Hai Du

jiangnan university

H指数:31

被引数:3,439

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Coupling ensemble learning with multi-omics: a novel data-driven strategy for Daqu quality assessment and validation

耦合集成学习与多组学：一种用于大曲质量评估与验证的新型数据驱动策略

Food Research International

IF8

2026-03-250

PRE

Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in Daqu

多模态整合：大曲温度动态和质量形成关键期的机制

Food Research International

IF8

2025-09-260

PRE

Metagenomic Insights into Viral Community Dynamics during Strong-Flavor Baijiu Fermentation

元基因组学对浓香型白酒发酵过程中病毒群落动态的见解

Current Research in Food Science

IF7

2025-09-070

OAAI

Heap fermentation modes of sauce-flavored Baijiu: Microbial metabolic differences and optimization strategies for mechanized fermentation

酱香型白酒的堆式发酵模式：微生物代谢差异及机械化发酵的优化策略

FOOD BIOSCIENCE

IF5.9

2025-06-010

PRE

Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu

解析噬菌体、微生物与风味在浓香型白酒发酵中的多重相互作用

BIORESOURCES AND BIOPROCESSING

IF5.1

2025-03-051

Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process

对空间异质性的综合分析揭示了物理化学和生物因素在茅台风味白酒堆积发酵过程中对温度升高的影响

CHEMICAL ENGINEERING JOURNAL

IF13.2

2025-02-010

PRE

Application of indigenous Saccharomycopsis fibuligera for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism

本地酵母在淡味白酒发酵中的应用: 微生物群落和风味代谢的变化

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2025-02-010

OAAI

Cooperative interaction between Pediococcus and Bacillus communities as a key factor in the high-temperature Thermal differentiation of Daqu

FOOD BIOSCIENCE

IF5.9

2024-12-010

PRE

Revealing the key microorganisms producing higher alcohols and their assembly processes during Jiang-flavor Baijiu fermentation

FOOD BIOSCIENCE

IF5.9

2024-10-015

PRE

Microbiome dynamics and environment driving factors throughout pit fermentation of Jiang-flavor Baijiu : A multi-omics study

姜味白酒窖池发酵过程中微生物组动力学及环境驱动因素的多组学研究

FOOD BIOSCIENCE

IF5.9

2024-08-014

PRE

Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu

高粱品种对清香型白酒发酵过程中微生物群落及挥发性物质的影响

FRONTIERS IN MICROBIOLOGY

IF4.5

2024-07-312

OAAI

Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process

BIORESOURCE TECHNOLOGY

IF9

2024-07-013

PRE

Reduced lactic acid strengthens microbial community stability and function during Jiang-flavour Baijiu fermentation

FOOD BIOSCIENCE

IF5.9

2024-06-014

PRE

Mucorpepsin from Rhizomucor pusillus relates the quality of medium-temperature Daqu

黑根菌中毛霉胃蛋白酶与中温大曲质量的关系

FOOD BIOSCIENCE

IF5.9

2024-06-011

PRE

Pediococcus spp.-mediated competition interaction within Daqu microbiota determines the temperature formation and metabolic profiles

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2024-04-177

The insights into the phage communities of fermented foods in the age of viral metagenomics

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2024-01-120

PRE

Serine Improves Lactic Acid Stress Tolerance and Ethanol Production in Zygosaccharomyces bailii in Baijiu Fermentation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-11-069

PRE

Fungal biogeographical patterns are key drivers shaping the regional flavor profiles of Chinese strong-flavor Baijiu

真菌生物地理模式是塑造中国浓香型白酒区域风味特征的关键驱动因素

FOOD BIOSCIENCE

IF5.9

2023-10-015

PRE

Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation

氨基酸驱动真菌群落的确定性组装过程并影响白酒发酵中的风味代谢产物

MICROBIOLOGY SPECTRUM

IF3.8

2023-04-1323

OAAI

Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation

在中国浓香型白酒发酵过程中，随机过程驱动Keystone分类单元的组装和代谢物谱

MICROBIOLOGY SPECTRUM

IF3.8

2023-04-1317

OAAI

Hai Du

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