Dynamic changes of volatile compounds and bacterial diversity during fourth to seventh rounds of Chinese soy sauce aroma liquor

Direct PCR: A review of use and limitations

(2020) Belinda Martin et al.   SCIENCE & JUSTICE

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

(2019) Yao Jin et al.   FOOD RESEARCH INTERNATIONAL

Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter

(2019) Hai Du et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing

(2019) Lin Zhu et al.   FOOD CHEMISTRY

Decontamination and survival of Enterobacteriaceae on shredded iceberg lettuce during storage

(2018) Tareq M. Osaili et al.   FOOD MICROBIOLOGY

Roles of aging in the production of light-flavored Daqu

(2018) Guangsen Fan et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese

(2018) Marilena Marino et al.   FOOD MICROBIOLOGY

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

Bacterial diversity of the Colombian fermented milk “Suero Costeño” assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons

(2017) Karina Edith Motato et al.   FOOD MICROBIOLOGY

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

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

Bacterial diversity of Moutai-flavour Daqu based on high-throughput sequencing method

(2017) Xiaodan Wang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Bacterial diversity in traditional Jiaozi and sourdough revealed by high-throughput sequencing of 16S rRNA amplicons

(2017) Haifeng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mystery behind Chinese liquor fermentation

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

1,1-Diethoxymethane and methanethiol as age markers in Chinese roasted-sesame-like aroma and flavour type liquor

(2016) Mengxu Zhu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microbial Community Composition Associated with Maotai Liquor Fermentation

(2016) Qiang Wang et al.   JOURNAL OF FOOD SCIENCE

Monitoring of alcohol strength and titratable acidity of apple wine during fermentation using near-infrared spectroscopy

(2016) Bangzhu Peng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre

(2015) Pei-Pei Wang et al.   FOOD CHEMISTRY

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

Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing

(2015) Ruo-si Fang et al.   JOURNAL OF FOOD SCIENCE

Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria

(2014) Sabrina da Silva Sabo et al.   FOOD RESEARCH INTERNATIONAL

Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor

(2014) Bi Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

(2014) Xiao-Wei Zheng et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

(2013) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis

(2012) A.M.O. Leite et al.   FOOD MICROBIOLOGY

Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

(2011) Wenlai Fan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Synthesis of ethyl acetate by esterification of acetic acid with ethanol over a heteropolyacid on montmorillonite K10

(2010) Hanumant Gurav et al.   Journal of Natural Gas Chemistry

Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor

(2008) Hai-Yan Wang et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY