Jian Lu

Jiangnan University

H指数:20

被引数:1,274

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Characterization and discrimination of volatile organic compounds in quinoa-adjunct beer brewed with 6 differently colored quinoa varieties by GC-MS combining GC-E-nose and GC-IMS

利用气相色谱-质谱结合气相色谱-电子鼻和气相色谱-离子迁移谱技术对6种不同颜色藜麦品种酿造的藜麦辅料啤酒中的挥发性有机化合物进行表征与鉴别

Food Chemistry

IF9.8

2026-08-300

PRE

Gut microbiota metabolites in the immunoregulation of enteritis: research progress

肠道微生物代谢物在肠炎免疫调节中的作用：研究进展

Frontiers in Immunology

IF5.9

2025-12-090

OAAI

Differences in the utilization of physical therapy for outpatients with non-specific shoulder pain labels and specific shoulder pain labels

非特异性肩痛标签和特异性肩痛标签门诊患者物理治疗利用的差异

BMC Health Services Research

IF3

2025-11-240

Recent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology

水果酒香气特性的最新研究进展：分析技术、形成机制及增香酿造技术

Critical Reviews in Food Science and Nutrition

IF8.8

2025-09-050

PRE

Amino-functionalized MIL-101(Fe)-NH2 as efficient peracetic acid activator for selective contaminant degradation: Unraveling the role of electron-donating ligands in Fe(IV) generation

氨基功能化的MIL-101(Fe)-NH2作为高效的过氧乙酸活化剂用于选择性污染物降解：揭示电子供体配体在Fe(IV)生成中的作用

JOURNAL OF HAZARDOUS MATERIALS

IF11.3

2025-07-010

PRE

Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation

构建合成微生物群落及其在低盐酱油发酵中的应用

FOOD MICROBIOLOGY

IF4.6

2025-06-010

PRE

Effects of aging years on taste attributes of Huangjiu and their correlation with non-volatile compounds: A study based on E-tongue, UPLC-MS untargeted metabolomics, and WGCNA

黄酒陈酿年份对其风味属性的影响及其与非挥发性化合物的相关性：一项基于电子舌、UPLC-MS非靶向代谢组学和WGCNA的研究

FOOD CHEMISTRY

IF9.8

2025-05-310

PRE

Metagenomics unveils the roles of microbes in the metabolic network of purine formation during Huangjiu fermentation

元基因组学揭示了微生物在黄酒发酵期间嘌呤形成代谢网络中的作用

FOOD RESEARCH INTERNATIONAL

IF8

2025-04-010

PRE

Preparation of spore-immobilized glutathione reductase and its application in inhibiting browning of pear wine

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-04-220

PRE

Efficient Conversion of Stevioside to Rebaudioside M in Saccharomyces cerevisiae by a Engineering Hydrolase System and Prolonging the Growth Cycle

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-04-025

PRE

The Saccharomyces cerevisiae through increasing the expression of membrane transporter to produce more GSH inhibit the browning of pear wine

FOOD BIOSCIENCE

IF5.9

2024-04-011

PRE

Inhibition mechanism of fusarium graminearum growth by g-C3N4 homojunction and its application in barley malting

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2024-03-010

PRE

Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation

FOOD BIOSCIENCE

IF5.9

2023-12-016

PRE

The antifungal substance from Bacillus velezensis B-3 improved the malt quality against premature yeast flocculation induced by Fusarium graminearum infection

JOURNAL OF FOOD SCIENCE

IF3.4

2023-11-091

PRE

Quality improvement of soybean meal by yeast fermentation based on the degradation of anti-nutritional factors and accumulation of beneficial metabolites

基于抗营养因子降解和有益代谢产物积累的酵母发酵改善豆粕品质

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-10-258

Screening and application of purine degrading Limosilactobacillus fermentum LF-1 from Huangjiu fermentation broth

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-08-044

Extracellular Expression of Feruloyl Esterase and Xylanase in Escherichia coli for Ferulic Acid Production from Agricultural Residues

阿魏酸酯酶和木聚糖酶在大肠杆菌中的细胞外表达，用于从农业残留物中生产阿魏酸

MICROORGANISMS

IF4.2

2023-07-252

OAAI

Structure, antioxidant properties, and protective effects on DNA damage of exopolysaccharides from Clostridium butyricum

丁酸梭菌胞外多糖的结构、抗氧化特性及对DNA损伤的保护作用

JOURNAL OF FOOD SCIENCE

IF3.4

2023-05-177

PRE

Impact of barley endophytic Pantoea agglomerans on the malt filterability

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-02-223

PRE

Amylolytic lactic acid bacteria as starter cultures for malt quality improvement

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2022-11-210

PRE

Jian Lu

个人简介

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