Hui Liao

Jiangnan University

H指数:8

被引数:181

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

Spatiotemporal heterogeneity in traditional fermentation: Mechanisms, multidimensional characterization, and process regulation

传统发酵中的时空异质性：机制、多维表征和过程调控

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2026-10-190

PRE

The Prospect of Combined Supplementation of Sugar and Creatine as a Core Formulation for Sports Drinks: The Perspectives of Athletic Performance and Stability

糖和肌酸联合补充作为运动饮料核心配方的应用前景：运动表现与稳定性的视角

Processes

IF2.8

2026-04-170

Mechanistic insights into LuxS/AI-2 quorum sensing-regulated biofilm formation and its impact on the texture and flavor of kefir

LuxS/AI-2群体感应调控生物膜形成的机制性见解及其对开菲尔质构和风味的影响

International Journal of Food Microbiology

IF5.2

2026-03-210

PRE

Enhancing flavor compound production through co-fermentation of Clostridium butyricum and Saccharomyces cerevisiae: A strategy for intensifying aromas in rum fermentation wash

通过Clostridium butyricum和Saccharomyces cerevisiae共发酵增强风味化合物生产：一种强化朗姆酒发酵醪香气的方法

Food Bioscience

IF5.9

2026-03-190

PRE

Microbial community dynamics and flavor formation mechanisms during fermentation of fermented chilies from different regions based on macro-genome sequencing, SPME-GC-MS, electronic nose, and electronic tongue

基于宏基因组测序、SPME-GC-MS、电子鼻和电子舌对不同地区发酵辣椒在发酵过程中的微生物群落动态和风味形成机制的研究。

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2025-10-010

PRE

Guide the design of lactic acid bacteria synthesis community through computational metabolic interaction experimental pipeline

通过计算代谢互作实验流程指导乳酸菌合成群落的设计

Food Research International

IF8

2025-08-050

PRE

Temperature-mediated shift from competitive to facilitative interactions between lactic acid bacteria and bacillus species in daqu fermentation: Insights from metagenomics, dual RNA-seq, and coculture analysis

温度介导的乳酸菌与芽孢杆菌属在酒曲发酵中从竞争到促进的相互作用转变：来自宏基因组学、双RNA测序和共培养分析的研究见解

International Journal of Food Microbiology

IF5.2

2025-07-190

PRE

Intelligent manufacturing challenges and directions of the baijiu starter culture-daqu industry: Microbiome and engineering perspectives

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-11-010

PRE

Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-06-240

PRE

Novel insights into safety and quality enhancement of low-salt fermented chilies: High-order positively interacting lactic acid bacteria co-fermentation regulates microflora structure, metabolomics, and volatilomics profiles

FOOD BIOSCIENCE

IF5.9

2024-06-011

PRE

In-situ substitution and community dynamics modeling for enhanced safety in Chinese rice wine brewing

FOOD RESEARCH INTERNATIONAL

IF8

2024-01-014

PRE

Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-10-122

PRE

Dynamics of quality attributes, flavor compounds, and microbial communities during multi-driven-levels chili fermentation: Interactions between the metabolome and microbiome

FOOD CHEMISTRY

IF9.8

2023-03-0120

PRE

Bacterial metabolic engineering for the production of second-generation (2 G) bioethanol and biobutanol; a review

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2022-12-168

Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus bioaugmentation

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-10-177

PRE

Hui Liao

个人简介

教育背景

工作经历

荣誉奖项

研究方向