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肖

肖作兵 (Zuobing Xiao)

School of Agriculture and Biology

39H指数
120论文数
4.3K被引数
收录论文 68
发表时间
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Decoding flavor differentiation in five representative dried chili peppers: an integrated sensory and multi-dimensional chemical profiling approach解析五种代表性干辣椒的风味差异：一种整合感官评价和多维化学分析的方法
errEuropean Food Research and Technology
IF3.2
err2026-09-02
err0
PREAI
errLili Zhao; Yiqing Li; Haobo Jin; Wei Zhou; Dongying Song; Mingqi Wang; Zuobing Xiao; Zhaogai Wang
err分享
err收藏
The Key Flavor Substance in Zanthoxylum Preventing Alzheimer’s Disease through Insulin Signaling通过胰岛素信号通路预防阿尔茨海默病的花椒关键风味物质
errJournal of Agricultural and Food Chemistry
IF6.2
err2025-07-22
err0
PREAI
errHeng Wang; Diyi Wu; Yuqin Jiang; Guihua Jia; Qing Xiao; Hong Liang; Ning Ma; Boyong Hu; Ruotong Zhao; Haoming Lv; Yinuo Ma; Dong-Qing Wei; Lingjun Zheng; Zuobing Xiao
err分享
err收藏
Application of cyclodextrin-based microcapsules in food flavors and fragrances环糊精基微胶囊在食品风味和香精中的应用
errCarbohydrate Polymers
IF12.5
err2025-06-27
err0
PREAI
errZuobing Xiao; Ziyao Xu; Liyuan Zhou; Yanxiang Kang; Yunwei Niu; Di Zhao
err分享
err收藏
Zebrafish as a model for olfactory research: A systematic review from molecular mechanism to technology application斑马鱼作为嗅觉研究的模型：从分子机制到技术应用的系统综述
errFOOD CHEMISTRY
IF9.8
err2025-06-09
err0
PREAI
errZhu, Jiancai; Chen, Yingqian; Liu, Xiaojie; Sun, Zhenchun; Zhang, Jing; Shen, Tianyin; Niu, Yunwei; Xiao, Zuobing
err分享
err收藏
Mechanism of sweetening effect of 2-methylbutyric acid and other 9 acids from sweet orange investigated by sensory evaluation, electronic tongue, and molecular simulation
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2025-02-13
err0
PREAI
errXiao, Zuobing; Shen, Bingjian; Niu, Yunwei; Zhu, Jiancai; Yu, Yamin; She, Yuanbin; Zhou, Rujun; Wang, Zhaogai; Zhang, Jing
err分享
err收藏
Reviewing the Mechanisms of the Interaction of Characteristic Aroma Compounds of Longjing Tea with S-curve, Molecular Docking, and Molecular Dynamics Simulation: With a Focus on (+)-(1R,2S)-Methyl Epijasmonate and β-Ionone as Examples用s曲线、分子对接和分子动力学模拟回顾龙井茶特征香气化合物的相互作用机理 -- 以 ()-(1R，2s)-表茉莉酸甲酯和 β-紫罗兰酮为例
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2025-02-03
err0
PREAI
errZhu, Jiancai; Liu, Xiaojie; Sun, Zhenchun; Shen, Tianyin; Wang, Zhaogai; Yang, Enqing; Niu, Yunwei; Xiao, Zuobing
err分享
err收藏
Effects of amino acids on the release of acidic odor compounds in Langjiu and its potential mechanisms
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-01-01
err0
PREAI
errNiu, Yunwei; Qiao, Mengdong; Ye, Yuanqing; Li, Tianyu; Xu, Liangtao; Xu, Liyang; Xiao, Zuobing
err分享
err收藏
Comparative Investigation of Aroma-Active Volatiles in (Ruixue, Liangzhi, Crystal Fuji, and Guifei) Apples by Application of Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and Two-Dimensional Gas Chromatography-Quadrupole Mass Spectrometry (GC x GC-qMS) Coupled with Sensory Molecular Science
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-11-04
err3
PREAI
errMa, Ning; Zhu, Jiancai; Wang, Heng; Qian, Michael C.; Xiao, Zuobing
err分享
err收藏
Study on the mechanism of glucose-lowering and sweetening of key sweet aroma compounds in sweet orange甜橙关键甜味化合物降糖增甜机理的研究
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-11-01
err0
PREAI
errNiu, Yunwei; Wei, Jie; Zhu, Jiancai; Feng, Haohua; Ren, Yukun; Guo, Zhimin; Zhang, Jing; Zhou, Rujuan; She, Yuanbin; Wang, Zhaogai; Xiao, Zuobing
err分享
err收藏
Mechanism of the interaction between olfactory receptors and characteristic aroma compounds in sweet orange juice
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-09-01
err2
errOAAI
errXiao, Zuobing; Li, Qi; Niu, Yunwei; She, Yuanbin; Sun, Zhenchun; Zhang, Jing; Wang, Zhaogai; Zhou, Rujun; Zhu, Jiancai
err分享
err收藏
Preparation of mussel-inspired adhesion nanocapsules and their application on cotton fabrics
errPROGRESS IN ORGANIC COATINGS
IF7.3
err2024-09-01
err0
PREAI
errZhao, Di; Li, Zhibin; Zhao, Qixuan; Sun, Pingli; Kang, Yanxiang; Xia, Jiayi; Xiao, Zuobing; Niu, Yunwei
err分享
err收藏
Unraveling the characteristic aroma compounds in Longjing tea and their interaction mechanisms with S-curve and broad-spectrum olfactory receptors using molecular docking基于分子对接的龙井茶特征香气化合物及其与s曲线和广谱嗅觉受体的相互作用机制研究
errFOOD BIOSCIENCE
IF5.9
err2024-08-01
err1
PREAI
errXiao, Zuobing; Shen, Tianyin; Niu, Yunwei; Ke, Qinfei; Sun, Zhenchun; Yang, Enqing; Liu, Xiaojie; Zhang, Jing; Zhu, Jiancai
err分享
err收藏
Elucidation of the sweetening mechanism of sweet orange fruit aroma compounds on sucrose solution using sensory evaluation, electronic tongue, molecular docking, and molecular dynamics simulation感官评价、电子舌、分子对接和分子动力学模拟阐明甜橙果实香气化合物对蔗糖溶液的增甜机理
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-08-01
err2
errOAAI
errXiao, ZuoBing; Gao, JiaWen; Niu, YunWei; Wang, Zhaogai; Zhou, Rujuan; Zhang, Jing; Zhu, JianCai
err分享
err收藏
Multiple effects of spicy flavors on neurological diseases through the intervention of TRPV1: a critical review
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2024-07-23
err0
PREAI
errHu, Boyong; Wang, Heng; Liang, Hong; Ma, Ning; Wu, Diyi; Zhao, Ruotong; Lv, Haoming; Xiao, Zuobing
err分享
err收藏
Inclusion complexes of fl-cyclodextrin with isomeric ester aroma compounds: Preparation, characterization, mechanism study, and controlled release
errCARBOHYDRATE POLYMERS
IF12.5
err2024-06-01
err11
PREAI
errXiao, Zuobing; Yu, Peiran; Sun, Pingli; Kang, Yanxiang; Niu, Yunwei; She, Yuanbin; Zhao, Di
err分享
err收藏
Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2024-02-17
err6
PREAI
errXiao, Zuobing; Shen, Tianyin; Ke, Qinfei; Shen, Xiaojie; Yang, Enqing; Sun, Zhenchun; Niu, Yunwei; Zhu, Jiancai
err分享
err收藏
Unraveling the characteristic chestnut aroma compounds in MeiTanCuiYa green tea and their interaction mechanisms with broad-spectrum olfactory receptors using molecular docking
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-02-01
err10
errOAAI
errZhu, Jiancai; Liu, Xiaojie; Lin, Yechun; Ke, Qinfei; Niu, Yunwei; Zhang, Jing; Yang, Enqing; Shen, Tianyin; Sun, Zhenchun; Xiao, Zuobing
err分享
err收藏
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
errMEAT SCIENCE
IF6.1
err2024-02-01
err12
PREAI
errXiao, Zuobing; Liu, Longxue; Niu, Yunwei; Zhang, Jing; Wang, Daoying; Zhou, Cunshan
err分享
err收藏
Study on the sweetening mechanism of aroma compounds in yangshan peach using sensory analysis, molecular docking, and molecular dynamics simulation techniques应用感官分析、分子对接和分子动力学模拟技术研究阳山桃香气物质的增甜机理
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-01-01
err20
errOAAI
errXiao, ZuoBing; Qu, HuiLei; Mao, ChengTing; Niu, YunWei
err分享
err收藏
Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2023-04-21
err13
PREAI
errZhu, JianCai; Cao, Xueying; Niu, YunWei; Xiao, ZuoBing
err分享
err收藏

研究方向

食品风味与营养健康食品风味科学与技术天然香料分析与鉴定香气协同与释放控制
合作学者
合作期刊
赵
赵谋明 (Mouming Zhao)
H 指数: 99 · 论文数: 772
王翔宇 封面图
王翔宇 (Xiangyu Wang)
H 指数: 94 · 论文数: 1.2K
王源 封面图
王源 (Yuan Wang)
H 指数: 86 · 论文数: 992
扶雄 封面图
扶雄 (Xiong Fu)
H 指数: 78 · 论文数: 372
钟
钟芳 (Fang Zhong)
H 指数: 77 · 论文数: 461
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