Guangfa Xie

zhejiang shuren university

H指数:5

被引数:80

个人简介

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Enhancement of fermentation starter (Jiuyao) quality through reinforced inoculation of indigenous non-Saccharomyces species

通过强化接种本土非酿酒酵母菌种提高发酵 starters (Jiuyao) 的品质

LWT-Food Science and Technology

IF6.6

2026-07-010

OAAI

Dissecting the Differences Between Mechanically and Traditionally Fermented Chinese Rice Wine: Insights from Microbial Community and Metabolic Characteristics

解析机械发酵与传统发酵中国米酒之间的差异：来自微生物群落和代谢特征的见解

Food Microbiology

IF4.6

2026-03-190

PRE

Production of antibacterial bacterial cellulose through co-fermentation using Lactiplantibacillus plantarum and Pediococcus pentosaceus enhanced rice soaking wastewater

通过使用Lactiplantibacillus plantarum和Pediococcus pentosaceus共发酵利用稻米浸泡废水生产抗菌细菌纤维素

Industrial Crops and Products

IF6.2

2026-02-090

OAAI

Advances in the study of bitter compounds in alcoholic beverages: A review and implications for the production of Chinese Huangjiu

Journal of Food Composition and Analysis

IF4.6

2026-01-290

OAAI

Physicochemical characteristics and key aroma evolution in sauced duck curing

酱鸭腌制过程中的理化特性及关键香气演变

Poultry Science

IF4.2

2025-10-010

OAAI

Enhancing Ethyl Carbamate Reduction in Chinese rice wine: Optimal Neutral Urease Production and Immobilization by Staphylococcus hominis Strain NU-7

增强中国米酒中乙基氨基甲酸酯的减少：Staphylococcus hominis菌株NU-7的最优中性脲酶产生和固定化

LWT

IF0

2025-09-250

OAAI

Integration of multisensory technology and untargeted metabolomics to investigate the impact of geographic regions on the volatile and non-volatile metabolites of goji berry wine

整合多感官技术与非靶向代谢组学，以探究地理区域对枸杞酒挥发性与非挥发性代谢物的影响

Food Research International

IF8

2025-09-180

PRE

Flavoromics, sensory evaluation, metagenomics and untargeted metabolomics analysis of fermented tofu sheets from different regions of China

风味组学、感官评价、宏基因组学和非靶向代谢组学分析中国不同地区发酵豆腐皮

Journal of Food Composition and Analysis

IF4.6

2025-08-180

PRE

Effects of aging years on taste attributes of Huangjiu and their correlation with non-volatile compounds: A study based on E-tongue, UPLC-MS untargeted metabolomics, and WGCNA

黄酒陈酿年份对其风味属性的影响及其与非挥发性化合物的相关性：一项基于电子舌、UPLC-MS非靶向代谢组学和WGCNA的研究

FOOD CHEMISTRY

IF9.8

2025-05-310

PRE

Identification of core microbial communities and their influence on flavor-oriented traditional fermented sour cucumbers

核心微生物群落的鉴定及其对风味导向的传统发酵酸黄瓜的影响

Food Microbiology

IF4.6

2025-05-140

PRE

Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics

传统苋菜茎发酵过程中的代谢与微生物功能：来自元基因组学、风味组学和代谢组学的见解

FOOD CHEMISTRY

IF9.8

2025-05-011

PRE

Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu)

不同地区糯稻品种对中国黄酒微生物群落结构、代谢谱及风味特征的影响

FOODS

IF5.1

2025-04-030

Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics

FOOD CHEMISTRY

IF9.8

2025-03-010

PRE

Analyzing the contribution of top-down and bottom-up methods to the construction of synthetic microbial communities in Jiuyao

分析自上而下和自下而上方法对九瑶合成微生物群落构建的贡献

FOOD MICROBIOLOGY

IF4.6

2025-02-270

PRE

Elucidating core microbiota in yellow wine (Huangjiu) through flavor-oriented synthesis and construction of microbial communities

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Rapid identification of peanut oil adulteration by near infrared spectroscopy and chemometrics

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2024-11-011

PRE

Therapeutic Potential of Foodborne Indole Derived from Chinese Stinky Tofu in Reducing Intestinal Inflammation and Enhancing Barrier Function to Mitigate Alcoholic Liver Injury

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-09-200

PRE

Guangfa Xie

个人简介

教育背景

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