未登录

Q

Qi Peng

shaoxing university

H指数:11

被引数:476

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

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

IF0

2025-09-250

OAAI

Comprehensive multi-omics analysis of secondary distillate from fermented Huangjiu residue: Insights into flavor formation and microbial dynamics

发酵黄酒残渣二次蒸馏液的综合多组学分析：风味形成与微生物动态的见解

IF9.8

2025-04-280

PRE

Unveiling the relationship of volatile compounds and microbial communities in light-struck taste rice wine: A comprehensive analysis

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-12-010

PRE

Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis

IF9.8

2024-12-010

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

Comparative study of volatile compounds and metabolic pathways of Congou black tea from four regions based on sensory evaluation and HS-SPME/GC-MS - MS

MICROCHEMICAL JOURNAL

IF5.1

2024-10-011

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

Analysis of flavor substances in Shaoxing traditional hand-made Jiafan wine with different amounts of ZaoShao liquor

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-03-212

PRE

Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)

FOOD RESEARCH INTERNATIONAL

IF8

2023-10-0121

PRE

Spatial and temporal distribution of environmental microbiota in Chinese rice wine (Huangjiu) natural fermentation wineries

FOOD BIOSCIENCE

IF5.9

2023-10-018

PRE

Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue

FOOD RESEARCH INTERNATIONAL

IF8

2023-10-0129

PRE

Source analysis and control strategy of VOCs and PM2.5 in high ozone season in industrial zone of Shaoxing city, China

绍兴市工业区臭氧高峰期VOCs和PM2.5来源分析及控制策略

WATER AIR AND SOIL POLLUTION

IF3

2023-05-182

PRE

Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-10-0137

PRE

Rapid detection of adulteration of glutinous rice as raw material of Shaoxing Huangjiu (Chinese Rice Wine) by near infrared spectroscopy combined with chemometrics

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2022-08-015

PRE

Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC-MS metabolomics

FOOD CHEMISTRY-X

IF8.2

2022-06-0123

OAAI

The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages

FOOD SCIENCE & NUTRITION

IF3.8

2022-04-0727

OA

Influence of different yeast strains on the quality of fermented greengage (Prunus mume) alcoholic beverage and the optimization of fermentation conditions

不同酵母菌株对发酵青梅 (Prunus mume) 酒精饮料品质的影响及发酵条件的优化

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-05-0114

PREAI

Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-03-0128

PREAI

Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods

IF9.8

2015-07-0167

PREAI

One-Pot Enzymatic Conversion of Sucrose to Synthetic Amy lose by using Enzyme Cascades

IF13.1

2014-03-3155

PREAI