石河子大学食品学院程卫东研究员团队在食品领域TOP期刊发表系列研究成果

 　　近日，石河子大学食品学院程卫东研究员团队相继在Food Chemistry（中科院一区Top， IF=8.5）、Food Chemistry :X （中科院一区， IF=6.5）和Food Bioscience （中科院一区Top，IF=4.8），分别发表了题为“Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation（苹乳发酵过程中接种不同乳酸菌对西梅酒理化性质、挥发性有机化合物和非挥发性代谢物差异的表征）、Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, phenol content, antioxidant activity and aroma of prune wine（酿酒酵母和不同乳酸菌共同发酵对西梅酒有机酸含量、可溶性糖含量、酚含量、抗氧化活性和香气的影响）和Dynamic changes of physicochemical parameters, antioxidant activity,organic acids, polyphenols, and volatile components in prune vinegar during fermentation（西梅醋在发酵过程中理化参数、抗氧化活性、有机酸、多酚和挥发性成分的动态变化）的原创性研究论文。