成果/Result
- Effect of Hanseniaspora uvarum-Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines被引量：31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
- Interaction mechanisms of edible film ingredients and their effects on food quality被引量：15收藏
- 作者：Li, Xin Li, Fenghong Zhang, Xuan Tang, Weiyuan Huang, Mingzheng
- 机构：Guizhou Med Univ;Jiangxi Normal Univ;Guizhou Inst Technol;Guizhou Univ
- 来源：CURRENT RESEARCH IN FOOD SCIENCE 2024
- 关键词：Edible films Substrate ingredients Functional ingredients Interactions
- Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China被引量：9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 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：8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)
- Winemaking Characteristics of Red-Fleshed Dragon Fruit from Three Locations in Guizhou Province, China被引量：4收藏
- 作者：Yu, Zhi-Hai Li, Jin-Qiang He, Shu-Cheng Zhou, Xian-Can Wu, Jia-Sheng
- 机构：Guizhou Inst Technol;Changzhou Univ
- 来源：FOOD SCIENCE & NUTRITION 2021
- 关键词：dragon fruit wine geographic influence harvest month pitaya winemaking characteristics
- Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of Camellia sinensis cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine Learning被引量：0收藏
- 作者：Liu, Xiaohui Huang, Mingzheng Tang, Weiyuan Li, Yucai Li, Lun
- 机构：Guizhou Inst Technol
- 来源：FOODS 2025
- 关键词：green tea leaf tenderness volatile compounds HS-GC-IMS rOAV machine learning Fudingdabai KEGG pathway flavor markers tea grading
- Transcriptional and Physiological Responses of Saccharomyces cerevisiae CZ to Octanoic Acid Stress被引量：0收藏
- 作者：Yu, Zhi-Hai Shi, Ming-Zhi Dong, Wen-Xuan Liu, Xiao-Zhu Tang, Wei-Yuan
- 机构：Guizhou Inst Technol
- 来源：FERMENTATION-BASEL 2025
- 关键词：Saccharomyces cerevisiae octanoic acid stress growth inhibition transcriptomic analysis oxidative stress
- Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach被引量：0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
