马懿｜四川轻化工大学｜学者主页

2026

基于气相色谱-质谱与多元统计学解析绵竹产区浓香型白酒风味特征

程一珈，侯长军，马懿，詹颖灿，王艳林，李冰川

《中国酿造》

2026

添加富含谷胱甘肽酵母衍生物对混菌发酵赤霞珠葡萄酒品质及风味的影响

谭建霞，黄韬睿，谢李明，喻康杰，王越，廖睿，李聪，李丝语，马懿

《食品与发酵工业》

DOI

2026

白酒酿造产四甲基吡嗪芽孢杆菌及其合成微生物菌群研究进展

程伟，朱晴云，潘天全，马懿，卫春会，蒋超，薛锡佳，吴再节，李瑞龙，兰伟

《中国酿造》

2026

Fermentation characteristics of four southern sichuan citrus cultivars

Zhiqing Zheng, Cong-Cong Li, Jun Zhao, Yi Ma, Jiaming Cui, Tian Zheng, Bin Guo, Tong Lin, Chun Yi, Xing-Yin Zhang

JSFA Reports

DOI

2026

Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation.

Kang-Jie Yu, Rong Yang, Hui-Ling Huang, Shuanghui Wang, Chao He, Li-Ya Huang, Yi Ma, De-Jun Han

Food Research International

DOI

2026

The Effect of Adding Exogenous Bletilla Striata Polysaccharide on Kiwifruit Wine Quality

Zhiqing Zheng, Chun Yi, Jun Zhao, Tian Zheng, Bin Guo, Tong Lin, Bing Xiong, Kang-Jie Yu, Yue Wang, Si-Yu Li, Xinying Zhang, Qi-Wen Li, Yi Ma

Foods

DOI

2026

Climate and soil shape Daqu wheat quality and seed microbiome via rhizosphere taxa and microbial assembly.

Kang-Jie Yu, Shuanghui Wang, Han-Rui Shi, Rui Luo, Zi-Jian Chen, Yi Xia, Qing-Dong Zeng, Yi Ma, De-Jun Han

Food Research International

DOI

2026

Bacillus velezensis LUB-8 bioaugmentation: a strategy for lactic acid reduction in pit mud of Chinese nong-xiang baijiu

Guiqiang He, Qing Feng, Kebu Jigu, Yan-Qing Wang, Li-Juan Gong, Yi Ma, Jian Zhou

Microbiology spectrum

DOI

2026

Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch

Zhen-Bing Ma, Yuanyuan Tian, Rong Xiong, Haibo Lan, Jia Zheng, Shunchuan Sun, Jian Su, Chenyang Wang, Yi Ma

Food Chemistry: X

DOI

2026

Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation

Si-Yu Li, Xiao Yu, Hui-Ling Huang, Chenyang Wang, Chun Yi, Xinying Zhang, Yong Wen, Bing Xiong, Qing-Shan Jiang, Kang-Jie Yu, Yi Ma

Foods

DOI

2026

Evolution of fine structure and pasting properties in wheat starch during medium-high-temperature Daqu fermentation.

Zhen-Bing Ma, Yuanyuan Tian, Dong Zhao, Lihua Zhao, Jia Zheng, Jian Su, Yan-Ping Lu, Yi Ma

Food Research International

DOI

2026

Coupling analysis of microbiota structure and flavor metabolism in baijiu brewing driven by key sorghum components

Yan-Qing Wang, Jingyi Bian, Xue-Guang Ren, Li-Juan Gong, Yan-Xia Wei, Zhong-Xue Bai, Jian Zhou, Yi Ma, Gui-Qiang He

Journal of Agriculture and Food Research

DOI

2025

不同品种高粱淀粉理化性质比较

黄慧玲，熊蓉，禹潇，郑琬麒，谭建霞，王越，廖睿，马懿

《中国酿造》

2025

Effects of Wheat Composition on the Physicochemical and Volatile Components of Daqu (A Primary Starter for Chinese Baijiu Fermentation)

Hui-Yue Deng, Hui-Ling Huang, Rong Yang, Kang-Jie Yu, Rui Liao, Yi Ma

Foods

DOI

2025

Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristics of Cabernet Sauvignon Wines

Rui Liao, Xiong-Jun Xiao, Hui-Ling Huang, Kang-Jie Yu, Jianxia Tan, Yue Wang, Cong Li, Si-Yu Li, Yi Ma

Foods

DOI

2025

Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine

Yue Wang, Kang-Jie Yu, Xiong-Jun Xiao, Jianxia Tan, Rui Liao, Cong Li, Si-Yu Li, Nian Liu, Yi Ma

Molecules

DOI

2025

Dynamic changes in volatile aroma compounds during Chinese Xiaoqu Baijiu brewing.

Zhen-Bing Ma, Zheng Feng, Ming-Hong Bian, Dong Zhao, Li-Juan Gong, Qin Li, Yong Wen, Yi Ma

Food Research International

DOI

2025

Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation

Zhen-Bing Ma, Haibo Lan, Dong Zhao, Jingren Wei, Jia Zheng, Jian Su, Sheng-Yuan Xiang, Zhu Luo, Rui Li, Yi Ma, Li-Juan Gong

Food Chemistry: X

DOI

2025

Investigating the influence of the molecular structure and physiochemical properties of starches from glutinous and japonica sorghum on light-flavor liquor fermentation.

Zhen-Bing Ma, Chenyang Wang, Yuanyuan Tian, Dong Zhao, Jia-Xu Wang, Fu-Lai Ke, Jia Zheng, Jian Su, Ming-Hong Bian, Yi Ma, Haibo Lan

International Journal of Biological Macromolecules

DOI

2024

低温浸渍工艺对沃柑果酒的品质影响

郑琬麒，肖雄峻，曾春莉，姚诗雨，侯长军，马懿

《食品工业科技》

2024

不同破碎度高粱的蒸煮香气成分差异性分析

熊蓉，喻康杰，杜勇，李亚军，乔宗伟，马懿

《食品研究与开发》

2024

不同种类单宁对赤霞珠葡萄酒品质及风味感官的影响

马懿，喻康杰，赖晓琴，肖雄峻，谢李明，熊蓉，魏紫云，禹潇

《食品研究与开发》

2024

Study on the Kinetic Model of Mixed Fermentation by Adding Glutathione-Enriched Inactive Dry Yeast

Liming Xie, Kang-Jie Yu, Xiong-Jun Xiao, Ziyun Wei, Rong Xiong, Yong Du, Yajun Li, Yi Ma

Fermentation

DOI

2024

Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach

Yi Ma, Ziyun Wei, Xiong-Jun Xiao, Kang-Jie Yu, Hui-Ling Huang, Jianxia Tan, Yue Wang, Yong Du, Yajun Li

Food Chemistry: X

DOI

2024

Molecularly imprinted electrochemical sensor based on functionalized MoS2 nanosheets modified LaMnO3 nanocubes for the detection of ethyl carbamate in Baijiu

Wan-Qi Zheng, Rong Xiong, Xiao Yu, Hui-Ling Huang, Rong Yang, Xiong-Jun Xiao, Jianxia Tan, Rui Liao, Yue Wang, Chang-Jun Hou, Yi Ma

Journal of Food Composition and Analysis

DOI

2024

Direct detection of ethyl carbamate in baijiu by molecularly imprinted electrochemical sensors based on perovskite and graphene oxide

Wan-Qi Zheng, Mingcai Yao, Yinjiang Leng, Kang-Jie Yu, Xiong-Jun Xiao, Hui-Ling Huang, Xiao Yu, Yi Ma, Chang-Jun Hou

Food Chemistry: X

DOI

2023

富硒食品的研究进展

何潇潇，周健，马懿，陈仁远

《食品安全导刊》

2023

本土低产硫化氢酵母的分离、鉴定和酿造性能评价

马懿，谢李明，刁体伟，肖雄峻，陈晓姣，喻康杰，魏紫云，熊蓉

《食品科技》

2023

纳他霉素及1-MCP对李子贮藏期品质的影响

熊蓉，贾振华，李东，马懿，邓孟胜，乔宗伟，雷雨

《食品研究与开发》

2023

不同拐枣酒抗氧化性及香气成分对比分析

赖晓琴，喻康杰，魏鑫，冷银江，陈晓姣，刁体伟，马懿

《食品研究与开发》

2023

不同酿造阶段添加富含谷胱甘肽酵母衍生物对梨酒品质的影响

陈晓姣，刁体伟，赖晓琴，魏鑫，冷银江，马懿

《食品科学》

2023

葡萄酒酚类物质的产生机制及影响因素研究进展

马懿，熊蓉，魏鑫，魏紫云，喻康杰，谢李明，禹潇，黄慧玲

《食品研究与开发》

2023

加工方式对富硒菜籽油中硒含量及形态变化的影响

何潇潇，周健，马懿，陈仁远

《现代食品》

2023

枳椇茶酒工艺优化及其抗氧化活性分析

魏鑫，黄慧玲，赖晓琴，冷银江，陈晓姣，刁体伟，马懿

《食品研究与开发》

2023

3种热处理方法对梨酒抗氧化活性及挥发性成分的影响

马懿，魏紫云，肖雄峻，熊蓉，谢李明，喻康杰，禹潇，黄慧玲

《食品研究与开发》

2023

金银花叶乳酸杆菌发酵凉茶的研制及其抗氧化活性分析

马懿，熊蓉，肖雄峻，陈晓姣，谢李明，魏紫云，喻康杰，黄慧玲，禹潇

《食品工业科技》

2023

Sulfur dioxide-free wine with polyphenols promotes lipid metabolism via the Nrf2 pathway and gut microbiota modulation

Yi Ma, Kang-Jie Yu, Ning Wang, Xiong-Jun Xiao, Yinjiang Leng, Jun Fan, Yong Du, Shuanghui Wang

Food chemistry: X

DOI

2022

酵母衍生物在果酒中的应用进展

陈晓姣，刁体伟，赖晓琴，冷银江，魏鑫，马懿

《食品与发酵工业》

DOI

2022

植物源多酚对梨酒抗氧化能力及其感官品质的影响

刁体伟，陈晓姣，冷银江，魏鑫，赖晓琴，马懿

《食品与发酵工业》

DOI

2022

猕猴桃茶酒工艺条件优化及抗氧化活性分析

魏鑫，杜勇，赖晓琴，冷银江，陈晓姣，谢李明，喻康杰，马懿

《食品研究与开发》

2022

基于可培养法与高通量测序对大头菜致腐菌筛选及细菌结构分析

刁体伟，陈晓姣，魏鑫，赖晓琴，冷银江，马懿

《中国调味品》

2020

丙酮沉淀法提取普洱茶多糖工艺的响应面分析

董亮，胡丽，马懿

《食品工业》

2020

高压脉冲电场辅助提取紫薯酒渣花色苷

马懿，陈晓姣，古丽珍，包文川

《食品工业》

2020

宜宾芽菜拌盐干腌过程中的主要成分变化及其与亚硝酸盐含量变化的相关性分析

杨建飞，左勇，马懿，徐佳，黄雪芹

《食品与发酵工业》

DOI

2018

3种花色苷水溶液的货架期预测

马懿，李丹，唐佳丽，霍丹群

《食品科技》

2018

双水相法提取紫薯花色苷及其抗氧化活性的研究

马懿，古丽珍，包文川，吴宗雪，刘自山

《中国食品添加剂》

2018

金银花叶中绿原酸的提取及抗氧化活性研究

马懿，秦兵，张晶，左勇

《食品工业科技》

2017

红树莓和黑树莓体外抗氧化差异及抑制食管癌细胞增长的研究

唐佳丽，田前冬，马懿，杨蕙菱，霍丹群，侯长军

《食品科技》

2015

微流控芯片在食品安全分析中的应用进展

董亮，霍丹群，周军，马懿，法焕宝，侯长军

《分析测试学报》

2011

基于高分子载体与活性炭对比处理白酒废水的研究

李丽，周健，马懿，刘飞威

《中国酿造》

2011

浅议自贡市农村食品安全现状及对策

马懿，谢宗庭，曾敬，刘梅，包露涵

《价值工程》

2010

酒废水厌氧处理系统高效菌株的分离和鉴定

李丽，周健，马懿，徐光玲

《中国酿造》

精选作品

期刊论文

基于气相色谱-质谱与多元统计学解析绵竹产区浓香型白酒风味特征

添加富含谷胱甘肽酵母衍生物对混菌发酵赤霞珠葡萄酒品质及风味的影响

白酒酿造产四甲基吡嗪芽孢杆菌及其合成微生物菌群研究进展

Fermentation characteristics of four southern sichuan citrus cultivars

Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation.

The Effect of Adding Exogenous Bletilla Striata Polysaccharide on Kiwifruit Wine Quality

Climate and soil shape Daqu wheat quality and seed microbiome via rhizosphere taxa and microbial assembly.

Bacillus velezensis LUB-8 bioaugmentation: a strategy for lactic acid reduction in pit mud of Chinese nong-xiang baijiu

Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch

Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation

Evolution of fine structure and pasting properties in wheat starch during medium-high-temperature Daqu fermentation.

Coupling analysis of microbiota structure and flavor metabolism in baijiu brewing driven by key sorghum components

不同品种高粱淀粉理化性质比较

Effects of Wheat Composition on the Physicochemical and Volatile Components of Daqu (A Primary Starter for Chinese Baijiu Fermentation)

Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristics of Cabernet Sauvignon Wines

Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine

Dynamic changes in volatile aroma compounds during Chinese Xiaoqu Baijiu brewing.

Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation

Investigating the influence of the molecular structure and physiochemical properties of starches from glutinous and japonica sorghum on light-flavor liquor fermentation.

低温浸渍工艺对沃柑果酒的品质影响

不同破碎度高粱的蒸煮香气成分差异性分析

不同种类单宁对赤霞珠葡萄酒品质及风味感官的影响

Study on the Kinetic Model of Mixed Fermentation by Adding Glutathione-Enriched Inactive Dry Yeast

Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach

Molecularly imprinted electrochemical sensor based on functionalized MoS2 nanosheets modified LaMnO3 nanocubes for the detection of ethyl carbamate in Baijiu

Direct detection of ethyl carbamate in baijiu by molecularly imprinted electrochemical sensors based on perovskite and graphene oxide

富硒食品的研究进展

本土低产硫化氢酵母的分离、鉴定和酿造性能评价

纳他霉素及1-MCP对李子贮藏期品质的影响

不同拐枣酒抗氧化性及香气成分对比分析

不同酿造阶段添加富含谷胱甘肽酵母衍生物对梨酒品质的影响

葡萄酒酚类物质的产生机制及影响因素研究进展

加工方式对富硒菜籽油中硒含量及形态变化的影响

枳椇茶酒工艺优化及其抗氧化活性分析

3种热处理方法对梨酒抗氧化活性及挥发性成分的影响

金银花叶乳酸杆菌发酵凉茶的研制及其抗氧化活性分析

Sulfur dioxide-free wine with polyphenols promotes lipid metabolism via the Nrf2 pathway and gut microbiota modulation

酵母衍生物在果酒中的应用进展

植物源多酚对梨酒抗氧化能力及其感官品质的影响

猕猴桃茶酒工艺条件优化及抗氧化活性分析

基于可培养法与高通量测序对大头菜致腐菌筛选及细菌结构分析

丙酮沉淀法提取普洱茶多糖工艺的响应面分析

高压脉冲电场辅助提取紫薯酒渣花色苷

宜宾芽菜拌盐干腌过程中的主要成分变化及其与亚硝酸盐含量变化的相关性分析

3种花色苷水溶液的货架期预测

双水相法提取紫薯花色苷及其抗氧化活性的研究

金银花叶中绿原酸的提取及抗氧化活性研究

红树莓和黑树莓体外抗氧化差异及抑制食管癌细胞增长的研究

微流控芯片在食品安全分析中的应用进展

基于高分子载体与活性炭对比处理白酒废水的研究

浅议自贡市农村食品安全现状及对策

酒废水厌氧处理系统高效菌株的分离和鉴定