Xu‐Cong Lv

机构：Institute of Food Science and Technology, Fuzhou University, Fujian University of Technology · ORCID：0000-0002-0594-4284

发表论文 106 篇 · 总被引 4481 次 · h-index 43

代表论文

• Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing (2023 · Food Research International · 被引 28)
• High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice (2024 · International Journal of Biological Macromolecules · 被引 25)
• The regulatory effects of microbial community on the formation of higher alcohols and volatile flavor components in Hongqu rice wine brewing (2023 · Food Bioscience · 被引 25)
• Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine (2023 · Foods · 被引 22)
• Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice (2024 · Current Research in Food Science · 被引 20)
• Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters (2024 · Food Microbiology · 被引 20)