Huibo Luo

机构：Beijing Technology and Business University, Yibin University, Sichuan University of Science and Engineering · ORCID：0000-0001-9608-2415

发表论文 160 篇 · 总被引 4707 次 · h-index 36

代表论文

• Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei (2025 · Food Chemistry · 被引 18)
• Research progress on the diversity, physiological and functional characteristics of lactic acid bacteria in the Nongxiangxing baijiu microbiome (2025 · Journal of Food Science · 被引 17)
• A review of microbial degradation of perfluorinated and polyfluoroalkyl substances (PFAS) during waste biotransformation processes: influencing factors and alleviation measures (2025 · Environmental Research · 被引 14)
• Volatilomics and Lipidomics revealed flavoring mechanism in baijiu brewed from diverse Sorghum varieties (2025 · Food Chemistry · 被引 14)
• Multifunctional Lactiplantibacillus plantarum SQ1 from Baijiu Daqu: Application of histamine degradation and probiotic potential in yogurt production (2025 · Food Research International · 被引 14)
• Improving the quality of Xiaoqu Qingxiangxing Baijiu through optimization of key parameters in industrial fermentation processes driven by regulation models (2024 · LWT · 被引 12)