학술논문

1 . Academic Journal

Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements

저자: by Chen, Lei; Wei, Congjiao; Liu, Rui; Wu, Mangang; Ge, Qingfeng, et al.
소스: In Food Chemistry 1 May 2025 473

7 . Academic Journal

Crystal phase dependent electronic metal-support interactions tune the Ru/ZrO2 interfacial sites for enhancing direct deoxygenation of m-cresol

저자: by Shang, Yuxin; Ding, Hu; Liu, Zihao; Zhang, Ruoyu; Ge, Qingfeng, et al.
소스: In Journal of Catalysis September 2025 449

7 . Academic Journal

Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography–mass spectrometry combined with electronic nose

저자: by Zhao, Xinxin; Lai, Bangcheng; Jiang, Yunling; Sun, Xiankun; Luo, Zixin, et al.
소스: In Meat Science April 2025 222

7 . Academic Journal

Mechanistic insights into the selectivity switch in CO2 reduction over Ni/SiO2 and NiMo/SiO2 catalysts: A combined study of temperature programmed desorption, infrared spectroscopy and kinetics

저자: by Zhang, Ruoyu; Liu, Chang-Jun; Han, Jinyu; Ge, Qingfeng; Zhu, Xinli.
소스: In Journal of Catalysis March 2025 443

7 . Academic Journal

Theoretical investigation on the promotional role of Ag for reverse water-gas shift reaction on Ni catalysts during CO2 reduction

저자: by Wang, Jia; Liu, Tiesen; Han, Jinyu; Wang, Hua; Zhu, Xinli, et al.
소스: In International Journal of Hydrogen Energy 28 February 2025 104:34-48

7 . Academic Journal

Response of protein DJ-1 to oxidative stress in porcine longissimus thoracis and semimembranous muscles: Expression, oxidation, and protein interactions during postmortem aging

저자: by Liu, Rui; Qin, Man; Li, Keyue; Yu, Hai; Wu, Mangang, et al.
소스: In Journal of Food Composition and Analysis February 2025 138

7 . Academic Journal

Physicochemical characteristics, texture changes, proteolysis and volatile flavor compounds of fermented sausages by mixed starters: Effects of incorporating varying proportions of pale, soft and exudative pork

저자: by Ye, Yongmao; Ariful, Islam Md; Zhu, Jiaye; Zhou, Xinnuo; Ge, Qingfeng, et al.
소스: In LWT 15 January 2025 216

7 . Academic Journal

Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels

저자: by Xu, Yuyu; Yang, Jingjing; Wu, Mangang; Lei, Shumin; Yin, Peipei, et al.
소스: In Food Chemistry: X 30 December 2024 24

7 . Academic Journal

Recent advancements in integrating CO2 capture from flue gas and ambient air with thermal catalytic conversion for efficient CO2 utilization

저자: by Zhang, Ruoyu; Xie, Zhenwei; Ge, Qingfeng; Zhu, Xinli.
소스: In Journal of CO2 Utilization November 2024 89

6 . Academic Journal

Biosynthesis pathway of flavor compound 3-methylbutanal derived from leucine by Lactococcus lactis 517: From a transcriptomics perspective

저자: by Chen, Lei; Liu, Rui; He, Chenxiang; Wu, Mangang; Ge, Qingfeng, et al.
소스: In Food Bioscience October 2024 61

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