Dongrui Zhao

发表

Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu

Mouming Zhao, Mingquan Huang, Baoguo Sun, 2017 .

Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis.

Mingquan Huang, Xiaotao Sun, Jihong Wu, 2021, Journal of agricultural and food chemistry.

Optimization of Jiuzao protein hydrolysis conditions and antioxidant activity in vivo of Jiuzao tetrapeptide Asp-Arg-Glu-Leu by elevating the Nrf2/Keap1-p38/PI3K-MafK signaling pathway.

Mingquan Huang, Baoguo Sun, Xin‐an Zeng, 2021, Food & function.

Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation

Dongrui Zhao, Junshan Wang, Hao Chen, 2022, Journal of Food Composition and Analysis.

Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis

Jinyuan Sun, Wenjing Tian, Dongrui Zhao, 2021, RSC advances.

Research progress of trace components in sesame-aroma type of baijiu.

Wenjing Tian, Dongrui Zhao, Jiaxin Hong, 2020, Food research international.

Quantification and cytoprotection by vanillin, 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG2 cells

Mouming Zhao, Baoguo Sun, Jinyuan Sun, 2018, RSC advances.

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation.

Mouming Zhao, Mingquan Huang, Baoguo Sun, 2018, Food research international.

Co-delivery of riboflavin and rhein based on properties improved Jiuzao glutelin: binding mechanism, stability, and antioxidant activities

Xin‐an Zeng, Jinyuan Sun, Hehe Li, 2022, Journal of Molecular Liquids.

Identification of peptides in Qingke baijiu and evaluation of its angiotensin converting enzyme (ACE) inhibitory activity and stability.

Jinyuan Sun, Hehe Li, Shengbao Feng, 2022, Food chemistry.

Content changes of Jiupei tripeptide Tyr-Gly-Asp during simulated distillation process of baijiu and the potential in vivo antioxidant ability investigation

Mingquan Huang, Xin‐an Zeng, Jinyuan Sun, 2021 .

Research Progress on the Profile of Trace Components in Baijiu

Baoguo Sun, Dongrui Zhao, Jiaxin Hong, 2021, Food Reviews International.

Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach

Xuebo Song, Mouming Zhao, Baoguo Sun, 2021, Food Quality and Safety.

Joint direct injection and GC–MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor)

Hehe Li, Mingquan Huang, Jinyuan Sun, 2017, European Food Research and Technology.

Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis

Xingqian Ye, Jinyuan Sun, Hehe Li, 2023, LWT.

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Baoguo Sun, Jinyuan Sun, Hehe Li, 2022, Foods.

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

Baoguo Sun, He Huang, Dongrui Zhao, 2022, Foods.

Elucidation of The Anti-Inflammatory Effect of Vanillin In Lps-Activated THP-1 Cells.

Mouming Zhao, Mingquan Huang, Jinyuan Sun, 2019, Journal of food science.

Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

Jinyuan Sun, F. Zheng, Xiaotao Sun, 2019, Food science & nutrition.

Correction: Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis

Jinyuan Sun, Wenjing Tian, Dongrui Zhao, 2021, RSC advances.

Antioxidant mechanism exploration of the tripeptide Val-Asn-Pro generated from Jiuzao and its potential application in baijiu.

Mingquan Huang, Xin‐an Zeng, Jinyuan Sun, 2021, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions.

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2023, The Journal of the Science of Food and Agriculture.

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Fangyuan Chen, He Huang, Dongrui Zhao, 2023, Foods.

Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters

Mingquan Huang, Jinyuan Sun, Hao Chen, 2023, Foods.

Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix.

Mingquan Huang, Jinyuan Sun, Xiaotao Sun, 2023, Food chemistry.

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation

Mingquan Huang, Jinyuan Sun, F. Zheng, 2022, Foods.

Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu - A research on the methional during the stacking fermentation stage of jiupei.

Jinyuan Sun, Hehe Li, Yahui Zhao, 2023, Food chemistry.

d cytoprotection by vanillin , 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG 2 cells †

Mouming Zhao, Baoguo Sun, Jinyuan Sun, 2018 .