Ting Guo

机构：Southwest University · ORCID：0000-0001-5756-0728

发表论文 75 篇 · 总被引 2106 次 · h-index 25

代表论文

• Microbiota interactions as critical determinants of flavor development in fermented foods (2025 · Trends in Food Science & Technology · 被引 18)
• Dual-Mechanism-Driven Ratiometric Electrochemiluminescent Biosensor for Methicillin-Resistant Staphylococcus aureus (2024 · Analytical Chemistry · 被引 18)
• Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans (2025 · Food Chemistry · 被引 14)
• Design of carbon nitride photo-catalysts based on defect engineering and metal doping for enhanced visible-light-driven activity of mycotoxins degradation (2025 · Chemical Engineering Journal · 被引 14)
• Metabolic behavior of Aspergillus oryzae in salt-reduced soy sauce and its regulation for the brewing process (2024 · Food Bioscience · 被引 12)
• pH-induced interaction mechanism of zearalenone with zein: Binding characteristics, conformational structure and intermolecular forces (2024 · Food Chemistry · 被引 9)