Ming Hui

henan university of technology

H指数:18

被引数:1,013

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Real-time concentration prediction in column chromatography purification using NIR optical sensing and evolutionary attention-LSTM modeling

利用近红外光学传感和进化注意力-LSTM模型进行柱色谱纯化中的实时浓度预测

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2026-01-010

PRE

Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu

茅台风味白酒发酵过程中微生物演替及风味形成机制的多组学分析

Food Chemistry: X

IF8.2

2025-11-030

OAAI

Quality Control Strategies for Pit Mud Based on the Synergistic Effects of Flavor, Microorganisms and Physicochemical Factors

基于风味、微生物和理化因素协同效应的窖泥质量控制策略

Foods 2025, Vol. 14, Page 3326

IF5.1

2025-09-260

OAAI

Manganese dioxide-based in situ vaccine boosts antitumor immunity via simultaneous activation of immunogenic cell death and the STING pathway

二氧化锰基原位疫苗通过同时激活免疫原性细胞死亡和STING通路来增强抗肿瘤免疫

ACTA BIOMATERIALIA

IF9.6

2025-03-010

PRE

Self-assembled preparation of wheat germ gliadin and (- )-epigallo-catechin 3-gallate nanoparticles: Structural characterization, formation mechanism and bioactivity

小麦胚芽麸朊与(-)-表没食子儿茶素3-没食子酸酯纳米粒的自组装制备：结构表征、形成机制与生物活性

FOOD BIOSCIENCE

IF5.9

2025-02-010

PRE

Construction of an amylolytic Saccharomyces cerevisiae strain with high copies of α-amylase and glucoamylase genes integration for bioethanol production from sweet potato residue

FRONTIERS IN MICROBIOLOGY

IF4.5

2024-08-062

OAAI

A rational designed synthetic three-species alliance system for synergetic improvement on power generation from microbial fuel cell

CHEMICAL ENGINEERING JOURNAL

IF13.2

2024-02-015

PRE

Revealing the Antiperspirant Components of Floating Wheat and Their Mechanisms of Action through Metabolomics and Network Pharmacology

MOLECULES

IF4.6

2024-01-230

OAAI

Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry

不同菌种发酵对甘薯泥营养功能成分及风味物质的影响

FRONTIERS IN NUTRITION

IF5.1

2023-08-246

OAAI

Associations between wheat varieties and the functional microbial community of Nongxiangxing daqu from northern China

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-08-017

OAAI

Multi-protective effects of wheat embryo globulin on D-gal-induced aging mice

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2023-07-019

OAAI

Improvement of ε-Poly-L-lysine Production by Co-Culture Fermentation Strategy

FERMENTATION-BASEL

IF3.3

2023-06-304

Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-01-2748

OAAI

An overview on the two-component systems of Streptomyces coelicolor

关于双色链霉菌的两组分系统的概述

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2023-01-163

PRE

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-01-1110

OAAI

One-step enzymatic hydrolysis of sweet potato residue after gelatinization for bioethanol production by Saccharomyces cerevisiae

BIOMASS CONVERSION AND BIOREFINERY

IF4.1

2023-01-107

PRE

Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage

FRONTIERS IN MICROBIOLOGY

IF4.5

2022-07-2714

OAAI

Preparation and identification of an antioxidant peptide from wheat embryo albumin and characterization of its Maillard reaction products

JOURNAL OF FOOD SCIENCE

IF3.4

2022-05-237

PRE

Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation

益生菌发酵改性麦麸不溶性膳食纤维的结构，理化和功能特性

FRONTIERS IN NUTRITION

IF5.1

2022-05-0431

OAAI

Gene Mining and Flavour Metabolism Analyses of Wickerhamomyces anomalus Y-1 Isolated From a Chinese Liquor Fermentation Starter

FRONTIERS IN MICROBIOLOGY

IF4.5

2022-05-0213

OAAI

Ming Hui

个人简介

教育背景

工作经历

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