Yan Xu - Publications & Citations

Yan Xu

jiangnan university

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11论文数

0被引数

收录论文 12

发表时间

Absolute quantification and interpretable machine learning reveal the effects of pile turning on the microecology of stacking fermentation in sauce-flavor Baijiu 绝对定量和可解释机器学习揭示翻堆对酱香型白酒堆积发酵微生态的影响

Food Bioscience

IF5.9

2026-09-10

PREAI

Jiayi Li; Shuai Li; Haolin Mi; Feng Yi; Jinyuan Sun; Bowen Wang; Liang Yang; Hai Du; Yan Xu

A volatile-based aroma complexity index for Nongxiangxing baijiu 基于挥发性化合物的浓香型白酒香气复杂度指数

Food Chemistry-X

IF8.2

2026-09-09

OAAI

Huijing Lan; Jia Zheng; Dong Zhao; Jian Su; Yanping Lu; Shuang Chen; Yan Xu

Synergizing high-level protein productivity with robust physiological traits via multi-scale droplet microfluidics-integrated evolution engineering 通过多尺度液滴微流控集成的进化工程协同高蛋白生产与强生理特性

Chemical Engineering Journal

IF13.2

2026-09-07

PREAI

Xiaoyu Xu; Xinyu Yu; Xihao Liao; Yujing Tang; Yulu Zhao; Jiacheng Sun; Lu Wang; Xue Wang; Yan Xu; Chong Zhang; Xiao-Wei Yu

Investigating microbial communities and metabolic dynamics in jiupei from cellars of different ages: An integrated amplicon and metabolomic analysis of Mianrou-style Baijiu 探究不同窖龄窖池中九培微生物群落及代谢动态：米香型白酒的整合扩增子与代谢组学分析

Food Bioscience

IF5.9

2026-09-03

PREAI

Longyun Zhang; Chun Pu; Congzhi Zhang; Fengxue Guo; Jiaojiao Song; Xiangyang Ge; Yan Xu

Co-culture fermentation of Cili (Rosa roxburghii Tratt) fruit with Bacillus subtilis and lactic acid bacteria: Effects on bread quality, bioactive content, and functional properties 刺梨（Rosa roxburghii Tratt）果实与枯草芽孢杆菌（Bacillus subtilis）及乳酸菌共培养发酵：对面包品质、生物活性成分及功能性质的影响

Applied Food Research

IF6.2

2026-08-22

OAAI

Angelo Uriho; Jacob Ojobi Omedi; Anqi Wang; Cheng Chen; Shuning Zhang; Li Liang; Yan Xu; Ning Li; Weining Huang; Zhongkai Zhou

Ecological and functional succession of the microbial community during pit mud maturation in Nongxiangxing Baijiu 在浓香型白酒窖泥熟化过程中微生物群落的生态演替与功能演替

Current Research in Microbial Sciences

IF5.8

2026-07-05

OAAI

Lei Tian; Ji Qin; Yue Deng; Liling Liu; Shouqin Wang; Mei Zhang; Tongwei Guan; Yan Xu

Synthesis and Application of MUV-10/Graphene Oxide Composite Fibers for Headspace SPME-GC-MS Determination of Flavor Compounds in Baijiu MUV-10/氧化石墨烯复合纤维的合成及其在顶空固相微萃取-气相色谱-质谱法测定白酒风味化合物中的应用

Journal of Food Composition and Analysis

IF4.6

2026-06-20

OAAI

Chengyong Jin; Yu Li; Guangyuan Jin; Juan Jin; Yutao Lv; Zhe Dang; Yafang Feng; Yan Xu

Challenges and perspectives for engineering studies on traditional food solid-state fermentation: insights from Baijiu production 传统食品固态发酵工程研究的挑战与展望：白酒生产的启示

Future Foods

IF8.2

2026-05-30

OAAI

Guangyuan Jin; Jiahe Mao; Chengyong Jin; Yang Zhu; René H. Wijffels; Yan Xu; Arjen Rinzema

Protein Structuromics Reveals a Loop-Controlled Half-Open Active Pocket Conformation Throughout Fe(II)/α-ketoglutarate-Dependent Dioxygenase Catalytic Cycle 蛋白质结构组学揭示Fe(II)/α-酮戊二酸依赖性双加氧酶催化循环中由环控制的开半活性口袋构象

Advanced Science

IF14.1

2026-05-26

OAAI

Lunjie Wu; Huan Liu; Songyin Zhao; Lei Qin; Jiarui Li; Jun Wang; Zixuan Dai; Jie Gu; Yan Xu; Feiran Li; Yao Nie

Modelling of spatial heterogeneity during solid-state fermentation 固态发酵过程中空间异质性的建模

LWT

IF0

2026-05-07

OAAI

Guangyuan Jin; Jiahe Mao; Shuhan Xin; Yang Zhu; Bowen Wang; Yan Xu

Designing a Synthetic Microbial Community to Enhance Flavor Compound Production in Sesame Flavor-Type Baijiu Fermentation 设计合成微生物群落以增强芝麻香型白酒发酵中的风味化合物生产

Foods

IF5.1

2026-04-23

OAAI

Xueao Ji; Xiaowei Yu; Yan Xu; Qun Wu

Characterization of Retronasal Aroma Differences in High- and Low-Alcohol Jiangxiangxing Baijiu Using Temporal Sensory Evaluation, Retronasal Olfactory Thresholds, and Dose-over-Threshold Analysis 高、低酒精度酱香型白酒口腔内香气差异的特征：基于时间感官评价、口腔内嗅觉阈值和剂量-阈值分析

Foods

IF5.1

2026-03-31

OAAI

Jun Zhang; Yehui Han; Xiaolong You; Xiaochun Zhu; Youlan Sun; Feng Hu; Xiaowei Yu; Shuang Chen; Yan Xu

研究方向