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Bei Wang

北京工商大学

H指数:48

被引数:1.1万

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Correction: Dietary Bacillus coagulans supplementation improves liver health and modulates hepatic metabolic profiles in juvenile fourfinger threadfin (Eleutheronema tetradactylum)

更正： Dietary Bacillus coagulans 补充剂可改善幼年四指马鲅 (Eleutheronema tetradactylum) 的肝脏健康并调节其肝代谢谱

Frontiers in Microbiology

IF4.5

2026-09-180

OA

Consumer Language-Based Sensory Descriptor Extraction and Volatile-Sensory Associations in Aged Light Flavor Baijiu

基于消费者语言的光香型白酒感官描述符提取及其挥发性-感官关联

Journal of Food Science

IF3.4

2026-09-170

PRE

Dietary Bacillus coagulans supplementation improves liver health and modulates hepatic metabolic profiles in juvenile fourfinger threadfin (Eleutheronema tetradactylum)

Dietary Bacillus coagulans supplementation improves liver health and modulates hepatic metabolic profiles in juvenile fourfinger threadfin (Eleutheronema tetradactylum) 膳食凝结芽孢杆菌补充剂可改善四指马鲅幼鱼的肝脏健康并调节其肝脏代谢谱

Frontiers in Microbiology

IF4.5

2026-08-280

OAAI

Spatially resolved metabolomics integrated with multi-omics analysis suggests a coordinated metabolic framework for lipid transformation and methyl ketone formation in Monascus-fermented cheese

空间分辨代谢组学结合多组学分析表明，红曲菌发酵奶酪中存在协调的代谢框架，用于脂质转化和甲基酮形成

IF9.8

2026-08-010

PRE

Predicting consumer acceptance of mozzarella cheese in a baked pizza application using volatile flavoromics and deep learning

利用挥发性风味组学和深度学习预测马苏里拉奶酪在烘焙披萨应用中的消费者接受度

International Dairy Journal

IF3.4

2026-08-010

PRE

Unveiling metabolic mechanism of aroma-active compounds during yogurt fermentation through volatilomics, sensomics, and untargeted metabolomics analysis

通过挥发性组学、感官组学和靶向代谢组学分析揭示酸奶发酵过程中香气活性化合物的代谢机制

Journal of Dairy Science

IF4.4

2026-05-300

OAAI

Strategies to Mitigate Allergenicity of Edible Insect Proteins: Mechanisms, Synergistic Approaches, and Future Directions for Low-Allergenicity Insect Food Development

食用昆虫蛋白过敏原性缓解策略：机制、协同方法及低过敏原性昆虫食品开发的未来方向

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2026-05-110

PRE

Predicting consumer preference for Cheddar cheese: A flavoromics-driven approach integrated with machine learning

预测切达干酪消费者偏好的风味组学驱动方法与机器学习集成

Food Bioscience

IF5.9

2026-05-090

PRE

Machine learning-based traceability and sensory prediction of cigar tobacco leaves: A dual-dimensional data comparison of volatile and non-volatile components

基于机器学习的雪茄烟草叶片的可追溯性与感官预测：挥发性与非挥发性成分的双维数据比较

Industrial Crops and Products

IF6.2

2026-04-290

OAAI

Extraction-Dependent Structural Diversity of White Kidney Bean Cotyledon Polysaccharides Determines Their Effects on Ex Vivo Fermentation of the Elderly Gut Microbiota

提取依赖性结构多样性决定了白芸豆子叶多糖对老年人肠道微生物体外的发酵效应

IF5

2026-02-110

OA

Molecular Sensory Science Elucidates the Contribution of Methyl Ketones to the Creamy Aroma of Monascus-Fermented Cheese

Current Research in Food Science

IF7

2026-01-270

OAAI

Dairy flavor measurements from materials to human perception: Emerging trends and applications

Trends in Food Science & Technology

IF15.4

2026-01-230

PRE

The Impact of Brewing Water pH on Green Tea Infusion Flavor Quality: A Microstructural Perspective of Tea Leaves

茶叶pH值对绿茶冲泡风味品质的影响：从茶叶微观结构角度出发

JOURNAL OF FOOD SCIENCE

IF3.4

2025-12-010

PRE

Glycyrrhiza polysaccharide-adjuvanted liposomal vaccine potentiates tumor immunotherapy through lymph node-targeted modulation of the DC-T cell axis

甘草多糖佐剂脂质体疫苗通过靶向淋巴结调节DC-T细胞轴来增强肿瘤免疫治疗

Journal of Experimental & Clinical Cancer Research

IF12.8

2025-11-280

OA

QDA and electronic nose combined with machine learning methods to quickly predict consumer preference of Cheddar cheese

QDA与电子鼻结合机器学习方法，快速预测切达干酪的消费者偏好

Journal of Dairy Science

IF4.4

2025-11-280

OAAI

Enhancing nutty flavor in Cheddar cheese through a novel strategy targeting 3-methylbutanal biosynthesis during ripening

通过一种靶向成熟过程中3-甲基丁醛生物合成的新型策略增强切达奶酪的坚果风味

Food Bioscience

IF5.9

2025-11-120

PRE

Association between metabolic multimorbidity and the risk of cardiovascular disease, kidney disease, and mortality: longitudinal evidence from CHARLS (2011–2020)

代谢性多病共存与心血管疾病、肾脏疾病及死亡风险之间的关联：CHARLS (2011–2020) 的纵向证据

IF3.2

2025-10-280

PRE

Investigation of volatile compounds in Kazak cheese fermented with different lactic acid bacteria using flavoromics and in silico methods

利用风味组学和计算机模拟方法对不同乳酸菌发酵的哈萨克奶酪中的挥发性化合物进行研究

Food Bioscience

IF5.9

2025-10-230

PRE

Multilayer Cr-DLC composite coatings on Cu molds for precision glass molding

铜模具上的多层Cr-DLC复合涂层用于精密玻璃成型

Diamond and Related Materials

IF5.1

2025-10-010

PRE

Neuroevolution Potential-Driven Accurate and Efficient Discovery of Mechanical Behavior and Nanocluster Dynamics in TiAl Alloys

神经进化潜力驱动下对TiAl合金机械行为和纳米团簇动力学的精确高效发现

IF0

2025-09-200

PRE