Effect of enzymes addition on the fermentation of Chinese rice wine using defined fungal starter

Characteristic of filamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine

(2018) Zhongwei Ji et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS

(2018) Sokny Ly et al.   Frontiers in Microbiology

Effect of a halophilic aromatic yeast together withAspergillus oryzaein koji making on the volatile compounds and quality of soy sauce moromi

(2015) Jingjing Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Porous waxy maize starch

(2015) Lucca Centa Malucelli et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation

(2014) Enbo Xu et al.   Food and Bioprocess Technology

Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes

(2013) Fei Gao et al.   CARBOHYDRATE POLYMERS

Flavor characteristics of rice-grape wine with starch-hydrolyzing enzymes

(2013) Hwan-Ung Yong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)

(2013) Shuang Chen et al.   JOURNAL OF THE INSTITUTE OF BREWING

Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process

(2013) Fengjie Zhang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Amylolysis of large and small granules of native triticale, wheat and corn starches using a mixture of α-amylase and glucoamylase

(2012) Sabaratnam Naguleswaran et al.   CARBOHYDRATE POLYMERS

Metaproteomic characterisation of a Shaoxing rice wine “wheat Qu” extract

(2012) Bo Zhang et al.   FOOD CHEMISTRY

Effect of simultaneous saccharification and fermentation conditions of native triticale starch on the dynamics and efficiency of process and composition of the distillates obtained

(2012) Maria Balcerek et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine

(2012) Yu Cao et al.   JOURNAL OF THE INSTITUTE OF BREWING

Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheatQusamples from different regions

(2012) Lijuan Yu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Discrimination Between Shaoxing Wines and Other Chinese Rice Wines by Near-Infrared Spectroscopy and Chemometrics

(2010) Fei Shen et al.   Food and Bioprocess Technology

Determination of Amino Acids in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy

(2010) Fei Shen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage

(2009) Erzheng Su et al.   FOOD AND BIOPRODUCTS PROCESSING

Fragmentation of Waxy Rice Starch Granules by Enzymatic Hydrolysis

(2008) Jong-Yea Kim et al.   CEREAL CHEMISTRY

Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch–water mixtures with alpha-amylase from B. licheniformis

(2007) Tim Baks et al.   JOURNAL OF CEREAL SCIENCE