Dongrui Zhao

28PUBLICATIONS
21CO-AUTHORS
Cheminformatics and quantitative structure-activity relationshipsFood chemistry and food sensory scienceFermentationIndustrial molecular engineering of nucleic acids and proteinsBeverage chemistry and beverage sensory science
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Publications (28)

|Sep 15, 2026
Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination.

|Aug 27, 2026
Characterizing Shared Sensory Priorities and Age-Group Differences for Feng-Flavor Baijiu: A Consumer Survey Using Hierarchical Weighting and Interpretable Machine Learning.

|Jul 15, 2026
From Molecular Flavor Signatures to Mechanism-Oriented Food Quality: Advances in Flavoromics, Fermentation Ecology, Functionality, and Safety.

|May 27, 2026
Identification and Sensory Characterization of Umami Peptides During Lager Beer Fermentation.

|May 27, 2026
Mining and Validation of Novel Umami Peptides in Non-Alcoholic Beer by Integrating Machine Learning Prediction, Molecular Docking, and Sensory Validation, and Their Multidimensional Sensory Impacts on Beer Body.

|May 13, 2026
Identification of Potential Bioactive Compounds in Strong-Flavor-Type Baijiu via Integration of Widely Targeted Metabolomics and Network Pharmacology.

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Frequent Collaborators

11 joint publications

Jinyuan Sun

5 joint publications

Mouming Zhao

5 joint publications

Jinchen Li

4 joint publications

Mingquan Huang