日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation

揭示蚕豆酱发酵过程中微生物群落空间异质性的演替

期刊:Applied and Environmental Microbiology
影响因子:3.7
doi:10.1128/aem.00621-23
Zhao, Shuai; Niu, Chengtuo; Wang, Yiheng; Zan, Youlong; Zheng, Feiyun; Liu, Chunfeng; Wang, Jinjing; Li, Qi
微生物学
发表日期：2023
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Development of a Rapid and Sensitive Fluorescence Sensing Method for the Detection of Acetaldehyde in Alcoholic Beverages

开发一种快速灵敏的荧光传感方法用于检测酒精饮料中的乙醛

期刊:Foods
影响因子:5.1
doi:10.3390/foods11213450
Liu, Yisong; Liu, Chunfeng; Xu, Xin; Niu, Chengtuo; Wang, Jinjing; Zheng, Feiyun; Li, Qi
IF
发表日期：2022
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Fed-Batch Fermentation of Saccharomyces pastorianus with High Ribonucleic Acid Yield

利用补料分批发酵法高效生产巴氏酵母菌核糖核酸

期刊:Foods
影响因子:5.1
doi:10.3390/foods11182742
Chen, Hao; Wang, Jinjing; Li, Qi; Xu, Xin; Niu, Chengtuo; Zheng, Feiyun; Liu, Chunfeng
发表日期：2022
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A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer

开发具有更高 NADH 利用率的拉格酵母以提高工业啤酒风味稳定性的新方法

期刊:Foods
影响因子:4.7
doi:10.3390/foods10123057
Xin Xu, Chengtuo Niu, Chunfeng Liu, Jinjing Wang, Feiyun Zheng, Qi Li
微生物学
Yeast
发表日期：2021
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Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste

中国传统蚕豆酱中生物胺的评价与预测

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-020-04781-z
Liu, Chunfeng; Zhu, Tianao; Song, Haoyang; Niu, Chengtuo; Wang, Jinjing; Zheng, Feiyun; Li, Qi
发表日期：2021
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Genome Sequence of the Lager-Brewing Yeast Saccharomyces sp. Strain M14, Used in the High-Gravity Brewing Industry in China

中国高浓度啤酒酿造业所用拉格啤酒酿造酵母菌株M14的基因组序列

期刊:
影响因子:
doi:10.1128/genomeA.01194-17
Liu, Chunfeng; Li, Qi; Niu, Chengtuo; Zheng, Feiyun; Li, Yongxian; Zhao, Yun; Yin, Xiangsheng
Yeast
发表日期：2017
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