Leilei Yu

机构：Jiangnan University, University of Shanghai for Science and Technology, State Key Laboratory of Food Science and Technology, Wuxi People's Hospital, Qilu Hospital of Shandong University · ORCID：0000-0002-3191-3123

发表论文 248 篇 · 总被引 6449 次 · h-index 43

代表论文

• The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics (2025 · Food Chemistry · 被引 24)
• Tryptophan metabolism and the gut-brain axis: focus on specific gut microbial genera (2025 · Journal of Future Foods · 被引 20)
• Exploring the physicochemical, structural, metabolic, and flavor compounds of Limosilactobacillus fermentum in fermented yogurt through comparative genomics (2024 · Food Chemistry · 被引 16)
• Analysis on characteristics and mechanism for rock fracture in deep rock with cracks under dynamic-static coupling effect (2024 · Scientific Reports · 被引 11)
• Lactiplantibacillus plantarum CN2018 enhances the milk fermentation characteristics by improving antioxidant capacity and enhancing the milk flavor profile (2024 · Food Bioscience · 被引 10)
• Ampelopsis grossedentata tea polysaccharide alleviates D-galactose-induced aging in mice and regulates gut microbiota (2024 · Food Bioscience · 被引 8)