Xuewu Guo

机构：Shanxi Agricultural University · ORCID：0000-0002-1974-8399

发表论文 105 篇 · 总被引 1709 次 · h-index 25

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)
• Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation (2023 · Food Chemistry X · 被引 58)
• Tibetan highland barley fiber improves obesity and regulates gut microbiota in high-fat diet-fed mice (2023 · Food Bioscience · 被引 30)
• 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)
• Metagenomic and metabolomic profiling analyses to unravel the formation mechanism of n-propanol during the first and second round of Jiangxiangxing Baijiu fermentation (2024 · Food Research International · 被引 23)