Kuan Lu

Guizhou University

H指数:17

被引数:1,068

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GEPS of meat-derived Pediococcus pentosaceus LL-07 displays potential probiotic properties against dextran sulfate-induced colonic damage in mice

肉源戊糖片球菌LL-07的GEPS表现出对葡聚糖硫酸钠诱导的小鼠结肠损伤的潜在益生菌特性

Food Science and Human Wellness

IF7.4

2026-05-010

PRE

Effects of different deodorization methods on eel flavor quality: A multidimensional volatile analysis

不同脱臭方法对鳗鱼风味品质的影响：多维挥发性成分分析

Food Research International

IF8

2026-03-070

PRE

Characterization of the aroma profile and dynamic changes in shrimp sauce with different storage time based on E-nose, GC-IMS and GC-MS

基于电子鼻、气相-离子迁移谱和气相色谱-质谱对虾酱香气特征及不同储存时间下的动态变化进行表征

LWT

IF0

2026-03-060

OAAI

Multi-omics and neurophysiological insights into flavor enhancement of low-salt shrimp paste fermented by Bacillus velezensis BV-T11

多组学和神经生理学对由Bacillus velezensis BV-T11发酵的低盐虾酱风味增强的见解

Chemical Engineering Journal

IF13.2

2026-02-230

PRE

Nutritional evaluation, characteristic component differences and non-targeted metabolomics analysis of traditional fermented glutinous Rice in four Chinese provinces

营养评价、特征组分差异及非靶向代谢组学分析：中国四省传统发酵糯米

Food Chemistry: X

IF8.2

2026-01-130

OAAI

Carbon source–dependent transcriptomic regulation and monosaccharide remodeling of exopolysaccharide biosynthesis in Pediococcus pceusentosa LL-07

碳源依赖的转录组调控及外多糖生物合成中单糖重塑作用在 Pediococcus pceusentosa LL-07 中的作用

BMC Microbiology

IF4.2

2025-10-300

OAAI

Multi-objective optimization of flow boiling heat transfer in a manifold microchannel heat sink with curved corners

具有曲率角落的歧管微通道散热器中流动沸腾传热的多目标优化

INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER

IF5.8

2025-05-240

PRE

Aroma composition and sensory correlation in Jiaodong shrimp paste: A comparative analysis of solid, liquid, and oil phases

胶东虾酱中香气组成与感官相关性：固相、液相和油相的比较分析

FOOD RESEARCH INTERNATIONAL

IF8

2025-05-010

PRE

Study on protein hydrolysis and microbial community changes during the fermentation of pork loin ham mediated by electrical stimulation

电刺激介导的猪里脊火腿发酵过程中蛋白质水解和微生物群落变化研究

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-010

PRE

Integrated Low RCS Circularly Polarized Antenna Based on Multimode Metasurface

基于多模超表面的集成低RCS圆极化天线

IEEE ANTENNAS AND WIRELESS PROPAGATION LETTERS

IF4.8

2025-02-010

PRE

Study on the flow and heat transfer performance of nanofluid in a novel manifold microchannel heat sink combining trapezoidal cross-section and curved corners

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

IF3.1

2024-05-181

PRE

Genomic characterization and probiotic potential assessment of an exopolysaccharide-producing strain Pediococcus pentosaceus LL-07 isolated from fermented meat

BMC MICROBIOLOGY

IF4.2

2024-04-255

OAAI

Antioxidant and anti-inflammatory peptides in dry-fermented sausages fermented with Staphylococcus simulans QB7

FOOD & FUNCTION

IF5.4

2024-01-010

PRE

Performance Study of Battery Thermal Management System With a Bionic Cooling Plate Based on Leaf Vein Channels of Plantain

基于车前草叶脉通道的仿生冷却板电池热管理系统性能研究

JOURNAL OF THERMAL SCIENCE AND ENGINEERING APPLICATIONS

IF1.4

2023-09-123

PRE

Purification of Extracellular Protease from Staphylococcus simulans QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins

NUTRIENTS

IF5

2022-12-236

OAAI

The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from different regions

通过风味组学和机器学习分析挥发性化合物，以识别来自不同地区的中国传统发酵虾酱的起源

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-12-0120

OAAI

Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste

FOOD CHEMISTRY

IF9.8

2022-11-0131

PRE

New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-10-0125

OAAI

Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science

FOOD BIOSCIENCE

IF5.9

2022-02-0137

PRE

Virgibacillus sp. SK37 and Staphylococcus nepalensis JS11 as potential starters to improve taste of shrimp paste

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0123

OAAI

Kuan Lu

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