Yang Liu

hunan agricultural university

H指数:13

被引数:597

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

A Novel Pattern Recognition Method for Non-Destructive and Accurate Origin Identification of Food and Medicine Homologous Substances with Portable Near-Infrared Spectroscopy

Molecules

IF4.6

2026-03-030

OAAI

Effects of Liuyang Douchi and Chopped Chili Peppers on the Flavor of Steamed Pork Belly

浏阳豆豉和切碎辣椒对蒸猪肉风味的影响

LWT

IF0

2025-12-050

OAAI

Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress

乳酸菌主导性在酸竹笋发酵中的动态变化：种间相互作用和有机酸胁迫的作用

Foods 2025, Vol. 14, Page 3481

IF0

2025-10-120

OAAI

Thermally-driven bacterial mechanism of biogenic amines enrichment in central pile-fermentation zones of Liuyang Douchi

热驱动细菌机制在浏阳豆豉中心堆积发酵区生物胺富集中的作用

Food Chemistry: X

IF8.2

2025-10-100

OAAI

Adaptive laboratory evolution of Serratia marcescens with enhanced osmotic stress tolerance for prodigiosin synthesis

PROCESS BIOCHEMISTRY

IF4

2025-01-010

PRE

PeposX-Exhaust: A lightweight and efficient tool for identification of short peptides

FOOD CHEMISTRY-X

IF8.2

2024-06-011

OAAI

Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-07-0118

PRE

Development of a GNP-based lateral flow immunoassay for the detection of isoprothiolane in rice samples

基于GNP的侧流免疫分析方法的开发，用于检测大米样品中的异丙醚

FOOD CHEMISTRY

IF9.8

2023-03-0118

PRE

Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices

MOLECULES

IF4.6

2022-10-211

OAAI

Gold-based lateral-flow strip for the detection of penconazole in watermelon and cucumber samples

FOOD QUALITY AND SAFETY

IF4.4

2022-01-2912

Radio frequency heating of green peas (Pisum sativum L.): The improvement of heating uniformity and its dry blanching effect

绿豌豆 (Pisum sativum L.) 的射频加热: 加热均匀性的改善及其干烫效果

JOURNAL OF FOOD SCIENCE

IF3.4

2022-01-0812

PRE

Analysis of microbial community and the characterization of Aspergillus flavus in Liuyang Douchi during fermentation

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0118

OAAI

Effects of electrolyzed water treatment on pesticide removal and texture quality in fresh-cut cabbage, broccoli, and color pepper

FOOD CHEMISTRY

IF9.8

2021-08-0130

PREAI

Synergistic efficacy of high-intensity ultrasound and chlorine dioxide combination for Staphylococcus aureus biofilm control

高强度超声联合二氧化氯对金黄色葡萄球菌生物膜控制的协同作用

FOOD CONTROL

IF6.3

2021-04-0146

PREAI

Relief of Cadmium-Induced Intestinal Motility Disorder in Mice by Lactobacillus plantarum CCFM8610

FRONTIERS IN IMMUNOLOGY

IF5.9

2020-12-1010

OAAI

Recent advances of ultrasound-assisted Maillard reaction

超声辅助美拉德反应的研究进展

ULTRASONICS SONOCHEMISTRY

IF9.7

2020-06-0177

PREAI

Reply to the Letter to the Editor by Dan Luo and Xiaobo Xu: Vinegar could act by gut microbiome

回复罗丹和徐小波给编辑的信: 醋可以通过肠道微生物组起作用

EBIOMEDICINE

IF10.8

2019-08-011

OAAI

Lactobacillus plantarum CCFM8661 modulates bile acid enterohepatic circulation and increases lead excretion in mice

FOOD & FUNCTION

IF5.4

2019-01-0178

PREAI

Nisin ZP, a food preservative, has antitumor potential for head and neck cancer and extends survival

CANCER RESEARCH

IF16.6

2015-08-011

PRE

Yang Liu

个人简介

教育背景

工作经历

荣誉奖项

研究方向