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

Gut microbiota-derived butyrate primes systemic immunity in honey bees by mediating lipid metabolic reprogramming

肠道菌群衍生的丁酸盐通过介导脂质代谢重编程来增强蜜蜂的全身免疫力

期刊:Nature Communications
影响因子:15.7
doi:10.1038/s41467-026-69073-0
Liu, Jiaming; Wu, Yashuai; Li, Zhenfang; Tang, Junbo; Zhou, Xin; Luo, Shiqi
代谢
微生物学
肠道菌群
代谢重编程
免疫/内分泌
发表日期：2026
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Ecological Risks in Daqu Storage and Their Impact on Baijiu Flavor: Precision Process Strategies for Damage Mitigation While Preserving Aroma

大曲储存中的生态风险及其对白酒风味的影响：在保持香气的同时减轻损害的精准工艺策略

期刊:Foods
影响因子:5.1
doi:10.3390/foods15071195
Song, Dandan; Zhang, Chunlin; Wu, Yashuai; Yang, Liang
发表日期：2026
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Molecular Informatics, Chemometrics, and Sensory Omics for Constructing an Umami Peptide Cluster Library Across the Entire Lager Beer Brewing Process

利用分子信息学、化学计量学和感官组学构建贯穿整个拉格啤酒酿造过程的鲜味肽簇库

期刊:Foods
影响因子:5.1
doi:10.3390/foods15040641
Wu, Yashuai; Yin, Ruiyang; Tian, Wenjing; Zhao, Wanqiu; Luo, Jiayang; Huang, Mingtao; Zhao, Dongrui
发表日期：2026
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Integrated Molecular Informatics and Sensory-Omics Study of Core Trace Components and Microbial Communities in Sauce-Aroma High-Temperature Daqu from Chishui River Basin

赤水河流域高温大曲酱香核心微量成分及微生物群落的分子信息学与感官组学综合研究

期刊:Foods
影响因子:5.1
doi:10.3390/foods15030599
Song, Dandan; Song, Lulu; Zhong, Xian; Wu, Yashuai; Zhang, Yuchao; Yang, Liang
微生物学
发表日期：2026
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Mining umami peptides in lager and multidimensional sensory evaluation of the beer body integrating computational biology with modern sensomics

结合计算生物学和现代感官组学，从拉格啤酒中挖掘鲜味肽并对啤酒酒体进行多维度感官评价

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103132
Wu, Yashuai; Yin, Ruiyang; Gao, Zhiyuan; Guo, Liyun; Song, Yumei; Zhao, Dongrui; Sun, Jinyuan; Huang, Mingquan; Sun, Baoguo
发表日期：2025
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From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu)

从匠人经验到科学阐释：中国传统发酵菌种（曲）的制备工艺、微生物多样性及其在食品中的应用

期刊:Foods
影响因子:5.1
doi:10.3390/foods14223814
Song, Dandan; Zhong, Xian; Wu, Yashuai; Guo, Jiaqi; Song, Lulu; Yang, Liang
微生物学
发表日期：2025
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The Identification and Analysis of Novel Umami Peptides in Lager Beer and Their Multidimensional Effects on the Sensory Attributes of the Beer Body.

拉格啤酒中新型鲜味肽的鉴定与分析及其对啤酒酒体感官属性的多维影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14152743
Wu Yashuai, Yin Ruiyang, Guo Liyun, Song Yumei, He Xiuli, Huang Mingtao, Ren Yi, Zhong Xian, Zhao Dongrui, Li Jinchen, Liu Mengyao, Sun Jinyuan, Huang Mingquan, Sun Baoguo
其它
发表日期：2025
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Lactobacillus Firm-5-derived succinate prevents honeybees from having diabetes-like symptoms

源自乳酸杆菌 Firm-5 的琥珀酸盐可预防蜜蜂出现类似糖尿病的症状

期刊:Proceedings of the National Academy of Sciences of the United States of America
影响因子:9.1
doi:10.1073/pnas.2405410121
Han, Benfeng; Hu, Jiawei; Yang, Chengfeng; Tang, Junbo; Du, Yating; Guo, Lizhen; Wu, Yashuai; Zhang, Xue; Zhou, Xin
糖尿病
代谢
发表日期：2024
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Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation

揭开芝麻白酒中烤芝麻的风味密码：利用现代分离技术和分子感官评价方法揭示芝麻白酒香气成分的新进展

期刊:Foods
影响因子:5.1
doi:10.3390/foods11070998
Chen, Hao; Wu, Yashuai; Wang, Junshan; Hong, Jiaxin; Tian, Wenjing; Zhao, Dongrui; Sun, Jinyuan; Huang, Mingquan; Li, Hehe; Zheng, Fuping; Sun, Baoguo
发表日期：2022
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"Key Factor" for Baijiu Quality: Research Progress on Acid Substances in Baijiu

白酒品质的“关键因素”：白酒中酸性物质的研究进展

期刊:Foods
影响因子:5.1
doi:10.3390/foods11192959
Wu, Yashuai; Hou, Yaxin; Chen, Hao; Wang, Junshan; Zhang, Chunsheng; Zhao, Zhigang; Ao, Ran; Huang, He; Hong, Jiaxin; Zhao, Dongrui; Sun, Baoguo
发表日期：2022
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