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Jiamin Zhang

Chengdu University

No. 1 Shi Lin Upper Street

Chengdu

China

  • Chengdu University

SCHOLARLY PAPERS

4

DOWNLOADS

103

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

The effect of slightly acidic electrolyzed water on the quality and volatile components of rabbit meat during superchilling storage

Number of pages: 67 Posted: 10 Dec 2025
Hong Zuo, Jiamin Zhang, Bo Wang, Zhoulin Wu, Jiamin Liang, Zhilan Dong and zhonghua Tang
Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University and Chengdu University
Downloads 39 (1,196,171)

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Slightly acidic electrolyzed water, Rabbit meat, Microbial community structure, Superchilling, Volatile components

2.

Integration of Microbial Diversity and Metabolite Profiles Reveals the Effects of Staphylococcus xylosus and Staphylococcus carnosus on Flavor Formation in a Fermented Meat Product Model System

Number of pages: 43 Posted: 24 Dec 2025
Lili Ji, Song Yang, Wei Wang, Bo Wang, Meijun Zeng, Yi Luo, Xiaoping Yu and Jiamin Zhang
Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University and Chengdu University
Downloads 27 (1,359,097)

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Staphylococcus xylosus, Staphylococcus carnosus, Physicochemical properties, Fermented model system, Microbial diversity, Non-volatile metabolite profile.

3.

Integration of Microbial Diversity and Metabolite Profiles Reveals the Effects of Staphylococcus xylosus and Staphylococcus carnosus on Flavour Formation in a Fermented Meat Product Model System

Number of pages: 35 Posted: 06 Sep 2025
Lili Ji, Song Yang, Bo Wang, Meijun Zeng, Yi Luo, Xiaoping Yu, Wei Wang and Jiamin Zhang
Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University and Chengdu University
Downloads 26 (1,385,945)

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Keywords: Staphylococcus xylosus, Staphylococcus carnosus, Fermented model system, Microbial diversity, Non-volatile metabolite profile.

4.

Multi-omics analysis of fatty acids, lipid composition and volatile flavor compounds in different rabbit meat tissues

Number of pages: 58 Posted: 29 Jan 2026
Xiulian Wang, Ting Bai, Xinyu Hu, Wenqing Du, Bin Wen, Zhoulin Wu, Xiangchao Fu, Rui Zhang and Jiamin Zhang
Chengdu University, Chengdu University, Chengdu University, Sichuan Academy of Grassland Sciences, Sichuan Academy of Grassland Sciences, Chengdu University, Sichuan Academy of Grassland Sciences, Chengdu University and Chengdu University
Downloads 11 (1,548,648)

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rabbit meat tissue, free fatty acid, lipid, Volatile flavor compounds, Correlation analysis