邹辉｜山东农业大学｜学者主页

2026

油炸温度与时间对薯条热质迁移行为及品质变化的影响

高璐，张亚琳，魏珉，张小燕，邹辉

《食品研究与开发》

2026

新兴林粮黄精食品化研究进展

张新凤，麦迪乃·萨比尔，刘京晶，俞巧仙，邹辉，宋大伟，胡红芳，斯金平

《中国科学:生命科学》

2026

Anti-inflammatory potential of dandelion polyphenols through modulation of AGE–RAGE signaling: key bioactive compounds and implications for functional foods

Lu Gao, Guoqing Li, Tong Liu, Hui Zou, Yilun Chen

Food Innovation and Advances

DOI

2026

Effects of high pressure processing on the polyphenol oxidase activity: exploring the relationship between structure conformation and enzyme activity using Markov State Model

Lu Gao, Hui Zou, Yilun Chen

Food Innovation and Advances

DOI

2025

Analysis of ACE–tetrapeptide binding interaction and screening of potential inhibitory peptides via molecular docking

Miaomiao Wang, Wenyuan Zhang, Bing Li, Xiaoyu Jiang, Wenxuan Li, Hui Zou, Dapeng Li

Food biomacromolecules.

DOI

2025

Effects of Monascus vinegar on the inflammatory regulation: inflammatory ingredients determination and corresponding effects mechanism analysis

Huan-Mei Meng, Xin Zhang, Xiang-Long Zhang, Rui-Rui Li, Hui Zou

Journal of Functional Foods

DOI

2024

炮制对黄精蛋白氨基酸组成及营养价值的影响

陈淼芬，黄子豪，周栋，陆英，唐其，邹辉，石小龙，谢红旗，曾建国，郑亚杰

《食品与发酵工业》

DOI

2024

HPLC-ICP-MS测定富硒芦笋中硒代蛋氨酸的不确定度评定

刘贤标，刘汉泉，温志刚，邹辉，沈乐丞，李枝明，付志明，吕婷婷

《现代食品》

2024

Effects of high pressure processing on structural changes, aggregation, and binding mechanisms of β-Lactoglobulin with typical polyphenols

Wenyuan Zhang, Dongjie Huang, Yiyan Liu, Hui Guan, Miaomiao Wang, Hongru Chen, Hui Zou, Dapeng Li

Food Chemistry

DOI

2023

New insights into the anti-apoptotic mechanism of natural polyphenols in complex with Bax protein

Wen-Yuan Zhang, Song-Juan Zhuang, Hui Guan, Feng Li, Hui Zou, Dapeng Li

Journal of Biomolecular Structure and Dynamics

DOI

2023

Effective anti-inflammatory phenolic compounds from dandelion: identification and mechanistic insights using UHPLC-ESI-MS/MS, fluorescence quenching and anisotropy, molecular docking and dynamics simulation

Hui Zou, Tingting Ben, Ping Wu, Geoffrey I N Waterhouse, Yi-Lun Chen

Food Science and Human Wellness

DOI

2022

基于近红外光谱技术的赣南茶油掺假快速鉴别

沈乐丞，曾秀英，温志刚，张远聪，刘贤标，王玫，刘婷，范伟华，邹辉

《中国油脂》

2022

蒲公英水提多酚的脲酶抑制作用及机理

吴萍，李燕妮，邹辉，陈义伦

《食品工业科技》

2022

PARAFAC modeling of dandelion phenolic compound fluorescence relation to antioxidant properties

Ping Wu, Tingting Ben, Hui Zou, Yi-Lun Chen

Journal of Food Measurement & Characterization

DOI

2021

蒲公英根不同多糖组分的降血糖作用及调控途径研究

吴亚楠，邹辉，刘玉茜，陈义伦

《食品与发酵工业》

DOI

2020

基于GC-MS-O香气成分分析和多元统计分析的柚子品种鉴别

高歌，庞雪莉，刘海华，邹辉，廖小军

《中国食品学报》

DOI

2017

8个品种辣椒籽成分分析与比较

马燕，徐贞贞，邹辉，高歌，王永涛，崔俊良，廖小军

《食品科学》

2013

泡菜(白菜)腌制过程中有机酸对亚硝酸盐含量的影响!

邹辉，刘晓英，陈义伦，魏然，马丽达

《食品与发酵工业》

2013

超声波提取条件对圆铃大枣多糖提取率的影响

魏然，陈义伦，邹辉，马丽达，朱风涛，赵岩

《食品与发酵工业》

DOI

2012

提取条件对洋葱提取物清除亚硝酸盐效果的影响

刘星，陈义伦，张小丹，杨洋，刘晓英，邹辉

《食品与发酵工业》

2003

ANN在发酵过程中的应用

李冰，郭祀远，李琳，邹辉

《食品与发酵工业》

邹辉

精选作品

期刊论文

油炸温度与时间对薯条热质迁移行为及品质变化的影响

新兴林粮黄精食品化研究进展

Anti-inflammatory potential of dandelion polyphenols through modulation of AGE–RAGE signaling: key bioactive compounds and implications for functional foods

Effects of high pressure processing on the polyphenol oxidase activity: exploring the relationship between structure conformation and enzyme activity using Markov State Model

Analysis of ACE–tetrapeptide binding interaction and screening of potential inhibitory peptides via molecular docking

Effects of Monascus vinegar on the inflammatory regulation: inflammatory ingredients determination and corresponding effects mechanism analysis

炮制对黄精蛋白氨基酸组成及营养价值的影响

HPLC-ICP-MS测定富硒芦笋中硒代蛋氨酸的不确定度评定

Effects of high pressure processing on structural changes, aggregation, and binding mechanisms of β-Lactoglobulin with typical polyphenols

New insights into the anti-apoptotic mechanism of natural polyphenols in complex with Bax protein

Effective anti-inflammatory phenolic compounds from dandelion: identification and mechanistic insights using UHPLC-ESI-MS/MS, fluorescence quenching and anisotropy, molecular docking and dynamics simulation

基于近红外光谱技术的赣南茶油掺假快速鉴别

蒲公英水提多酚的脲酶抑制作用及机理

PARAFAC modeling of dandelion phenolic compound fluorescence relation to antioxidant properties

蒲公英根不同多糖组分的降血糖作用及调控途径研究

基于GC-MS-O香气成分分析和多元统计分析的柚子品种鉴别

8个品种辣椒籽成分分析与比较

泡菜(白菜)腌制过程中有机酸对亚硝酸盐含量的影响!

超声波提取条件对圆铃大枣多糖提取率的影响

提取条件对洋葱提取物清除亚硝酸盐效果的影响

ANN在发酵过程中的应用

研究方向