序号 |
科技论文题目 |
论文发表涉及到的项目参加人员姓名及排名 |
出版社/刊物名称 |
年,卷(期):起止页 |
备注 |
1 |
世界6大蒸馏酒香气成分研究概况与前景展望 |
郑福平,马雅杰,侯敏,孙金沅,孙啸涛,黄明泉,李贺贺,孙宝国 |
食品科学技术学报 |
2017, 35 (2): 1-12 |
中文 |
2 |
白酒功能菌的功能特性及应用研究 |
管健,廖蓓,李兆飞,魏浩林,曹敬华,陈茂彬,方尚玲 |
中国酿造 |
2017, 36(8):1-5 |
中文 |
3 |
白酒中健康因子的研究进展 |
周金虎,管健,魏浩林,曹敬华,陈茂彬,张明春,方尚玲 |
酿酒科技 |
2017, (11):90-94 |
中文 |
4 |
白云边酒陈酿过程理化指标变化规律探寻 |
曹敬华,张明春,朱正军,周金虎,陈茂彬 |
中国酿造 |
2017, 36(7):67-70 |
中文 |
5 |
一株高产辛酸乙酯地衣芽孢杆菌的诱变育种 |
周金虎,魏浩林,张明春,邓其锦,陈茂彬,方尚玲 |
酿酒 |
2017, 44(3): 20-24 |
中文 |
6 |
圆盘制曲机在浓酱兼香型白酒生产中的应用 |
曹敬华,张明春,朱正军,伍洋,陈茂彬 |
中国酿造 |
2017, 36(01): 70-74 |
中文 |
7 |
酿酒废水产微生物絮凝剂菌株的筛选及发酵条件优化 |
彭翠珍,宗绪岩,徐勇,沈小娟,彭远松,雷翔云,张宿义,李建,陈飞 |
中国酿造 |
2017, (9): 92-97 |
中文 |
8 |
基于HPLC.ECD 法与聚类分析的中国白酒品质鉴别 |
于静,孙翔宇,王宏镭,黄卫东 |
农业机械学报 |
2018, (01): 315-321 |
中文 |
9 |
中国白酒中功能因子研究进展 |
霍嘉颖, 黄明泉, 孙宝国,郑福平, 孙金沅, 孙啸涛, 李贺贺 |
酿酒科技 |
2017, (9):17-23 |
中文 |
10 |
哈萨克传统发酵食品中乳酸菌的分离鉴定及代谢特性研究 |
翟磊、凌空、宋振、姚粟、程池、杨玉新 |
食品与发酵工业 |
2017, 43(7): 122-127 |
中文 |
11 |
中国传统发酵食品用微生物菌种名单的研究 |
姚粟、于学健、白飞荣、曹艳花、赵婷、翟磊、刘洋、葛媛媛、程坤、冯慧军、凌空、史晓萌、王永芳、张小霞、程池 |
食品与发酵工业 |
2017, 43(9): 238-258 |
中文 |
12 |
高温放线菌属研究进展 |
冯慧军、翟磊、程坤、于学健、姚粟 |
食品与发酵工业 |
2017, 43 (11): 260-264 |
中文 |
13 |
哈萨克族传统发酵食品中产GABA乳酸菌筛选及鉴定 |
史晓萌、陈建国、凌空、梁寒峭、翟磊、程池 |
食品科技 |
2017, 42(11): 2-7 |
中文 |
14 |
菌株CICC 33077的鉴定及培养基组分的响应面优化 |
孙思佳、翟磊、白飞荣、于学健、冯慧军、姚粟 |
中国酿造 |
2018, 37(4): 44-50 |
中文 |
15 |
大曲高温放线菌CICC 10681在不同温度下的脂肪酸代谢变化 |
冯慧军、翟磊、于学健、程坤、刘洋、姚粟 |
食品与发酵工业 |
已录用 |
中文 |
16 |
黄曲霉和米曲霉的多相鉴定方法 |
白飞荣、姚粟、凌空、程池 |
微生物学通报 |
2018, 45(1): 215-226 |
中文 |
17 |
一株高产β-苯乙醇酵母菌的筛选、鉴定及其发酵条件优化 |
许岱、范光森、富志磊、马超、孙啸涛、杨然、孙宝国、李秀婷 |
食品工业科技 |
2017, 38(5): 151-158 |
中文 |
18 |
郫县豆瓣中一株耐盐酵母菌的分离鉴定及其发酵性能 |
张倩、杨涛、姚灿、李国友、吴林蔚、方冬梅、黄田钫、陈晓珍 |
天然产物研究与开发
|
2018.05.04首发: 1-10 |
中文 |
19 |
现代风味化学技术比较低度与高度五粮液的风味特征 |
彭智辅, 赵东, 郑佳 |
酿酒科技 |
http://kns.cnki.net/kcms/detail/52.1051.TS.20180711.1232.013.html |
中文 |
20 |
基于BSTFA 衍生化法白酒不挥发有机酸研究 |
杨会,范文来,徐岩 |
食品与发酵工业 |
2017, 43(5):192-197 |
中文 |
21 |
基于酸水解法酿酒糯高粱与粳高粱结合态香气研究 |
吕佳慧,范文来,徐岩 |
食品与机械 |
2017, 33(3): 13-16 |
中文 |
22 |
基于酶水解法酿酒高粱的结合态风味研究 |
吕佳慧,范文来,徐岩 |
食品与发酵工业 |
2017, 43(8): 224-228 |
中文 |
23 |
芝麻香型机械化和手工工艺酒醅发酵过程中的糖与糖苷 |
江流,范文来,徐岩 |
食品与发酵工业 |
2017, 43(9):184-188 |
中文 |
24 |
豉香型白酒制曲原料中肉桂叶游离态挥发性成分 |
何张兰,范文来,徐岩,何松贵,刘兴益 |
食品与发酵工业 |
2018, 44(2): 182-186 |
中文 |
25 |
白酒香气物质研究的方法学 |
范文来,徐岩 |
食品科学技术学报 |
2018, 36(3): 1-10 |
中文 |
26 |
酿造食醋与配制食醋鉴别方法研究现状 |
奚宽鹏、赵顺华、李信、姚清、余永建* |
中国酿造 |
2017, (11): 7-10 |
中文 |
27 |
我国酱油酿造工艺中的现代化技术研究进展 |
刘莉、孙勇*、王文平* |
中国调味品 |
2017, 42(8): 172-174 |
中文 |
28 |
发酵豆制品生物活性肽功能特性研究进展 |
刘莉、张金兰、孙勇*、王文平 |
中国酿造 |
2017, 36(7): 1-4 |
中文 |
29 |
高耐性酿酒酵母的筛选及其耐受性研究 |
付肖蒙、王鹏飞、郝爱丽、洪坤强、肖冬光* |
中国酿造 |
2017, 36(10): 23-26 |
中文 |
30 |
基于有机酸高效液相色谱的葡萄酒品质分析 |
于静,孙娅娜,孙翔宇,马婷婷,吴颖,黄卫东 |
农业机械学报 |
2017, 48(12): 354-362 |
EI |
31 |
酒酒球菌β-葡萄糖苷酶基因克隆及生物信息学分析 |
杨世玲,刘叶,薛楚然,王玲,何玲,刘树文 |
中国食品学报 |
2017, 17(7): 199-207 |
EI |
32 |
基于氨基柱的高效液相色谱.示差折光检测器方法分析媚丽葡萄香气糖苷的糖基组成 |
汪兴杰, 张予林, 刘吉彬,陶永胜. |
分析化学 |
2017, 45(5): 681-686 |
SCI |
33 |
Innovation Chinese rice wine brewing technology by bi.acidification to exclude rice soaking process |
XiaoluWei,Shuangping Liu,JianshenYu, YongjianYu, ShenghuZhu, ZhileiZhou, JianHu, JianMao |
Journal of Bioscience & Bioengineering |
2016, 123(4): 460 |
SCI |
34 |
Evidence of the genetic diversity and clonal population structure of Oenococcus oeni strains isolated from different wine.making regions of China |
Dongliang Yu, Kan Shi, Xiangyuan Wen, Fangshu Xie, Tao Wang, Shuwen Liu, Ling He. |
Journal of Microbiology |
2018, 56(8):556-564 |
SCI |
35 |
Parameter optimization in soluble solid content prediction of entire bunches of grape based on near infrared spectroscopic technique |
Jing Yu, Hui Wang, Xiangyu Sun, Weidong Huang |
Journal of Food Measurement and Characterization |
2017, 11: 1676-1680 |
SCI |
36 |
Identification of Wine According to Grape Variety Using Near.Infrared Spectroscopy Based on Radial Basis Function Neural Networks and Least.Squares Support Vector Machines |
Jing Yu, Jicheng Zhan, Weidong Huang. |
Food Analytical Methods |
2017, 10: 3306-3311 |
SCI |
37 |
Review of recent UV–Vis and infrared spectroscopy researches on wine detection and discrimination |
Jing Yu, Hui Wang, Jicheng Zhan, Weidong Huang |
Applied Spectroscopy Reviews |
2018, 53(1): 65-85 |
SCI |
38 |
Bio.heat is a key environmental driver shaping the microbial community of medium.temperature Daqu |
Chen Xiao、Zhen-Ming Lu*、Xiao-Juan Zhang、 Song-Tao Wang、Ling Ao、Cai-Hong Shen、Jin-Song Shi、Zheng-Hong Xu* |
Applied and Environmental Microbiology |
2017, 83: e01550-17 |
SCI |
39 |
Succession sequence of lactic acid bacteria driven by environment factors and substrates throughout the brewing process of Shanxi aged vinegar |
Yu Zheng、Jun Mou、Jiwei Niu、Shuai Yang、Lin Chen、Menglei Xia、Min Wang* |
Applied Microbiology & Biotechnology |
2018, 102(6): 2645-2658 |
SCI |
40 |
Impacts of bioprocess engineering on product formation by Acetobacterpasteurianus |
Yu Zheng、Yangang Chang、Sankuan Xie、Jia Song、Min Wang* |
Applied Microbiology & Biotechnology |
2018, 102(6): 2535-2541 |
SCI |
41 |
Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation |
Wei Li、Shi-Jia Chen、Jian-Hui Wang、Cui-Ying Zhang*、Yu Shi、Xue-Wu Guo、Ye-Fu Chen、Dong-Guang Xiao* |
Applied Microbiology & Biotechnology |
2018, 102(4): 1783-1795 |
SCI |
42 |
Overexpression of different alcohol acetyltransferase genes with BAT2 deletion in Saccharomyces cerevisiae affects acetate esters and higher alcohols |
Wei Li、Dan-Yao Cui、Jian-Hui Wang、Xiao-Er Liu、Jia Xu、Zheng Zhou、Cui-Ying Zhang*、Ye-Fu Chen、Dong-Guang Xiao* |
European Food Research and Technology |
2018, 244: 555-564 |
SCI |
43 |
Structural Characterization of a Tetrapeptide from Sesame Flavor.Type Baijiu and Its Preventive Effects against AAPH.Induced Oxidative Stress in HepG2 Cells |
Jihong Wu, Jiaying Huo, Mingquan Huang, Mouming Zhao, Xuelian Luo, Baoguo Sun |
Journal of Agricultural and Food Chemistry |
2017, 65: 10495-10504 |
SCI |
44 |
Intracellular antioxidant effect of vanillin, 4.methylguaiacol and 4.ethylguaiacol: three components in Chinese Baijiu |
Dongrui Zhao, Jinyuan Sun, Baoguo Sun, Mouming Zhao, Fuping Zheng, Mingquan Huang, Xiaotao Sun, Hehe Li |
RSC Advances |
2017, 7: 46395-46405 |
SCI |
45 |
Cytoprotective effects of a tripeptide from Chinese Baijiu against AAPH.induced oxidative stress in HepG2 cells via Nrf2 signaling |
Jihong Wu, Baoguo Sun,Xuelian Luo, Mouming Zhao, Fuping Zheng, Jinyuan Sun, Hehe Li, Xiaotao Sun, Mingquan Huang |
RSC Advances |
2018, 8: 10898-10906 |
SCI |
46 |
Multi.element analysis of Baijiu (Chinese liquors) by ICP.MS and their classification according to geographical origin |
Xuebo Song, Min Hou, Zhi Li, Lin Zhu, Fuping Zheng, Mingquan Huang, Xiaotao Sun, Hehe Li, Feng Chen, Baoguo Sun |
Food Quality and Safety |
2018, 2: 43-49 |
|
47 |
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography– olfactometry, quantitative measurements, and sensory evaluation |
Dongrui Zhao, Dongmei Shi, Jinyuan Sun, Anjun Li, Baoguo Sun, Mouming Zhao, Feng Chen, Xiaotao Sun, Hehe Li, Mingquan Huang, Fuping Zheng |
Food Research International |
2018, 105: 616–627 |
SCI |
48 |
Dynamic microbial succession of Shanxi aged vinegarand its correlation with flavour metabolites during different stages of acetic acid fermentation |
Yunping Zhu、Feifei Zhang、Chengnan Zhang、Li Yang、Guangsen Fan、Youqiang Xu、Baoguo Sun、Xiuting Li |
Scientific Reports |
2018, 8(1): 1-10 |
SCI |
49 |
Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter |
Jia Zheng, Dong Zhao, Zhifu Peng, Qiang Zhang |
Food Research International |
2018, 114:64-71 |
SCI |
总计 |
论文总数: 49 篇,其中SCI、EI收录19篇 |
注:备注中标明“中文”、“SCI”、“EI”,科技论文必须是食品专项资助第一标注的接收或发表的文章,内容必须与项目研究内容密切相关,顺序先中文,后英文。标黑人员为项目参与人员。