成果/Result
- Effect of coating on flavor metabolism of fish under different storage temperatures被引量：51收藏
- 作者：Li, Xin Tu, Zongcai Sha, Xiaomei Li, Zhongying Li, Jinlin
- 机构：Jiangxi Normal Univ;Nanchang Univ;Guizhou Med Univ;Guizhou Inst Technol
- 来源：FOOD CHEMISTRY-X 2022
- 关键词：Coating Fish preservation Flavor metabolism Different temperatures
- Effect of Hanseniaspora uvarum-Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines被引量：37收藏
- 作者：Huang, Mingzheng Liu, Xiaozhu Li, Xin Sheng, Xiaofang Li, Tingting
- 机构：Guizhou Inst Technol;Key Lab Microbial Resources Collect & Preservat &;Guizhou Med Univ;Guizhou Univ
- 来源：MOLECULES 2022
- 关键词：Hanseniaspora uvarum fruit wine aroma Rosa roxburghii Tratt blueberry plum
- Discovery of novel ascorbic acid derivatives and other metabolites in fruit of Rosa roxburghii Tratt through untargeted metabolomics and feature-based molecular networking被引量：23收藏
- 作者：Zhang, Yaqi Bian, Xiqing Yan, Guanyu Sun, Baoqing Miao, Wen
- 机构：Macau Univ Sci & Technol;Guangzhou Med Univ;Guizhou Inst Technol
- 来源：FOOD CHEMISTRY 2023
- 关键词：Chemical profiling Differential analysis Ascorbyl hexosides Novel AA derivatives
- Aroma correlation assisted volatilome coupled network analysis strategy to unvEIl main aroma-active volatiles of Rosa roxburghii被引量：15收藏
- 作者：Ge, Ya-Hui Li, Xue Huang, Mingzheng Huang, Zhengxu Wu, Manman
- 机构：Macau Univ Sci & Technol;Jinan Univ;Guizhou Inst Technol;Guangzhou Med Univ
- 来源：FOOD RESEARCH INTERNATIONAL 2023
- 关键词：Aroma correlation Aroma-active volatile Aroma-contributing volatile Aroma-active and aroma-contributing volatile cluster Rosa roxburghii
- Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel被引量：15收藏
- 作者：Li, Xin Huang, Qun Zhang, Yufeng Huang, Xiang Wu, Yongyan
- 机构：Guizhou Med Univ;Fujian Agr & Forestry Univ;Chengdu Univ;Guizhou Inst Technol;Guizhou Med Univ
- 来源：FOOD CHEMISTRY-X 2023
- 关键词：Modified celluloses Yolk gel Performance improvement Mechanism research
- Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry被引量：14收藏
- 作者：Sheng, Xiaofang Huang, Mingzheng Li, Tingting Li, Xin Cen, Shunyou
- 机构：Guizhou Univ;Guizhou Inst Technol;Guizhou Med Univ;Guizhou Hongcai Junong Investment Co Ltd
- 来源：FOOD CHEMISTRY-X 2023
- 关键词：Volatile compounds Principal component analysis (PCA) Quantitative descriptive analysis Gas chromatography-olfactometry (GC-O) Partial least squares regression (PLSR) Rosa roxburghii Tratt (RRT)
- Inhibitory mechanism of trypsin combined with D-galactose on freeze-induced gelation and the physicochemical and protEIn properties of egg yolk被引量：13收藏
- 作者：Li, Xin Huang, Qun Zhang, Yufeng Huang, Xiang Wu, Yongyan
- 机构：Guizhou Med Univ;Fujian Agr & Forestry Univ;Chengdu Univ;Guizhou Inst Technol
- 来源：LWT-FOOD SCIENCE AND TECHNOLOGY 2023
- 关键词：Gelation of egg yolk Trypsin enzymolysis D -Galactose Inhibitory mechanism Synergistic effect
- Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China被引量：10收藏
- 作者：Huang, Mingzheng Li, Tingting Hardie, W. James Tang, Weiyuan Li, Xin
- 机构：Guizhou Inst Technol;Guizhou Univ;Changzhou Univ;Guizhou Med Univ
- 来源：FLAVOUR AND FRAGRANCE JOURNAL 2022
- 关键词：aroma volatiles Chestnut rose cili geographical influence rosehip
- Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach被引量：7收藏
- 作者：Sheng, Xiaofang Li, Xin Lu, Xinxin Liu, Xiaohui Tang, Weiyuan
- 机构：Guizhou Med Univ;Guizhou Inst Technol;Guizhou Univ;Guizhou Inst Technol
- 来源：FOOD CHEMISTRY-X 2024
- 关键词：Quantitative descriptive analysis Volatile compounds GC-MS-O Key aroma compounds Aroma recombination and omission tests
- ProtEIn-Polysaccharide Complexes: From Structure and Function to Food Applications - A Review被引量：1收藏
- 作者：Liu, Mengying Chen, Bingyu Ren, Feiyue Mitra, Pranabendu Han, Zhaowei
- 机构：Beijing Technol & Business Univ;Univ Wisconsin Stout;Guizhou Inst Technol
- 来源：FOOD REVIEWS INTERNATIONAL 2026
- 关键词：ProtEIn-polysaccharide complexes phase separation chemical structure
- 顶空固相微萃取结合溶剂辅助风味蒸发分析无籽刺梨挥发性成分及其呈香贡献被引量：1收藏
- 作者：莫皓然 黄名正 张群 唐维媛 李婷婷
- 机构：贵州理工学院食品药品制造工程学院;贵州大学酿酒与食品工程学院;贵州医科大学公共卫生与健康学院
- 来源：《食品工业科技》 2023
- 关键词：无籽刺梨 顶空固相微萃取 溶剂辅助风味蒸发 香气活性值 呈香贡献
- 摘要：为全面剖析无籽刺梨中挥发性成分的组成及其呈香贡献,采用顶空固相微萃取(Head-Space Solid Phase Microextraction,HS-SPME)和液液萃取联合溶剂辅助风味蒸发(Liquid-Liqui...
- 其他来源数据库：
万方期刊数据库
同方期刊数据库
- Construction of interpenetrating polymer network (IPN) based on insoluble soybean fiber cross-linked fish gelatin and its synergistic mechanism in coating preservation of sturgeon被引量：1收藏
- 作者：Yang, Tian Huang, Mingzheng He, Lei Wu, Yingmei Zhou, Yan
- 机构：Guizhou Med Univ;Guizhou Inst Technol;Hunan Acad Agr Sci;Jiangxi Normal Univ
- 来源：FOOD HYDROCOLLOIDS 2026
- 关键词：IPN emusion Edible coating Coating preservation
- 不同烹饪方式对草鱼肉挥发性风味成分的影响被引量：0收藏
- 作者：张璇 莫皓然 赵会 李鑫 何雨
- 机构：贵州大学酿酒与食品工程学院;贵州理工学院食品药品制造工程学院;贵州医科大学公共卫生与健康学院
- 来源：《食品工业科技》 2024
- 关键词：草鱼肉 烹饪方式 挥发性风味成分 气相色谱-质谱联用仪 电子鼻 感官评价
- 摘要：以草鱼肉为研究对象,通过气相色谱-质谱联用仪、电子鼻技术和感官评价分析不同烹饪方式(鱼生、微波、汽蒸和油炸)对草鱼肉挥发性风味成分的影响。气相色谱-质谱联用仪结果显示,4种烹饪方式下草鱼肉共检出78种挥发性风味物质,以烯...
- 酱香型白酒4轮次发酵环境微生物来源定量解析及其对酒醅菌群功能的协同调控机制被引量：0收藏
- 作者：莫少波 黄元敏 聂选亮 袁小松 何锋
- 机构：贵州茅台酒股份有限公司和义兴酒业分公司;贵州理工学院食品药品制造工程学院
- 来源：《食品科学》 2026
- 关键词：酱香型白酒 4轮次发酵 环境微生物 菌群功能 协同调控机制
- 摘要：本研究通过整合α、β多样性分析、主坐标分析及SourceTracker溯源技术,系统解析酱香型白酒四轮次发酵过程中环境微生物对酒醅菌群的来源贡献与功能调控机制。结果表明,酒醅菌群结构显著受环境选择压力驱动:生产工具(33...
- Screening and oenological characterization of a high β-glucosidase-producing yeast from Pyracantha fortuneana (maxim.) Li被引量：0收藏
- 作者：Wu, Chunyan Xiong, Kunkun Li, Xin Pang, Ling Liu, Xiaozhu
- 机构：Guizhou Med Univ;Guizhou Inst Technol
- 来源：FOOD CHEMISTRY-X 2026
- 关键词：Pyracantha fortuneana wine & Vcy -Glucosidase Wickerhamomyces anomalus Volatile compounds Sensory evaluation
- 基于电子鼻和气相色谱-质谱对多轮次酱香型白酒酱香、醇甜典型体的差异性分析被引量：0收藏
- 作者：王典芳 唐维媛 朱强 刘晓辉 赵金凤
- 机构：贵州大学酿酒与食品工程学院;贵州理工学院食品药品制造工程学院
- 来源：《食品工业科技》 2025
- 关键词：电子鼻 顶空固相微萃取 气相色谱-质谱联用 香气活性值 酱香型白酒 轮次
- 摘要：为研究多轮次酱香型白酒中醇甜、酱香典型体风味物质的差异,利用顶空固相微萃取(Head-Space Solid Phase Microextraction,HS-SPME)并结合气相色谱-质谱联用(Gas Chromato...
- Using a Proteomic Approach to Differentiate Saccharomyces cerevisiae for Superior Alternative ProtEIn Sources被引量：0收藏
- 作者：Zhao, Yan Chen, Bingyu Zhang, Xiaoyue Zhu, Xuchun Huang, Mingzheng
- 机构：Beijing Technol & Business Univ;Guizhou Inst Technol
- 来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2025
- 关键词：Saccharomyces cerevisiae proteomic cell proliferation alternative protEIn
