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

Exploring the influence of vacuum distillation on volatile profile and sensory characteristics of Rice-flavor baijiu

探讨真空蒸馏对米香白酒挥发性成分和感官特性的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103432
Ye, Dongqing; Zang, Xiaomin; Du, Qing; Qin, Chunyu; Yang, Ying; Li, Qun; Li, Jiemin; Chen, Shenxi; Wan, Ruijie; Sun, Jian; Zhang, Long; Huang, Xiaochuan
发表日期：2026
文献求助 收藏

Effects of dual-wavelength laser combined with periodontal flap surgery on periodontal parameters and inflammatory factors in patients with periodontic-endodontic lesions

双波长激光联合牙周翻瓣手术对牙周-牙髓病患者牙周参数和炎症因子的影响

期刊:Frontiers in Cellular and Infection Microbiology
影响因子:4.8
doi:10.3389/fcimb.2026.1773155
Xu, Lijie; Chai, Yanjie; Yao, Shenxi; Shen, Meijie
炎症/感染
炎症
发表日期：2026
文献求助 收藏

Effects of Xipayi Gingival Solution combined with minocycline hydrochloride on inflammatory cytokines and masticatory function in patients with chronic periodontitis

西帕依牙龈溶液联合盐酸米诺环素对慢性牙周炎患者炎症细胞因子和咀嚼功能的影响

期刊:Frontiers in Cellular and Infection Microbiology
影响因子:4.8
doi:10.3389/fcimb.2026.1739777
Shen, Meijie; Chai, Yanjie; Yao, Shenxi; Xu, Lijie
炎症/感染
细胞生物学
炎症
免疫/内分泌
发表日期：2026
文献求助 收藏

Needle-shaped diatom frustules in food as a possible promoter of esophageal squamous cell carcinoma in coastal southeastern China: A pilot study

食物中针状硅藻壳可能是中国东南沿海地区食管鳞状细胞癌的促发因素：一项初步研究

期刊:International Journal of Cancer
影响因子:4.7
doi:10.1002/ijc.70394
Wu, Haisheng; Li, Yang; Ran, Lihua; Xia, Zhiying; Guo, Pi; Deng, Shenxi; Conway, Erica; He, Yuan; Zheng, Jun; Zhu, Huachen; Tian, Linwei
细胞生物学
肿瘤
肿瘤免疫
发表日期：2026
文献求助 收藏

Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu

细菌群落与非生物因素共同作用，改善了中国浓香白酒自然发酵过程中的挥发性成分。

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.102068
Lin, Bin; Tang, Jie; Li, Qun; Zhu, Liping; Jiang, Wei; Ke, Hanbing; Wen, Zhang; Liu, Huaichen; Yang, Shengzhi; Yang, Qiang; Chen, Shenxi; Han, Peijie
微生物学
发表日期：2025
文献求助 收藏

Application of indigenous Saccharomycopsis fibuligera for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism

利用本土酵母菌Saccharomycopsis fibuligera发酵淡味白酒：微生物群落和风味代谢的变化

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2025.101008
Tang, Jie; Lin, Bin; Shan, Yimin; Zhang, Gang; Zhu, Liping; Jiang, Wei; Li, Qun; Zhang, Lei; Yang, Shengzhi; Yang, Qiang; Chen, Shenxi; Du, Hai
微生物学
代谢
发表日期：2025
文献求助 收藏

Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing

基于宏基因组学的白酒酿造过程中微生物群落动态和风味化合物相关性分析

期刊:Frontiers in Bioengineering and Biotechnology
影响因子:4.8
doi:10.3389/fbioe.2025.1638716
Li, Qun; Zhang, Long; Li, Rui; Tang, Jie; Lin, Bin; Qin, Chunyu; Jiang, Wei; An, Longxu; Zhang, Fan; Shi, Xingxing; Yang, Shengzhi; Yang, Qiang; Chen, Shenxi
微生物学
发表日期：2025
文献求助 收藏

Editorial: Diversity, function, and application of microbes in the fermentation or production of traditional food

社论：微生物在传统食品发酵或生产中的多样性、功能和应用

期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2025.1751159
Dong, Weiwei; Chen, Shenxi; Hu, Yuanliang
微生物学
发表日期：2025
文献求助 收藏

Temporal dynamics of abundant and rare microbial communities in fermented grains during Chinese light-aroma Baijiu fermentation

中国淡香白酒发酵过程中发酵谷物中丰富和稀有微生物群落的时间动态变化

期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2025.1640792
Lin, Bin; Jiang, Wei; Tang, Jie; Li, Qun; Li, Rui; Zhu, Liping; Zhang, Fan; Yang, Shengzhi; Yang, Qiang; Chen, Shenxi
微生物学
发表日期：2025
文献求助 收藏

Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications

传统白酒发酵中的酵母：多样性、功能、微生物相互作用及应用

期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2025.1652173
Dong, Weiwei; Peng, Yaxuan; Ma, Jiyuan; Hu, Yuanliang; Chen, Shenxi; Zhao, Shumiao
微生物学
Yeast
发表日期：2025
文献求助 收藏