杨莹 - School of Chemical Engineering, Sichuan University of Science & Engineering

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论文共 14 篇作者统计合作学者相似作者

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Hydrogen Sulfide Enhances the Disease Resistance of Ginger to Rhizome Rot During Postharvest Storage Through Modulation of Antioxidant Response and Nitric Oxide-Mediated S-nitrosylaion

Lingling Zhang, Xiuqiao Wu, Yue Zhong,Ying Yang,Shouhui Wei,Chong Sun,Lijuan Wei,Yiqing Liu

POSTHARVEST BIOLOGY AND TECHNOLOGY（2025）

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Characterization of Aroma Active Compounds and Microbial Communities in Spontaneously Fermented Vitis Quinquangularis Wines

Siqi Li,Chuanyan Rao, Xiaomin Zang,Ying Yang, Weixi Yang, Xiaochuan Huang,Jiemin Li,Jian Sun,Yanlin Liu,Dongqing Ye

Food research international (Ottawa, Ont) (2025): 116676-116676

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Genomic and Metabolomic Insights into the Antimicrobial Compounds and Plant Growth-Promoting Potential of Bacillus Velezensis B115

Jili Chen, Yuzhou Feng, Junchi Ma, Qing Zhang, Yumei Dong, Dongjie Li, Xuemei Duan, Lequn Zhou, Zhihua Li,Ying Yang, Bo Cai, Ze Liu, Jialong Yu, Bo Zhou, Tao Liu

Scientific reportsno. 1 (2025): 10666-10666

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Dynamic Changes and Correlation of Organic Acids, Physicochemical Properties, and Microbial Communities During Fermentation of Sichuan Bran Vinegar

Wenhua Tong,Guanying Chen, Hua Yu, Xianbin Wang, Ruiqi Xue,Ying Yang,Huibo Luo,Dan Huang

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2024)

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Strengthening the Microbial Community and Flavor Structure of Jiupei by Simulating Strong-Aroma Baijiu Fermentation with Bacillus Velezensis DQA21

Wenhua Tong,Hui Wang,Jiawei Li,Lingling Zhang,Zhijiu Huang,Ying Yang,Zongwei Qiao,Huibo Luo,Dan Huang

Journal of the Science of Food and Agricultureno. 9 (2024): 5338-5349

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Mechanism of Molecular Interaction Between Pyrazine Flavor Substances and Lysozyme: Based on Spectroscopy and Molecular Docking Studies

Wenhua Tong, Yiyun Li,Zhijiu Huang,Shuqin Wang,Guanying Chen,Xingyan Liu,Ying Yang,Liming Zhao

JOURNAL OF MOLECULAR LIQUIDS (2023)

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Dynamic Analysis Caffeic Acid Production Driven by the Key Physicochemical Factor and Microbial Community Succession in Baijiu Daqu: A Multi-Microorganism Fermentation of Solid-State Fermentation System

Wenhua Tong, Yiyun Li,Ying Yang,Zhijiu Huang,Shuqin Wang,Dan Huang,Huibo Luo,Liming Zhao

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

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Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers

Wenhua Tong,Shuqin Wang,Ying Yang,Zhijiu Huang, Yiyun Li,Dan Huang,Huibo Luo,Liming Zhao

FOODSno. 23 (2023)

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同步荧光光谱法结合分子对接研究甲氧苄啶与牛血清白蛋白的相互作用

杨莹,李佳伟, 王书琴, 杜萍,童文华

湖南师范大学自然科学学报（2022）

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Study of the Phase Characteristics of Sichuan Bran Vinegar Fermentation Based on Flavor Compounds and Core Bacteria

Min Zhu, Zhuo Chen,Hui-Bo Luo,Xiang Mao,Ying Yang,Wen-Hua Tong,Dan Huang

JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS（2021）

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Ying Yang(杨莹)

论文共 14 篇作者统计合作学者相似作者