Ping Tang

Tianjin University of Science and Technology

H指数:6

被引数:275

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

Integrated electronic nose, GC–MS, and metagenomic analyses reveal volatile flavor and microbial community differences in heap-fermented grains of Jiangxiangxing Baijiu across different fermentation degrees

集成电子鼻、GC–MS和宏基因组学分析揭示不同发酵程度江香型白酒堆积发酵谷物中的挥发性风味和微生物群落差异

Food Research International

IF8

2026-08-080

PRE

Preparation and characterization of palm oil emulsions stabilized by red ginseng saponin at varying concentrations: Effects of environmental factors on emulsion stability

不同浓度红参皂苷稳定的棕榈油乳液制备与表征：环境因素对乳液稳定性的影响

Applied Food Research

IF6.2

2026-05-290

OAAI

The insight into instability mechanism of Jiangxiangxing Baijiu fermentation and the key functional regulation of Schizosaccharomyces pombe

江西兴行白酒发酵不稳定机制的洞察及裂殖酵母Schizosaccharomyces pombe的关键功能调控

Food Chemistry: X

IF8.2

2025-09-300

OAAI

Analysis and formation mechanism of Key aroma compounds with ammonia-like off-flavors in Jiang-flavored high-temperature daqu: Substances composition and main microorganisms

氨味异味关键香气化合物的分析与形成机制：高温江味大曲的物质组成及主要微生物

Food Bioscience

IF5.9

2025-09-250

PRE

Comparative machine learning strategies for improving antioxidant properties and aroma quality in fermented mung bean milkby Lactobacillus plantarum PC4

利用植物乳杆菌PC4发酵豌豆奶改善抗氧化特性和香气品质的比较机器学习策略

International Journal of Food Microbiology

IF5.2

2025-09-120

PRE

Physicochemical properties, microbial community evolution, and flavor compounds during the mechanized production of Jiangxiangxing high-temperature Daqu

在机械化生产江西行高温大曲期间，其理化性质、微生物群落演替以及风味化合物

LWT

IF0

2025-08-280

OAAI

Microbiomics and machine learning-assisted approaches reveal amino acid patterns in high-temperature Daqu

宏组学与机器学习辅助方法揭示了高温大曲中的氨基酸模式

Food Chemistry

IF9.8

2025-06-300

PRE

Unveiling the Metabolic Function of Three Types of High-Temperature Daqu During Baijiu Fermentation

揭示三种高温大曲在白酒发酵中的代谢功能

Journal of Food Biochemistry

IF4.2

2025-06-090

Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition

FOOD RESEARCH INTERNATIONAL

IF8

2024-09-011

PRE

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

阐明白酒的香气特征: 不同白酒中香气化合物的感官特征，分析方法，关键的气味活性化合物及其合成机理

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-04-0113

PRE

Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu

不同品质高温大曲关键香气化合物的表征及其与感官属性的关系

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-02-0114

OAAI

Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2017-08-0750

PREAI

Ping Tang

个人简介

教育背景

工作经历

荣誉奖项

研究方向