郭雄 (Xuewu Guo)

Tianjin University of Science and Technology

H指数:27

被引数:1,997

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

Structural and Matrix Fate of Phenolics in Selected Fermented Foods: From Processing-Induced Remodeling to Quality and Function

酚类物质在特定发酵食品中的结构与基质归宿：从加工诱导的重塑到品质与功能

Current Opinion in Food Science

IF9.1

2026-10-010

PRE

Microbial community, metabolic, and flavor differences among high-temperature Daqu with varying Douchi aroma intensities: a comprehensive metagenomic and metabolomic analysis

微生物群落、代谢及风味差异：不同香气强度高温大曲的全面宏基因组学和代谢组学分析

Food Chemistry: X

IF8.2

2025-11-080

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

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

Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking

通过整合分子感官科学、代谢组学和分子对接技术，对高温大曲中导致豆豉香气的关键香气活性化合物进行表征。

Food Chemistry

IF9.8

2025-08-270

PRE

Corrigendum to “Enhanced functional pectin films incorporated with olive fruit extracts prepared by deep eutectic solvents” [Food Packaging and Shelf Life 46 (2024) 101361]

勘误： “Enhanced functional pectin films incorporated with olive fruit extracts prepared by deep eutectic solvents” [Food Packaging and Shelf Life 46 (2024) 101361]

Food Packaging and Shelf Life

IF10.6

2025-04-030

PRE

Efficient production of RNA in Saccharomyces cerevisiae through inducing high level transcription of functional ncRNA-SRG1

JOURNAL OF BIOTECHNOLOGY

IF3.9

2025-02-010

PRE

Metagenomic and metabolomic profiling analyses to unravel the formation mechanism of n-propanol during the first and second round of Jiangxiangxing Baijiu fermentation

FOOD RESEARCH INTERNATIONAL

IF8

2025-01-010

PRE

From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials

从结构到性能: 两种改性方法对果胶/羧甲基纤维素钠复合薄膜的影响

FOOD CHEMISTRY-X

IF8.2

2025-01-010

OAAI

Enhanced functional pectin films incorporated with olive fruit extracts prepared by deep eutectic solvents

通过低共熔溶剂制备的增强功能的果胶膜与橄榄果实提取物的混合

FOOD PACKAGING AND SHELF LIFE

IF10.6

2024-12-010

PRE

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

Stabilization mechanism of hexavalent chromium ions in portland cement-based materials

CASE STUDIES IN CONSTRUCTION MATERIALS

IF6.6

2024-07-014

OAAI

Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing Baijiu

FOOD CHEMISTRY-X

IF8.2

2024-06-011

OAAI

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

Application of gas chromatography-stable isotope mass spectrometry to determine the oxygen isotope ratio of water in concentrated fruit juice

JOURNAL OF AGRICULTURE AND FOOD RESEARCH

IF6.2

2024-03-010

OAAI

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

Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation

初始水分含量对小曲白酒发酵中微生物群落及风味生成的影响

FOOD CHEMISTRY-X

IF8.2

2023-12-0122

OAAI

Tibetan highland barley fiber improves obesity and regulates gut microbiota in high-fat diet-fed mice

西藏青稞纤维改善高脂饮食喂养小鼠的肥胖和调节肠道菌群

FOOD BIOSCIENCE

IF5.9

2023-06-0115

PRE

Oenological characteristics of two indigenous Starmerella bacillaris strains isolated from Chinese wine regions

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2023-04-257

PRE

Engineering Shewanella oneidensis to efficiently harvest electricity power by co-utilizing glucose and lactate in thin stillage of liquor industry

SCIENCE OF THE TOTAL ENVIRONMENT

IF8

2023-01-0112

PRE

研究方向

环境与疾病及相关基因大骨节病病因发病机制与防治研究地方病研究大骨节病软骨细胞分化细胞凋亡差异表达基因和蛋白大骨节病早期诊断与疾病标志物小麦喷硒防治大骨节病透明质酸钠膝关节注射改善大骨节病功能障碍软骨分子生物学与临床应用地方病分子生物学基础与应用

Dongguang Xiao

H 指数:39论文数:311被引数:5,339

Yefu Chen

H 指数:28论文数:98被引数:1,914

Jian Guo

H 指数:11论文数:21被引数:439

Cuiying Zhang

H 指数:33论文数:233被引数:3,568

H 指数:61论文数:445被引数:1.2万

Lulu Song

H 指数:30论文数:198被引数:2,955

Jian Dong

H 指数:15论文数:32被引数:503