopy profiling of fifteen food yeast species: Integrated viability monitoring, identification and enumeration
Talanta·2025
Seasonal influence on the microbial diversity and flavor substances in the strong flavor Daqu fermentation
Food Chemistry Molecular Sciences·2025· 2 citedOpen Access
Metagenomics insights into bacterial community, viral diversity and community-scale functions in fermented red pepper
Food Microbiology·2025
Age-specific antibody profiles of respiratory syncytial virus after COVID-19 pandemic: a sero-epidemiological survey in Taizhou City, Eastern China
BMC Infectious Diseases·2025Open Access
Functional division of labor within defined yeast consortia drives flavor formation during early solid-state fermentation of sichuan shai vinegar
Food Microbiology·2025· 1 cited
The impact of Omicron infection on antibody response and attenuation: a six-month follow-up study
BMC Infectious Diseases·2025Open Access
Age-dependent microbial succession and functional differentiation in pit mud and Zaopei of strong-flavor Baijiu
LWT·2025· 1 citedOpen Access
Changes of dynamics of influenza before and after COVID-19 pandemic: A global study in eight regions
International Journal of Infectious Diseases·2025Open Access
Central obesity measured by waist-to-hip ratio independently predicts crohn’s disease risk: a prospective cohort study
Lipids in Health and Disease·2025Open Access
Demographic heterogeneity in health impacts of air pollution exposure on respiratory infections in Eastern China: A six-year multicity study
Environmental Sciences Europe·2025Open Access
Thermosonication achieves pasteurization-equivalent lethal effects on microorganisms while enhancing color, stability, bioactivity and flavor metabolites in tomato juice: Evidence from metabolomics
Food Bioscience·2025
Distribution characteristic, synthesis mechanism and regulation measures of ethyl acetate in strong flavor Baijiu: A review
Food Bioscience·2025· 1 cited
NIR-based chemometric modeling for fermentation round classification and physicochemical indicator prediction during stacking fermentation of sauce-flavor Baijiu
Food Bioscience·2025· 1 cited
Prokaryotic evolution shapes specialized communities in long term engineered pit mud ecosystem
npj Biofilms and Microbiomes·2025· 3 citedOpen Access
Study on preparation of the compound microbial deodorizer and deodorization characteristics
Environmental Progress & Sustainable Energy·2025
Top-down selection of pit mud local microbial community for efficient anaerobic digestion of distilled grain waste
Bioresource Technology·2025
Dynamic interplay of p-coumaric acid metabolism, microbial succession, and volatile flavor dynamics in strong aroma-type Baijiu fermentation: A multi-omics perspective
LWT·2025Open Access
Unraveling Qu-aroma variation between inner and outer layers of medium-temperature Daqu: A multi-omics and sensory approach
International Journal of Food Microbiology·2025
Smartphone-enabled colorimetric Au@MnO2 hydrogel sensor for rapid visual detection of starch in Luzhou-Flavor Baijiu fermented grains
Journal of Food Composition and Analysis·2025
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Frequent Co-authors

Caihong Shen(13), Hui Qin(13), Changjun Hou(13), Danqun Huo(13), Jun Huang(7), Rongqing Zhou(7), Mei Yang(7), Chongde Wu(5), Rongqing Zhou(5), Yi Dong(4), Yao Jin(4), Yu Mu(4), Jun Huang(4), Qianglin Pan(4), Huifang Tang(4), Xianfeng Wang(4), Jian Mao(4), Ben Seymour(3), Zonghua Ao(3), Li‐Juan Chai(3)