Jianli Zhou

Guizhou University

H指数:21

被引数:3,323

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Fusion expression of carbohydrate-binding module and linker peptide improves the product specificity of chitosanase

融合表达碳水化合物结合模块和连接肽提高了壳聚糖酶的产品特异性

International Journal of Biological Macromolecules

IF8.5

2026-07-010

PRE

Microbial Community Reshape and TTMP Enhancement in Daqu via Targeted Bioaugmentation of Bacillus velezensis and Bacillus licheniformis

通过枯草芽孢杆菌和地衣芽孢杆菌定向生物强化改善大曲中微生物群落重塑和TTMP增强

Food Microbiology

IF4.6

2026-04-230

PRE

A novel heat-resistant hydroxycinnamic acid decarboxylase from Wickerhamomyces anomalus

一种来自Wickerhamomyces anomalus的新型耐热羟基肉桂酸脱羧酶

International Journal of Biological Macromolecules

IF8.5

2025-11-120

PRE

Dynamics of microbial community and secondary pollutants in bioaerosols during the fermentation of Daqu

发酵过程中生物气溶胶中微生物群落和二次污染物的动态变化

Journal of Cleaner Production

IF10

2025-09-180

PRE

Simultaneous enhancement of activity and stability of Bacillus safensis-derived laccase and its application in lignocellulose saccharification

BIORESOURCE TECHNOLOGY

IF9

2025-02-010

PRE

Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined products

FOOD CHEMISTRY-X

IF8.2

2024-12-010

OAAI

Coral-like silver citrate as robust laccase mimetics in a novel colorimetric aptasensor for sensitive and highly selective detection of histamine in food

FOOD CONTROL

IF6.3

2024-11-012

PRE

Hydroxycinnamate decarboxylase in Metschnikowia pulcherrima promotes the formation of vinylphenolic pyranoanthocyanins to enhance the color stability of blueberry wine

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-09-011

OAAI

Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts

FOOD CHEMISTRY

IF9.8

2024-04-014

Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu

SCIENCE OF THE TOTAL ENVIRONMENT

IF8

2024-02-0122

PRE

Surface-displayed phenolic acid decarboxylase for increased vinylphenolic pyranoanthocyanins in blueberry wine

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2024-01-012

OAAI

Temporal and Spatial Changes of Hydrographic Connectivity with the Development of Agriculture, Industry, and Urban Areas: A Case Study of the Yellow River Basin in Henan Province during the Last Two Decades

WATER

IF3

2023-12-111

Corrigendum to enzymatic acylation of blueberry (Vaccinium ashei) pomace anthocyanins and determination of the cytotoxic properties (vol 134, pg no 75, 2023)

PROCESS BIOCHEMISTRY

IF4

2023-11-010

PRE

Enzymatic acylation of blueberry (Vaccinium ashei) pomace anthocyanins and determination of their cytotoxic properties

蓝莓 (Vaccinium ashei) 果渣花色苷的酶促酰化及其细胞毒性的测定

PROCESS BIOCHEMISTRY

IF4

2023-07-012

PRE

Enhancement of catalytic performance of alginate lyase through combinational site-directed mutagenesis

PROCESS BIOCHEMISTRY

IF4

2023-03-017

PRE

Combinatorial Enzymatic Catalysis for Bioproduction of Ginsenoside Compound K

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-02-1311

Harnessing the power of cellulolytic nitrogen-fixing bacteria for biovalorization of lignocellulosic biomass

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2022-10-0112

PRE

Enhancement of the performance of the GH75 family chitosanases by fusing a carbohydrate binding module and insights into their substrate binding mechanisms

通过融合碳水化合物结合模块和深入了解其底物结合机制来增强GH75家族壳聚糖酶的性能

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-06-0110

OAAI

Identification of nutritional values of the fermentative extract from the mixture of Stereum hirsutum mycelial substrates and ginseng extracts

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-05-013

OAAI

Characterization of key aroma compounds in melon spirits using the sensomics concept

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-05-0116

OAAI

Jianli Zhou

个人简介

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