Dongguang Xiao

机构：Tianjin University of Science and Technology, Lanzhou University, University of South China · ORCID：0000-0002-0783-8661

发表论文 311 篇 · 总被引 5541 次 · h-index 40

代表论文

• Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms (2024 · Trends in Food Science & Technology · 被引 117)
• Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu (2024 · LWT · 被引 74)
• Tibetan highland barley fiber improves obesity and regulates gut microbiota in high-fat diet-fed mice (2023 · Food Bioscience · 被引 30)
• Atroposelective Synthesis of Aldehydes via Alcohol Dehydrogenase-Catalyzed Stereodivergent Desymmetrization (2024 · JACS Au · 被引 29)
• Engineering extracellular electron transfer to promote simultaneous brewing wastewater treatment and chromium reduction (2023 · Journal of Hazardous Materials · 被引 26)
• Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition (2024 · Food Research International · 被引 25)