Lin Hu

机构：Hunan Agricultural University · ORCID：0009-0008-0066-9245

发表论文 6 篇 · 总被引 130 次 · h-index 4

代表论文

• Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China (2022 · Frontiers in Nutrition · 被引 46)
• Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition (2022 · LWT · 被引 44)
• Characterizing and decoding the dynamic alterations of volatile organic compounds and non-volatile metabolites of dark tea by solid-state fermentation with Penicillium polonicum based on GC–MS, GC-IMS, HPLC, E-nose and E-tongue (2025 · Food Research International · 被引 31)
• Boosting the electrochemical properties of polysulfide by iron(Ⅱ) phthalocyanine and its mechanism (2025 · Journal of Power Sources · 被引 3)
• Impact of co-fermentation with Debaryomyces hansenii and Bacillus subtilis on the flavor characteristic of dark tea infusion (2026 · Frontiers in Nutrition · 被引 2)
• In Vitro Inhibitory Effects and Molecular Mechanism of Four Theaflavins on Isozymes of CYP450 and UGTs (2025 · Foods · 被引 1)