Qi Zhou

机构：Fujian Normal University, Chinese Academy of Agricultural Sciences, Oil Crops Research Institute, Ocean University of China · ORCID：0000-0002-3369-1149

发表论文 175 篇 · 总被引 3124 次 · h-index 33

代表论文

• Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning (2025 · Food Chemistry · 被引 64)
• Flavor Profile of 4-Isothiocyanato-1-butene in Microwave Rapeseed Oil and Its Anti-Inflammatory Properties In Vitro (2025 · Journal of Agricultural and Food Chemistry · 被引 43)
• Oleogel-based Pickering emulsions stabilized by pea protein isolate aggregates with different morphologies: Curcumin protection and microencapsulation (2025 · Food Chemistry · 被引 29)
• Contribution of pectin-degrading bacteria to the quality of cigar fermentation: an analysis based on microbial communities and physicochemical components (2024 · Frontiers in Microbiology · 被引 14)
• Application of starch-degradation bacteria in cigar tobacco leaf fermentation: effects on starch degradation, microbial communities and metabolic pathways (2025 · Frontiers in Microbiology · 被引 11)
• Novel Immobilized Enzyme System Using Hydrophobic Dendritic Mesoporous Silica Nanospheres for Efficient Flavor Ester Production (2025 · Journal of Agricultural and Food Chemistry · 被引 11)