黄千里｜合肥工业大学｜学者主页

2026

Cross-kingdom metabolic coordination enhances flavor formation in Sauce-aroma Baijiu fermentation using a defined synthetic consortium

Chunbo Ge, Yisheng Zhang, Yisheng Zhang, Weiqi Jiang, Guanru Si, Qianli Huang, Baocai Xu, Wenqing Zhang, Liu Yang

Food Microbiology

DOI

2026

Differential distribution characteristics of heavy metal resistance genes and driving mechanisms of heavy metal speciation in river-lake system sediments

Yihan Chen, Yunan Sun, Yi Yang, Shuanggang Hu, Kangping Cui, Chao Zhu, Xian-Zhong Fu, Can Li, Peng Jiang, Qianli Huang

Journal of Hazardous Materials

DOI

2026

Co-occurrence and ecological interactions of microplastics and phthalate esters with typical microbial communities in sediments and drawdown zone soils of reservoir

Tao Liu, Junnan Li, Yu Ning, Jiashuo Yang, Kangping Cui, Xu Zheng, Kaifeng Yu, Yiliang He, Qianli Huang, Yihan Chen

Journal of environmental chemical engineering

DOI

2026

In silico prediction of shelf-life for marinated meat products using an integrative framework of machine learning and text mining

Haitian Zhang, Shuai Yan, Dumin Zhao, Liu Yang, Xu Hong, Xiao Han, Qianli Huang, Baocai Xu

Food Quality and Safety

DOI

2025

高能离子放射处理对克氏原螯虾壳壳聚糖提取效果的影响

李佳乐，梁嘉瑶，邹州，胡娜，徐欣雨，林思盈，符颖菲，毛艺蓥，黄千里，钟比真，彭斌，李金林

《南方水产科学》

2025

Protective effect of Stropharia rugosoannulata polysaccharide and its derivatives on dextran sodium sulfate-induced colitis

H. Ye, Yaling He, M. Jin, Zi-Yang Ye, Qianli Huang, Hui Chen, Ming Ye

Food Quality and Safety

DOI

2024

基于机器学习算法构建酱卤肉货架期预测模型

张慧娟，黄千里，徐宝才

《食品研究与开发》

2023

大球盖菇多糖的体外模拟消化研究

金明枝，黄千里，陈辉，叶明

《合肥工业大学学报(自然科学版)》

2023

Flavor profile of “Dao Ban Xiang” (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer

Hanlin Zhu, P. Li, Lin Wang, Qianli Huang, Baocai Xu

Food Science & Nutrition

DOI

2022

徽式腊肉刀板香中优势微生物的分离鉴定

朱旱林，徐宝才，黄千里

《肉类研究》

2020

Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics.

Cong Li, Xin-Fu Li, Qianli Huang, You Zhuo, Baocai Xu, Zhouping Wang

Food Research International

DOI

2020

Influence of Salt Content Used for Dry-curing on Lipidomic Profiles during Processing of Water-boiled Salted Duck.

Cong Li, Xin-Fu Li, Qianli Huang, You Zhou, Baocai Xu, Zhouping Wang

Journal of Agricultural and Food Chemistry

DOI

黄千里

精选作品

期刊论文

Cross-kingdom metabolic coordination enhances flavor formation in Sauce-aroma Baijiu fermentation using a defined synthetic consortium

Differential distribution characteristics of heavy metal resistance genes and driving mechanisms of heavy metal speciation in river-lake system sediments

Co-occurrence and ecological interactions of microplastics and phthalate esters with typical microbial communities in sediments and drawdown zone soils of reservoir

In silico prediction of shelf-life for marinated meat products using an integrative framework of machine learning and text mining

高能离子放射处理对克氏原螯虾壳壳聚糖提取效果的影响

Protective effect of Stropharia rugosoannulata polysaccharide and its derivatives on dextran sodium sulfate-induced colitis

基于机器学习算法构建酱卤肉货架期预测模型

大球盖菇多糖的体外模拟消化研究

Flavor profile of “Dao Ban Xiang” (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer

徽式腊肉刀板香中优势微生物的分离鉴定

Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics.

Influence of Salt Content Used for Dry-curing on Lipidomic Profiles during Processing of Water-boiled Salted Duck.