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

Comparative study on key aroma components of Hongqu Huangjiu with different sugar contents through aroma analysis technology

利用香气分析技术对不同糖含量的红曲黄酒的关键香气成分进行比较研究

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103720
Zheng, Siman; Huo, Yangyang; Wang, Juan; Cao, Tianyi; Huang, Mingquan; Liu, Hongqin; Wu, Jihong; Zhang, Jinglin; Ren, Qing; Zhao, Dongrui
发表日期：2026
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Interpretable machine learning for the grade prediction of strong flavor yuanjiu (crude Baijiu) based on HS-GC-IMS

基于HS-GC-IMS的强味元酒（原白酒）等级预测的可解释机器学习方法

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103780
Ouyang, Jia; Zhao, Jinsong; Huang, Mingquan; Liu, Hongqin; Sun, Baoguo; Wu, Jihong; Li, Hehe; Zhao, Dongrui
多发性硬化症
发表日期：2026
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Characterization of Key Odorants in Jimo Huangjiu Using a Characteristic Aroma-Directed Screening Strategy

利用特征香气导向筛选策略对即墨黄酒中的关键香气成分进行表征

期刊:Foods
影响因子:5.1
doi:10.3390/foods15061111
Yu, Hongtao; Zheng, Siman; Chen, Liuxi; Wang, Juan; Liu, Hongqin; Zhang, Jinglin; Huang, Mingquan; Wu, Jihong; Zhao, Dongrui; Li, Jinchen
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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Ethanol Regulates Bitterness Perception of the Trp-Ile-Lys-Lys (WIKK) Peptide by Activating the Human Bitter Receptor T2R47

乙醇通过激活人苦味受体T2R47来调节Trp-Ile-Lys-Lys (WIKK)肽的苦味感知

期刊:Foods
影响因子:5.1
doi:10.3390/foods15040751
Cong, Xiangyun; Wu, Ziyan; Wu, Jihong; Huang, Mingquan; Sun, Weizheng; Sun, Ying; Zhao, Dongrui; Zheng, Fuping
信号转导
Human
发表日期：2026
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Mendelian randomization analysis of the causal relationship between low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and androgenic alopecia

孟德尔随机化分析低密度脂蛋白胆固醇、高密度脂蛋白胆固醇和雄激素性脱发之间的因果关系

期刊:Medicine
影响因子:1.4
doi:10.1097/MD.0000000000047231
Fu, MingShan; Mai, PengYu; Zheng, MingJing; Zhou, WenChao; Zhao, DongRui
代谢
免疫/内分泌
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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Multi-Technique Flavoromics for Identifying Key Differential Volatile Compounds Underlying Sensory Profiles in Lager Beers

多种技术风味组学用于识别拉格啤酒感官特征的关键差异挥发性化合物

期刊:Foods
影响因子:5.1
doi:10.3390/foods14193428
Chen, Yiyuan; Huang, He; Yin, Ruiyang; He, Xiuli; Guo, Liyun; Song, Yumei; Zhao, Dongrui; Sun, Jinyuan; Li, Jinchen; Huang, Mingquan; Sun, Baoguo
发表日期：2025
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Unveiling Disparities in Beer Consumer Behavior and Key Drivers Across Regions in China

揭示中国不同地区啤酒消费者行为差异及关键驱动因素

期刊:Foods
影响因子:5.1
doi:10.3390/foods14213799
Xie, Jiang; Chen, Yiyuan; Yin, Ruiyang; Yuan, Xin; Guo, Liyun; Zhao, Dongrui; Sun, Jinyuan; Li, Jinchen; Liu, Mengyao; Sun, Baoguo
发表日期：2025
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Development and Validation of a Consumer-Oriented Sensory Evaluation Scale for Pale Lager Beer

开发和验证面向消费者的淡色拉格啤酒感官评价量表

期刊:Foods
影响因子:5.1
doi:10.3390/foods14162834
Chen, Yiyuan; Yin, Ruiyang; Guo, Liyun; Zhao, Dongrui; Sun, Baoguo
发表日期：2025
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