Mingquan Huang

机构：Beijing Technology and Business University · ORCID：0000-0003-1344-8456

发表论文 251 篇 · 总被引 6646 次 · h-index 48

代表论文

• Exploration of the flavor mechanism of novel umami peptides from lager beer: HPLC-Q-TOF-MS combined with flavor perception, molecular docking and molecular dynamics simulation (2025 · Journal of Food Composition and Analysis · 被引 22)
• Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers (2025 · Annual Review of Food Science and Technology · 被引 20)
• Machine learning-assisted identification of core flavor compounds and prediction of core microorganisms in fermentation grains and pit mud during the fermentation process of strong-flavor Baijiu (2025 · Food Chemistry · 被引 16)
• Exploration of key flavor quality factors in beer and its distilled spirits based on flavor metabolomics (2025 · LWT · 被引 13)
• Effect of a new sea-aging method on the flavor of Baijiu (2025 · Food Research International · 被引 10)
• The Identification and Analysis of Novel Umami Peptides in Lager Beer and Their Multidimensional Effects on the Sensory Attributes of the Beer Body (2025 · Foods · 被引 9)