Li‐Juan Chai

Jiangnan University — China

Agricultural and Biological Sciences · Life Sciences

25h-index1.9kcitations68works8.62yr avg
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Research Topics

Fermentation and Sensory Analysis(42), Tea Polyphenols and Effects(15), Probiotics and Fermented Foods(13), Microbial Metabolism and Applications(13), Food Quality and Safety Studies(12)

Publications68 total

In-situ single-cell Raman spectroscopy profiling of fifteen food yeast species: Integrated viability monitoring, identification and enumeration
Talanta·2025
Comprehensive analysis of microbial communities, metabolites, and biogenic amines in bagged fermented chili paste at varying salt levels
Food Bioscience·2025
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
Adaptive responses and molecular mechanisms of Lactiplantibacillus plantarum to citric acid stress
International Journal of Food Microbiology·2025· 1 cited
Microbial engineering for Baijiu quality enhancement: Insights and perspectives
Trends in Food Science & Technology·2025· 10 cited
Featured Cover: Cover Image, Volume 24, Issue 4
Comprehensive Reviews in Food Science and Food Safety·2025Open Access
Strong‐Flavor Baijiu Pit Mud Microbiome in the Context of Modern Industry: From a Black Box Under Empiricism to the Gradual Revelation of Microbial Ecosystems
Comprehensive Reviews in Food Science and Food Safety·2025· 6 cited
Time series comparative genomics analysis reveals the adaptive evolution of caproic acid-producing bacteria to the long-term liquor brewing environment
Food Bioscience·2025· 3 cited
Lactic acid bacteria-mediated transformation of black tea extract: Insights into metabolite profile and sensory characteristics
Food Bioscience·2025· 6 cited
Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
Food Chemistry X·2025· 11 citedOpen Access
Microbial-Driven Tradeoffs in Fermented Chili Paste: Salinity Modulates Flavor Enrichment and Biogenic Amines Synthesis
SSRN Electronic Journal·2025Open Access
Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass
Food Chemistry X·2025· 7 citedOpen Access
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function
Food Research International·2024· 12 cited
Seasonality shapes the microbiota and metabolome of strong-flavor Baijiu during fermentation and affects its flavor characteristics
Food Bioscience·2024· 9 cited
Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation
LWT·2024· 15 citedOpen Access
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
Food Bioscience·2024· 31 cited
Identification and Characterization of an R-M System in <i>Paracoccus denitrifican</i> DYTN-1 to Improve the Plasmid Conjugation Transfer Efficiency
Journal of Microbiology and Biotechnology·2024Open Access
Comparative genomics of Clostridium tyrobutyricum reveals signatures of environment-specific adaptation and metabolic potentials
Food Bioscience·2024· 2 cited
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
Food Chemistry·2024· 37 cited
[Metagenomics unveils the differences in the functions of microbial community of medium-temperature Daqu before and after maturation].
PubMed·2024· 3 cited
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Frequent Co-authors

Zhen‐Ming Lu(44), Zhenghong Xu(41), Jin‐Song Shi(39), Caihong Shen(28), Songtao Wang(26), Xiaojuan Zhang(19), Xiao‐Juan Zhang(11), Suyi Zhang(8), Xiaojuan Zhang(7), Wei Qian(6), Wei Shi(6), Xiao-Zhong Zhong(6), Songtao Wang(6), Guan-Yu Fang(5), Pengxiang Xu(5), Yang Yang(4), Jun-Lan Mei(4), Mingye Peng(4), Qi Li(3), Xiao Chen(3)