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

Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC-MS/MS, and HS-GC-IMS technologies

利用电子鼻、顶空固相微萃取-气相色谱-串联质谱和顶空气相色谱-离子迁移谱技术对不同类型白酒中的关键风味化合物进行比较分析

Huang, Yongji; Wang, Ling; Li, Yulang; Chen, Yunxin; Chen, Guangjing; Jia, Luyu; Ge, Yonghui

Microwave-driven lipid remodeling coordinates flavor genesis in Idesia polycarpa: a multi-omics interrogation

微波驱动的脂质重塑协调多果伊德西亚的风味生成:多组学研究

Liu, Wenxuan; Wang, JinHua; Ping, Hongrui; Yang, Jinxiang; Zhong, Zhaoxue; Song, Mingfa; Ge, Yonghui

Comparative study on the effects of different drying technologies on the structural characteristics and biological activities of polysaccharides from Idesia polycarpa maxim cake meal.

不同干燥技术对 Idesia polycarpa maxim 饼粕多糖结构特征和生物活性的影响的比较研究

Zhang Qiuqiu, Huang Renshuai, Wang Lisha, Ge Yonghui, Fang Honggang, Chen Guangjing

Effects of Different Drying Methods on Volatile Flavor Compounds in Idesia Polycarpa Maxim Fruit and Oil

不同干燥方法对多果木果实及油中挥发性风味化合物的影响

Ping, Hongrui; Ge, Yonghui; Liu, Wenxuan; Yang, Jinxiang; Zhong, Zhaoxue; Wang, Jinhua

Simultaneous extraction of oil, protein and polysaccharide from Idesia polycarpa Maxim cake meal using ultrasound combined with three phase partitioning

利用超声波结合三相分配法同时提取多果木豆饼粕中的油脂、蛋白质和多糖

Shi, Xin; Zhang, Qiuqiu; Yang, Jintao; Huang, Renshuai; Ge, Yonghui; Wang, Jinhua; Chen, Guangjing

Process Optimization, Structural Characterization, and Calcium Release Rate Evaluation of Mung Bean Peptides-Calcium Chelate

绿豆肽-钙螯合物的工艺优化、结构表征和钙释放速率评价

Zhai, Wenliang; Lin, Dong; Mo, Ruoshuang; Zou, Xiaozhuan; Zhang, Yongqing; Zhang, Liyun; Ge, Yonghui

Synthesis and Bioactivities Study of Novel Pyridylpyrazol Amide Derivatives Containing Pyrimidine Motifs

含嘧啶基团的新型吡啶基吡唑酰胺衍生物的合成及生物活性研究

Wu, Wenneng; Chen, Meihang; Fei, Qiang; Ge, Yonghui; Zhu, Yingying; Chen, Haijiang; Yang, Maofa; Ouyang, Guiping