Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor

(2020) Zhanzheng Gao et al.   Foods

Hop (Humulus lupulus L.) terroir has large effect on a glycosylated green leaf volatile but not on other aroma glycosides

(2020) Taylan B. Morcol et al.   FOOD CHEMISTRY

Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu

(2019) Yao Jin et al.   FOOD RESEARCH INTERNATIONAL

Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing

(2019) Xinhui Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process

(2019) Yuwei Tan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography–mass spectrometry (TD–GC/MS)

(2019) R. G. Somkuwar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem

(2019) Guiqiang He et al.   FOOD RESEARCH INTERNATIONAL

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

(2018) Xinhui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of ethyl carbamate formation in Luzhou-flavor spirit during distillation and storage processes

(2018) Fang Fang et al.   Food Bioscience

Integrated metabolomic and transcriptomic analyses revealed the distribution of saponins in Panax notoginseng

(2018) Guangfei Wei et al.   Acta Pharmaceutica Sinica B

Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter

(2018) Jia Zheng et al.   FOOD RESEARCH INTERNATIONAL

Year prediction and flavor classification of Chinese liquors based on fluorescence spectra

(2018) Jiao Gu et al.   MEASUREMENT

Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu

(2017) Mao-Ke Liu et al.   FOOD RESEARCH INTERNATIONAL

Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor

(2017) Xueshan Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Interphase Microbial Community in Luzhou-Flavored Liquor Manufacturing Pits of Various Ages by Polyphasic Detection Methods

(2017) Hui Li et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Discrimination of Luzhou -flavoured fresh raw liquor distilled from Zaopei fermented in new, trend to-be aged and aged pit mud based on their aroma and flavour compounds

(2017) Qianying Zhang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol

(2017) Changqing Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mystery behind Chinese liquor fermentation

(2017) Guangyuan Jin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

(2016) Xiaolong Hu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)

(2016) Xiaofei Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interphase microbial community characteristics in the fermentation cellar of Chinese Luzhou-flavor liquor determined by PLFA and DGGE profiles

(2015) Xiaofei Ding et al.   FOOD RESEARCH INTERNATIONAL

Proteomic and high-throughput analysis of protein expression and microbial diversity of microbes from 30- and 300-year pit muds of Chinese Luzhou-flavor liquor

(2015) Qi Zheng et al.   FOOD RESEARCH INTERNATIONAL

Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

(2013) Jia Zheng et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

(2013) Jia Zheng et al.   FOOD RESEARCH INTERNATIONAL

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of electronic nose in Chinese spirits quality control and flavour assessment

(2012) Ming Liu et al.   FOOD CONTROL

A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME–GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation

(2011) Sara Panseri et al.   FOOD CHEMISTRY

Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)

(2007) I.H. Cho et al.   FOOD CHEMISTRY