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D

Dongdong Mu

Hefei University of Technology
H指数:26
被引数:2,663
浏览量:0

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α-Amylase: Its Structure, Molecular Modification, and Application in the Food Field

α-淀粉酶：其结构、分子修饰及在食品领域的应用

Foods
IF5.1
2026-04-300
OA
Gang Liu; Manuel Montalbán-López; Dehua Wei; Lei Wang; Xuefeng Wu; Xingjiang Li; Dongdong Mu
Investigation into the dynamic process of natural inoculation-enhanced fermentation of summer-autumn green tea with aspergillus cristatus

探究曲霉属 Cristatus 增强夏季绿茶自然接种发酵的动态过程

Food Research International
IF8
2025-11-130
PRE
Zhichao Yang; Xuandong Zheng; Zhiwei Sun; Xuefeng Wu; Dongdong Mu; Xingjiang Li
Molecular insights into the aging-driven aroma evolution of Jian flavor Baijiu

基于分子层面的剑香型白酒老龄化驱动的香气演变机制

Journal of Food Composition and Analysis
IF4.6
2025-10-040
PRE
Weiqi Hu; Shanshan Xu; Ruijuan Wang; Qinxiang Xu; Boyang Xu; Hao Zhou; Dongdong Mu; Xuefeng Wu; Lanhua Liu; Xingjiang Li
From mung bean to Minglv-flavor baijiu: Unraveling the signature aroma profile and aging dynamic

从绿豆到明绿香白酒：解析其标志性香气特征与陈化动态

Food Chemistry
IF9.8
2025-09-010
PRE
Ruijuan Wang; Lijun Yan; Feng Ding; Shanshan Xu; Weiqi Hu; Ling Zhang; Boyang Xu; Hao Zhou; Dongdong Mu; Xingjiang Li
Reverse-tracing unravels microbial succession and flavor stratification driven by vertical physicochemical gradients in Zaopei fermentation

反向追溯揭示了在糟醅发酵中，由垂直物理化学梯度驱动的微生物演替和风味分层现象。

Food Chemistry
IF9.8
2025-08-200
PRE
Boyang Xu; Shanshan Xu; Hao Zhou; Qinxiang Xu; Hui Zhang; Dongdong Mu; Xuefeng Wu; Eryong Zhao; Xingjiang Li
Uncovering the integrated metabolic profile of honey tea wine fermented by single and mixed yeast fermentation

揭示由单一和混合酵母发酵的蜂蜜茶酒的整合代谢谱

Food Research International
IF8
2025-08-110
PRE
Ying Li; Hexiang Qiu; Zhiwei Sun; Lanhua Liu; Yousheng Wang; Dongdong Mu; Xuefeng Wu; Xingjiang Li
Improving the flavor, bioactivity, and metabolic characteristics of corn silk by probiotic co-fermentation

通过益生菌共发酵改善玉米须的风味、生物活性及代谢特性

FOOD BIOSCIENCE
IF5.9
2025-06-010
PRE
Yuan, Yuhan; Wang, Ruijuan; Wu, Xuefeng; Mu, Dongdong; Guo, Li
High-resolution mass spectrometry-based assessment of chemical composition's effect on the honey color
JOURNAL OF CHROMATOGRAPHY A
IF4
2025-05-100
PRE
Sun, Zhiwei; Liu, Lanhua; Zhang, Hui; Zhang, Mingzhu; Xu, Boyang; Wang, Yousheng; Li, Xingjiang; Mu, Dongdong; Wu, Xuefeng
Microbial Community Succession and Flavor Compound Formation in Sesame-Flavored Baijiu from Zaopei

微生物群落演替及芝麻香型白酒中风味化合物的形成

FERMENTATION-BASEL
IF3.3
2025-05-030
OA
Liu, Wuyang; Zhou, Hao; Cai, Jing; Xu, Shanshan; Chen, Anyuan; Mu, Dongdong; Wu, Xuefeng; Li, Xingjiang
Biofermentation of Wheat Bran by Monascus anka and Production of High Value-Added Dietary Fiber
FERMENTATION-BASEL
IF3.3
2025-03-200
OA
Wu, Xuefeng; He, Siqi; Xu, Hongyi; Zhang, Hui; Cai, Jing; Zhang, Min; Mu, Dongdong; Li, Zhenhong; Li, Xingjiang; Liu, Lanhua
Effects of Polyphenols and Ascorbic Acid in Honey From Diverse Floral Origins on Liver Alcohol Metabolism

蜂蜜中来自不同花源的聚酚类物质和抗坏血酸对肝脏酒精代谢的影响

MOLECULAR NUTRITION & FOOD RESEARCH
IF4.2
2025-02-230
PRE
Zhiwei Sun; Lanhua Liu; Xingjiang Li; Jinjing Zhang; Hao Zhou; Dongdong Mu; Yousheng Wang; Xuefeng Wu
Microbial community succession patterns and metabolite profiles in cigar tobacco during different mildew stages
INDUSTRIAL CROPS AND PRODUCTS
IF6.2
2024-12-010
PRE
Wu, Guanglong; Zhang, Mingzhu; Han, Ping; Guo, Dongfeng; Shi, Yaqi; Mu, Dongdong; Li, Xingjiang; Wu, Xuefeng
Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains
FOOD BIOSCIENCE
IF5.9
2024-12-010
PRE
Sun, Zhiwei; Liu, Lanhua; Zhang, Hui; Wang, Yousheng; Liu, Jiayu; Wang, Zhiwei; Mu, Dongdong; Wu, Xuefeng; Li, Xingjiang
Enhanced stability, quality and flavor of bread through sourdough fermentation with nisin-secreting Lactococcus lactis NZ9700

分泌乳酸链球菌素的乳酸乳球菌NZ9700通过酸面团发酵提高面包的稳定性，质量和风味

FOOD BIOSCIENCE
IF5.9
2024-12-010
PRE
Ai, Yaqian; Kang, Ningning; Montalban-Lopez, Manuel; Wu, Xuefeng; Li, Xingjiang; Mu, Dongdong
Mildew invasion: Deciphering its influence on primary metabolites and microbial dynamics in fermented cigar tobacco ecosystems
PROCESS BIOCHEMISTRY
IF4
2024-11-012
PRE
Wu, Guanglong; Zhang, Mingzhu; Liu, Lanhua; Wang, Haiqing; Guo, Dongfeng; Shi, Yaqi; Mu, Dongdong; Li, Xingjiang; Wu, Xuefeng
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
FOOD RESEARCH INTERNATIONAL
IF8
2024-11-012
PRE
Yuan, Yu-Han; Mu, Dong-Dong; Guo, Li; Wu, Xue-Feng; Chen, Xiang-Song; Li, Xing-Jiang
Enhanced Production, Enzymatic Activity, and Thermostability of an α-Amylase from Bacillus amyloliquefaciens in Lactococcus lactis
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
2024-10-250
PRE
Wei, Dehua; Ma, Tiange; Montalban-Lopez, Manuel; Li, Xingjiang; Wu, Xuefeng; Mu, Dongdong
Effect of the Membrane Insertase YidC on the Capacity of Lactococcus lactis to Secret Recombinant Proteins

膜插入酶YidC对乳酸乳球菌分泌重组蛋白能力的影响

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
2024-10-090
PRE
Ma, Tiange; Li, Xingjiang; Montalban-Lopez, Manuel; Wu, Xuefeng; Zheng, Zhi; Mu, Dongdong
Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea
FOOD BIOSCIENCE
IF5.9
2024-10-011
PRE
Zheng, Xuandong; Xu, Shanshan; Yang, Zhichao; Sun, Lei; Wu, Xuefeng; Mu, Dongdong; Chen, Xiangsong; Li, Xingjiang
Study on the microbial mechanisms of enhancing Agaricus bisporus growth through inoculation with Pseudomonas putida
FOOD BIOSCIENCE
IF5.9
2024-10-010
PRE
Li, Hongtu; Liu, Lanhua; Xu, Boyang; Yan, Xiaoming; Chen, Qun; Wu, Xiaolei; Wu, Xunfeng; Mu, Dongdong; Li, Xingjiang

研究方向

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H 指数:28论文数:97被引数:2,476
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B
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