Liping Du

zhejiang provincial people's hospital

H指数:21

被引数:1,462

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

Efficacy of Lactobacillus plantarum on Body Composition, Lipid Profile, Liver Enzymes, and Inflammatory Markers in Overweight or Obese Adults: A GRADE Systematic Review and Meta-analysis of Randomized Trials

植物乳杆菌对超重或肥胖成人身体成分、血脂谱、肝酶和炎症标志物的疗效：GRADE系统评价和随机试验的Meta分析

Probiotics and Antimicrobial Proteins

IF4.4

2026-07-280

PRE

High-Sensitivity Self-Powered X-Ray Detectors Based on Chiral Bismuth Perovskites

基于手性铋钙钛矿的高灵敏度自供电x射线探测器

Small

IF12.1

2026-01-200

PRE

Comprehensive Investigation of Grade-Specific Aroma Signatures in Nongxiangxing Baijiu Using Flavoromics Approaches

利用风味组学方法对浓香型白酒等级特异性香气特征的综合研究

Foods 2025, Vol. 14, Page 3781

IF5.1

2025-11-040

Prediction Model for Etiologic Differentiation of Isolated Vestibular Syndrome in Emergency Settings

急诊环境中孤立性前庭综合征病因鉴别的预测模型

Annals of Clinical and Translational Neurology

IF3.9

2025-10-240

OAAI

Insights into heterogenetic mechanism in physicochemical driving factors, microbial community and volatile metabolites during high-temperature Daqu fermentation by traditional stacking and shelf stacking

通过传统堆叠和货架堆叠方式，揭示高温大曲发酵过程中异源机制在物理化学驱动因子、微生物群落和挥发性代谢物方面的研究。

Journal of the Science of Food and Agriculture

IF3.5

2025-08-290

PRE

Dual-enzyme cascade colorimetric biosensor for safe, rapid on-site detection and detoxification of ochratoxins

双酶级联比色生物传感器，用于安全、快速的原位检测和黄曲霉素解毒

biosensors bioelectronics

IF0

2025-07-080

PRE

Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds

有机酸对淡香型白酒香气释放的影响：重点关注关键香气活性化合物

FOOD BIOSCIENCE

IF5.9

2025-03-010

PRE

Recent advances in biomimetic taste-based biosensors and their applications

SENSORS & DIAGNOSTICS

IF4.1

2025-01-010

Enhancement of vitamin B6 production driven by omics analysis combined with fermentation optimization (vol 23, 137, 2024)

MICROBIAL CELL FACTORIES

IF4.9

2024-09-280

Enhancing hydrolysis of lignocellulosic biomass through molecular modification of lytic polysaccharide monooxygenase from Aspergillus niger

CELLULOSE

IF4.8

2024-07-120

PRE

Enhancement of vitamin B6 production driven by omics analysis combined with fermentation optimization

MICROBIAL CELL FACTORIES

IF4.9

2024-05-154

Reduced production of Ethyl Carbamate in wine by regulating the accumulation of arginine in Saccharomyces cerevisiae

JOURNAL OF BIOTECHNOLOGY

IF3.9

2024-04-011

PRE

The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-07-0115

PRE

Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-04-048

PRE

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

FOOD CHEMISTRY

IF9.8

2022-06-0174

PRE

Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea

普洱茶中主要味觉成分对甲氧基酚类物质释放的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-04-018

OAAI

Enhancing the enzymatic hydrolysis efficiency of lignocellulose assisted by artificial fusion enzyme of swollenin-xylanase

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2021-12-0114

PRE

Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography-time of flight/mass spectrometry-olfactometry combined with five different evaluation methods

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2021-11-0319

PREAI

Alternaria tenuissima Causing Leaf Spot Disease on Amygdalus triloba in Xinjiang of China

PLANT DISEASE

IF4.4

2021-03-013

OAAI

Sensory and instrumental analysis-guided exploration of odor-active compounds recovery with oil during the water-boiling extraction of Pu-erh tea

FOOD RESEARCH INTERNATIONAL

IF8

2020-08-0111

PREAI

Liping Du

个人简介

教育背景

工作经历

荣誉奖项

研究方向