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M

Miao Liang

Jiangxi University of Chinese Medicine

H指数:22

被引数:1,872

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Effects of Anthocyanin-Rich Sorghum Bran Extract on the Quality, Antioxidant Stability, Processing Safety, and Flavor of Taosu—A Chinese Shortbread Cookie

IF5.1

2026-07-280

OA

Research on hydrogen permeation mechanism and transport properties in polyvinylidene fluoride pipes

IF7.5

2025-10-010

PRE

Insights into the key odorants in Chimonanthus praecox var. concolor Mak. Flower using the sensomics approach

采用感官组学方法解析狭叶腊梅（Chimonanthus praecox var. concolor Mak.）花香中的关键挥发性物质

IF9.8

2025-08-250

PRE

Laparoscopy Combined with Transvaginal Approach for Repairing Genital Tract Penetrating Injury: A Case Report

腹腔镜联合经阴道途径修复生殖道穿透伤：病例报告

international journal of circumpolar health

IF0

2025-07-190

OA

The virulence role of the fliQ gene of Vibrio harveyi and its effect on the immune response of the large yellow croaker (Larimichthys crocea)

哈氏弧菌fliQ基因的毒力作用及其对大黄鱼免疫应答的影响

IF3.9

2025-06-150

PRE

Effect of moisture loss on aroma profile, key odorants, and fatty acids of Amomum tsaoko during vacuum oven drying

IF9.8

2025-03-010

PRE

Targeting UGT2B15 and NR1H4 interaction: a novel therapeutic strategy for polycystic ovary syndrome using naftopidil enantiomers

JOURNAL OF OVARIAN RESEARCH

IF4.2

2025-01-240

OAAI

OAS1 induces endothelial dysfunction and promotes monocyte adhesion through the NFκB pathway in atherosclerosis

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

IF3

2025-01-011

PRE

Characterization of the key odorants in Amomum tsao-ko cobs by sensory directed flavor analysis

MICROCHEMICAL JOURNAL

IF5.1

2024-09-010

PRE

Changes of Potent Odorants in Salted Duck Egg Yolk before and after Roasting

IF4.6

2024-08-230

OAAI

Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach

FOOD CHEMISTRY-X

IF8.2

2024-06-011

OAAI

Effect of glycerol addition and heating rate on the thermal release behavior of cigar tobacco

BIOMASS CONVERSION AND BIOREFINERY

IF4.1

2024-03-164

PRE

Release behavior and kinetic analysis of eugenol from clove particles using P&T-GC-MS method

ITALIAN JOURNAL OF FOOD SCIENCE

IF3.3

2023-10-245

OA

Investigation on the changes of odor-active compounds of Amomum tsao-ko during natural drying

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-09-016

PRE

Characterization of the key odorants in fresh Amomum tsao-ko Crevost et Lemaire fruit by gas chromatography-olfactometry, quantitative analysis and aroma reconstitution

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-08-016

OAAI

Co-pyrolysis behavior of polylactic acid and biomass from heated tobacco products

BIOMASS CONVERSION AND BIOREFINERY

IF4.1

2023-07-186

PRE

Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME-GC-MS

Hs-spme-gc-ms法比较分析7种芥末酱中的挥发性风味物质

IF4.6

2023-07-183

OAAI

Characterization of the key odorants of ripe Capparis spinosa L. fruit and changes in concentrations after storage by means of molecular sensory science

IF9.8

2023-03-018

PRE

Comparison of Amomum tsaoko crevost et Lemaire from four regions via headspace solid-phase microextraction: Variable optimization and volatile characterization

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2023-01-0111

PRE

Investigation on key odorants in braised chicken thigh meat and their changes during storage

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2022-12-0110

PRE