Characterization of Fen-Daqu Through Multivariate Statistical Analysis of 1H NMR Spectroscopic Data

Daqu- A Traditional Chinese Liquor Fermentation Starter

(2012) Xiao-Wei Zheng et al.   JOURNAL OF THE INSTITUTE OF BREWING

Classification of Fermented Soymilk during Fermentation by1H NMR Coupled with Principal Component Analysis and Elucidation of Free-Radical Scavenging Activities

(2009) Seung-Ok YANG et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

NMR-Spectroscopy for Nontargeted Screening and Simultaneous Quantification of Health-Relevant Compounds in Foods: The Example of Melamine

(2009) Dirk W. Lachenmeier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Fermentative Behaviors of Lactic Acid Bacteria in Grape Wines through1H NMR- and GC-Based Metabolic Profiling

(2009) Jang-Eun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Thorough Study on the Use of Quantitative1H NMR in Rioja Red Wine Fermentation Processes

(2009) Eva López-Rituerto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Chinese Liquor Starter, “Daqu”, by Flavor Type with1H NMR-Based Nontargeted Analysis

(2009) Xiao-He Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analyses of microbial consortia in the starter of Fen Liquor

(2009) J.-H. Shi et al.   LETTERS IN APPLIED MICROBIOLOGY

1H NMR-Based Metabolomic Approach for Understanding the Fermentation Behaviors of Wine Yeast Strains

(2008) Hong-Seok Son et al.   ANALYTICAL CHEMISTRY

Identification of the Production Chain of Asiago d’Allevo Cheese by Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis

(2008) Elisabetta Schievano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY