代表性論文10篇： 1. Wang, D.; Liu, Z.; Lan, X.; Wang, C.; Chen, W.; Zhan, S.; Sun, Y.; Su, W.; Lin, C. C.; Liu, W.; Liu, Y.; Ni, L., Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties. Food Chemistry 2024, 435, 137470 2. Zhan, S.; Liu, Z.; Su, W.; Lin, C. C.; Ni, L., Role of roasting in the formation of characteristic aroma of wuyi rock tea. Food Control 2023, 147, 109614 3. Lan, X.; Liu, Z.; Wang, D.; Zhan, S.; Chen, W.; Su, W.; Sun, Y.; Ni, L., Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees. Food Bioscience 2022, 50, 101985 4. Liu, Z.; Chen, Q.; Zhang, C.; Ni, L., Comparative study of the anti-obesity and gut microbiota modulation effects of green tea phenolics and their oxidation products in high-fat-induced obese mice. Food chemistry 2022, 367, 130735 5. Zhang, C.; Li, J.; Chen, L.; Shi, X.; Chen, B.; Lv, X.; Ni, L., Effects of alkali, enzymes, and ultrasound on monosodium glutamate byproduct for a sustainable production of Bacillus subtilis. Food Chemistry 2021, 360, 129967 6. Zhou, K.; Wu, L.; Chen, G.; Liu, Z.; Zhao, X.; Zhang, C.; Lv, X.; Zhang, W.; Rao, P.; Ni, L., Development of a novel restrictive medium for monascus enrichment from Hongqu based on the synergistic stress of lactic acid and ethanol. Frontiers in microbiology 2021, 12, 702951 7. Wu, L.; Zhou, K.; Chen, F.; Chen, G.; Yu, Y.; Lv, X.; Zhang, W.; Rao, P.; Ni, L., Comparative study on the antioxidant activity of monascus yellow pigments from two different types of Hongqu-Functional Qu and Coloring Qu. Frontiers in microbiology 2021, 12,715295 8. Liu, Z.; Wang, Z.; Sun, J.; Ni, L., The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine. Food Microbiology 2020, 86, 103347 9. Liu, Z.; Bruins, M.; Ni, L.; Vincken, J., Green and black tea phenolics: bioavailability, transformation by colonic, microbiota, and modulation of colonic microbiota. Journal of Agricultural and Food Chemistry 2018, 66, 8469~8477 10. Liu, Z.; Wang, Z.; Lv, X.; Zhu, X.; Chen, L.; Ni, L., Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine. Food Microbiology 2018, 69, 105-115 |
